Annasapplegingerpecantart Recipes

ANNA'S APPLE GINGER PECAN TART

Anna's Apple Ginger Pecan Tart image

Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.

Provided by Annacia

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup unsalted butter, room temperature
1/3 cup cream cheese, room temperature
1 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup Splenda brown sugar blend
2 large eggs
1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
2 cups peeled and sliced baking apples (such as Spy, Spartan or granny smith apples)
1/2 cup pecan halves

Steps:

For crust, beat butter and cream cheese until smooth.
Add flour and stir until dough comes together.
Shape into a disk, wrap and chill for 2 hours, until firm.
Preheat oven to 375 °F (190 °C).
On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
Freeze while preparing filling.
For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
Add eggs, one at a time, whisking after each addition.
Stir in ginger, cinnamon, vanilla and salt.
Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
Gently pour filling over apples and pecans.
Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
Let tart cool for an hour before slicing.
Serve warm, room temperature or chilled.

Nutrition Facts : Calories 384.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.1, Carbohydrate 29.6, Fiber 1.9, Sugar 9.4, Protein 4.6

EASY APPETIZERS

Easy Appetizers image

Provided by Ina Garten

Categories appetizer

Time 5m

Yield 8 servings

Number Of Ingredients 3

Ingredients

One (8-ounce) Italian dry salame, sliced 1/4-inch thick, diagonally
2 cups roasted, salted cashews
2 cups whole cherry tomatoes

Steps:

Place each of the appetizers into an individual small serving bowl and serve with cocktails.

SPICED PECAN PIE

Spiced Pecan Pie image

Categories Ginger Dessert Bake Pecan Winter Anise Cinnamon Clove Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 1/2 recipesPastry Dough
1/2 teaspoon anise seeds
1 1/4 cups sugar
2 1/2 cups light corn syrup (about 20 ounces)
6 large eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
a pinch ground cloves
1/8 teaspoon salt
2 cups pecan halves (about 8 ounces)
Accompaniment: super-premium vanilla ice cream

Steps:

On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick). Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively. Chill shell, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F.
In an electric coffee/spice grinder finely grind anise seeds. In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving).
In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt. Remove pan from heat and cool caramel mixture until it stops bubbling. In a slow stream carefully whisk caramel mixture into egg mixture. Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly.
Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools).
Serve pie with ice cream.

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