Fudge Apple Tart Microwave Oven Version Recipes

MICROWAVE FUDGE

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

MICROWAVE BAKED APPLES

Steps:

• Core the apples, leaving the bottom intact.
• In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
• Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.

AMY'S FREAKY GOOD APPLE TART

Steps:

• Preheat the oven to 375 degrees F.
• Dust a clean surface lightly with flour and roll out the round of chilled dough -- giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour -- to a roughly 11-inch circle. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. With your fingers, pinch away the excess dough at the top of the tart pan. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. If you are using a frozen pie shell, skip this step and prepare apples.
• While the dough chills, make the filling. Peel, halve, and core 6 of the apples. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Allow to cool while the dough finishes chilling.
• Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Squeeze the lemon juice over the slices to prevent browning.
• When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. Make a second ring in the same manner, inside and slightly overlapping the first ring. There will be a tiny opening left in the middle: Arrange some apple slices to cover. Melt the remaining 2 tablespoons of butter and brush all over the top of the apples, being careful not to disturb the rings. Sprinkle with the remaining sugar and place on the bottom rack of the oven. Cook until the crust and the tops of the apples are golden, about 50 minutes to 1 hour and 10 minutes. Remove from the oven and cool on a baking rack. Serve warm or at room temperature.
• Dissolve the salt and sugar in the ice water, then mix in the egg yolk with a fork until well combined. Place the flour in the bowl of a food processor. Sprinkle over the chilled butter cubes and then pulse on and off, until the mixture is coarse with some pea-sized lumps of butter remaining. With the processor running, add the ice water mixture in a slow stream, then pulse on and off until the dough starts to come together.
• Empty the dough onto a lightly floured board and gather into a ball. Break off a small chunk at a time and smear across the board with the heel of your hand, then scrape it up with the dough scraper and set aside. Regather together all the smeared bits and form into a ball. Flatten into a 1/2-inch thick disk and wrap in plastic wrap. Place in the refrigerator to chill at least 1 hour and up to overnight.

LIONEL'S MICROWAVE FUDGE

Steps:

• Mix sugar, flour, and salt together in a 2-quart glass mixing bowl. Stir in 1/2 cup melted butter and milk, then add chocolate.
• Microwave on high power for 5 minutes. Remove from the microwave and stir until chocolate is melted and thoroughly mixed in.
• Return to the microwave and cook to the soft ball stage or 245 degrees F (118 degrees C), about 4 minutes.
• Meanwhile spray an 8x11-inch pan with cooking spray.
• Quickly add walnuts, 2 tablespoons butter, and vanilla; stir until mixture begins to lose its sheen. Pour into the prepared pan and allow to cool, about 1 hour, before cutting into pieces.

FUDGE NUT TART

Steps:

• Mix butter, margarine, sugar, and flour.
• Lightly work in egg yolk and milk.
• Roll tart into 13" circle and place over tart pan.
• Fold over edges to make a double rim.
• Place pan on cookie sheet.
• Melt margarine and chocolate - let cool.
• Beat eggs, sugar, and corn syrup.
• Stir in chocolate.
• Place 75% of almonds on bottom of the tart sheet.
• Pour in chocolate mixture.
• Sprinkle remaining nuts on top.
• Bake at 425 for 5 minutes, then 350 for 35 minutes.
• Cool completely.
• Serve with whipped cream.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
• Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
• Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
• Bake 15 to 20 minutes.
• Makes about 2 dozen tarts.