St. Patricks Day is typically spent eating corned beef and some potato dish at my parents home, the past few years we've seriously missed this tradition as they've been in Mexico....this year it returned! Mom asked that I bring a dessert and some bread, well at least one of those two happened :)
The luck of the Irish was not with me this St. Patricks Day as I attempted to make some Guinness bread (re-make coming soon along with a post), the bread stuck to the pan despite mucho Pam being involved and thus broke before it could be eaten. The crumbs were tasty, so much so that I'll be re-making it this weekend. Success was mine however with this delicious dessert:
Apple-Brandy Irish Tart
1 Package Puff Pastry
1 Tbsp flour
1/2 Cup chopped nuts
1/4 Cup flour
2 Tbsp sugar
2 Tbsp brown sugar
2 Tbsp margarine or butter
2 Tbsp Brandy
1 large Granny Smith apple, cored and thinly sliced
1 large MacIntosh apple, cored and thinly sliced
2 Tsp margarine or butter, melted
2 Tsp lemon juice
2 Tbsp apple jelly
Heat oven to 425°F. Place rolled crust in bottom and up sides of pan. Trim edges. Do not prick crust. Partially bake crust for 15 minutes. If crust puffs up, gently press back to bottom and sides of pan with back of wooden spoon.
For the filling, combine nuts, flour, sugars and margarine with fork. Stir in brandy. Sprinkle sugar mixture evenly over bottom of pan. Arrange apple slices over nut mixture alternating red and green apple slices. Bake for 20 minutes.
For glaze, Combine melted margarine, lemon juice and apple jelly; brush over tart just before serving.
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