Warm Cinnamon Tart Recipes
WARM CINNAMON-APPLE TART WITH CURRANTS
Steps:
- Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
- Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
- Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
- Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.
CINNAMON TART
From the 1553 German Cookbook of Sabina Welserin - Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/ nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt. - Take a half pound of ground almonds, more or less, according to how large a tart one will make. Take butter and the whites from seven eggs. Mix everything together, afterwards put a half ounce of cinnamon into it, the largest part, however, sprinkled on top, and sprinkle the tart with rose water. Also take about a half pound of sugar and put it in. The white fat from a leg of veal, cooked and finely chopped, is also especially good. (Translation by Valoise Armstrong, 1998) - DO NOT make this tart with regular supermarket Cassia cinnamon; the texture and flavor are too coarse, and the end product is not pleasant. Check Hispanic groceries for Canel cinnamon, or order it from Penzey's Spices (where it is called Ceylon True Cinnamon) or other online spice merchant.
Provided by DrGaellon
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix almonds and sugar; soften butter and work in well (like a pastry).
- Add egg whites & mix well.
- Add all but a scant tablespoon cinnamon and mix well.
- Pour mixture into pie shell.
- Mix a scant tablespoon sugar with reserved cinnamon and sprinkle over pie.
- Bake at 350F for 1 hour.
Nutrition Facts : Calories 469.2, Fat 31.1, SaturatedFat 10.1, Cholesterol 30.5, Sodium 247.2, Carbohydrate 41.6, Fiber 4.6, Sugar 26.4, Protein 9.8
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