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Yield: 16 Servings
Suggested Menu Price: $2.75
Total Food Cost Per Serving: $0.33
Gross Profit Per Portion: $2.42
Food Cost Percent: 12.00
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| Individual rustic tart of roasted apples piled in a sweet cornmeal crust, topped with cinnamon cajeta sauce and whipped cream. |
| Ingredients |
| Step #1 (Crust) |
| All Purpose Flour |
8 1/2 oz |
| Yellow Cornmeal |
2 oz |
| White Sugar |
2 oz |
| Orange Zest, fresh |
1 tsp |
| Salt |
1 tsp |
| Butter, chilled, cut in small pieces |
6 oz |
| Orange Juice, fresh squeezed, chilled |
4 - 5 fl oz |
| Step #2 (Filling) |
| Cajeta (goats milk caramel) |
6 oz |
| RoastWorks Flame-Roasted Fuji Apples |
40 oz |
| Cornstarch |
1 tbsp |
| Apple Jelly, prepared |
4 oz |
| Heavy Cream, whipped, sweetened |
8 oz |
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| Recipe Method |
Step #1
Blend the flour, cornmeal, sugar, orange zest and salt in a bowl.
Place the flour mixture in a food processor bowl. Pulse in the butter until the mixture resembles coarse cornmeal.
Add the liquid and process as little as possible, until the dough holds together.
Knead the dough and portion it into 2 balls, refrigerate for 2 to 3 hours until chilled.
Roll out each ball into a circle the diameter of your tart pan, about 1/8" thick.
Line each tart pan with the dough and trim the excess dough from the edge.
Step #2
Pour 3 oz. of cajeta in the bottom of each tart and spread evenly.
Toss the Flame-Roasted Apples with the cornstarch in a bowl to coat.
Place 20 oz. of the apples in a single layer over the cajeta in each tart.
Bake the tarts in a preheated 350ºF convection oven for 20 to 25 minutes or until the crust is golden brown.
Melt the apple jelly in the microwave until it is a liquid. Brush the apple jelly evenly between the two tarts to glaze the apples.
To serve the tart, cut it into 8 portions and serve warm or at room temperature with 2 oz. of whipped cream per tart. |
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