Category : Desserts
Author : mosses
Hits : 3220
Date : 14/03/2001
CRUST:1 1/2 cup Flour; Unbleached, Unsifted5 Tbsp Sugar1 Tbsp Lemon Rind, Grated2/3 cup Butter Or Margarine1 Egg Yolk, Large1 Tbsp MilkFILLING:1/2 cup Soft Bread Crumbs2 Tbsp Butter Or Margarine; Melted4 cup Apples, Tart, Sliced1 Tbsp Lemon Juice1/4 cup Sugar1/4 cup Raisins; *1/4 cup Rum3 Eggs, Large, Beaten1/3 cup Sugar1 3/4 cup Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST:To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 Tbsp of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.FILLING:Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum.Pour custard over apples and bake for 45 to 60 minutes at 350 F. until custard is set. Cool completely before serving. Do NOT remove from springform pan until cool.
Good-quality papayas will be fairly large, 1/2 yellow or more and slightly soft when ripe.
Avoid product that is too soft or has scars or (...)
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