Wednesday, September 25, 2013

Easy Apple Tart

Look for apples that are firm with rich coloring. Yellow and green apples with a slight blush are best. 



Your preference for a sweeter or more tart fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. Remember that Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin, and Granny Smith apples are the most tart, but retain their texture best during cooking.

Northern apple season begins at the end of summer and lasts until early winter. Apples available at other times have been in cold storage or are imported from the south.

Apples can be stored for 3 to 4 months periods of time. Cold storage at low refrigerator temperatures 35 to 40 degrees is able to help minimize loss of nutrients. In addition, it's helpful to maintain some moisture in the cold storage area, for example, by inclusion of damp cheesecloth in the crisper bin of a refrigerator. Over a period of time involving months, there is loss of total polyphenols from apples, including both flavonoid and non-flavonoid polyphenols. Valuable amounts of polyphenols and all other nutrients remain. In some food traditions, cold storage of apples over the winter months is still counted on as a key part of dietary nourishment from fruits.

You've no doubt heard the saying, "one bad apple can spoil the whole bunch." Well, research studies agree. An apple that has been bruised from being dropped or that has been damaged in some other way will start to release unusual amounts of ethylene gas. This ethylene gas can pose a risk to other apples that have not been damaged and decrease their shelf life. It's important to handle apples with care, and also to remove any damaged apples from groups of apples stored in bulk.
Research Source: WH Foods
 



“Quick and Easy”, but taste just like an apple pie.

Easy Apple Tart
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
1 refrigerator pie crust, from 14.1 oz. package
1 (20 oz.) can apple pie filling
2 tablespoons light brown sugar
1 teaspoon cinnamon
1 egg, beaten
1 teaspoon sugar

Directions:
Preheat oven to 425.

Prepare pie crust according to package directions. Place crust on a tin foil line 12 inch pizza pan.

In a bowl, combine light brown sugar and cinnamon. Fold in apple pie filling.

Spoon apples center of crust, leaving a 2 inch edge. Fold edge of crust up over apples, folding crust.

Brush crust with egg wash. Sprinkle 1 teaspoon of sugar on crust. Bake 11 to 15 minutes, until crust is golden brown. Enjoy!

 


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