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Pastry
2 cups all-purpose our
½ tsp kosher salt
1 tbsp sugar
12 tbsp cold, unsalted butter, diced (do not use
your Mandoline for this part)
½ cup ice water
1. For the pastry, place the our, salt, and sugar in the bowl of a food processor tted with the steel
blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter
is in small bits. With the motor running, pour the ice water down the feed tube and pulse just until
the dough starts to come together. Dump onto a oured board and knead quickly into a ball.
Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Roll the dough slightly larger
than 10x14". Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet
pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the
stem. Remove the stems and cores. Slice the apples thinly using your Mandoline. Place overlapping
slices of apples down the middle of the tart and continue making rows on both sides of the rst row
until the pastry is covered with apple slices.
3. Sprinkle with the ½ cup of sugar and dot with the butter. Bake for 45 minutes to 1 hour, until the
pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.
If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart’s done,
heat the apricot jelly together with the water and brush the apples and the pastry completely with
the jelly mixture. Allow to cool and serve warm or at room temperature.
apple
tart
Ingredients:
Directions:
Apples
4 granny smith apples
½ cup sugar
3 tbsp (½ stick) cold unsalted butter, small diced
½ cup apricot jelly
2 tbsp water
Slaw
2 cups thinly sliced red cabbage
1 red bell pepper, julienned
1 cup carrots, julienned
1 bunch green onions, diced small
½ cup cilantro, chopped
1. In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar,
ginger, and garlic.
2. In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions,
and cilantro. Toss with the dressing just before serving.
asian
s l aw
Ingredients:
Directions:
Dressing
6 tbsp rice wine vinegar
3 tbsp vegetable oil
1 tbsp sesame oil
5 tbsp creamy peanut butter
3 tbsp soy sauce
3 tbsp brown sugar
2 tbsp fresh ginger root, peeled and minced
3-4 garlic cloves, minced
∙ 30 ∙ ∙ 31 ∙
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