oking Corner Co rree Fe Tips To Help You Traditional All-American Dessert Warms Up Your Winter (NAPSA)—There are few traditions as timeless—and delicious— Rustic pie dough: 2 cups unbleachedall- purposeflour, plus extra for dusting ‘4 cup granulated sugar 2 sticks (8 ounces) unsalted as sitting down with family for a festive dessert after dinner Keep the tradition alive when you create an elegant and simple butter, chilled, cut into small pieces version of an all-American favorite, and bake individual, free-formed 1 tablespoon purevanilla Apple Rustic Tarts for your guests Since more than 80 percent of those recently surveyed eat dessert extract 2 tablespoons water once or twice a week*, delectable To prepare dough: In a food treats are essential after a satisfying sit-down dinner Dairy Manage- ment Inc, on behalf of the Ameri- can Butter Institute, has paired with pastry chef Nancy Silverton this season to create an easy delight to please every palate (*Bon Appetit 2000) Granny Smith apple slices and aa Ty Granny Smith apple slices and applesauce are nestled inside a mouth-watering butter crust processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together Turn dough out onto a lightly floured surface Gatherinto a ball, wrap in plas- tic wrap andchill until firm, at applesauce are nestled inside a mouth-watering butter crust with a Apple Rustic Tarts Serves 8 least 2 hours creating a scrumptious treat that is so simple to make Effortless Pastry ChefNancy Silverton Recipe courtesy of Lightly dust a work surface and rolling pin with flour Roll chilled dough to about '4-inch deliciously sweet streusel topping, desserts like Apple Rustic Tarts allow you to spend less time in the kitchen and more time making memories “Individual apple tarts capture the taste of the season, but achiev- ing a flaky crust can be a challenge The secret is to use chilled butter,” said Nancy Silverton, pastry chef and co-owner of 2001 James Beard best restaurant winner, Campanile in Los Angeles “While mixing the dough, the chilled butter does not completely dissolve with the other Campanile, Los Angeles Streusel (yields 3 cups): 1 cup unbleachedall- purposeflour 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter, cut into small pieces and frozen In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients, leaving butter morsels throughout When the tarts are baked, these morsels melt, creating an especially light and flaky crust” ingredients into a coarse meal Set aside wwwbutterisbestcom From main pounds), cored, peeled and For other delicious desserts, visit course creations and savory sweets to frequently asked questions, browse butterisbestcom to find foods for any occasion Tart Filling: 8 Granny Smith apples(2 cut into 4 inch cubes, about 4 cups 'h cup unsweetened applesauce To assemble tarts: Line a bak- ing sheet with parchment paper thickness; cut into eight 5-inch circles Gather scraps together and reroll dough if necessary Spoon 1 tablespoon applesauce onto each circle Mound 4% cup apples over applesauce Taking opposite sides of the doughof each pie, gently stretch each side up and overthefilling, pressing dough togetherat the center Continue to work aroundthe pie, repeating this process with other sections, ensuring that dough will not unfold and open duringthe baking process Preheat oven to 375F Place pies at least 2 inches apart on baking sheets Mound ‘4 cup streusel on top of each pie Bake until the crust is golden brown, about 30 minutes Rustic Tarts should be served warm
