MAKES ONE TART, SERVES ABOUT 8
The fresh bite of apple makes this tart ready to enjoy with a cup of tea in the afternoon or with a scoop of ice cream for dessert.
For crust:
1 cup flour
3 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon salt
1½ oz (3 tablespoons) Lurpak®® Unsalted Butter, chilled
1 egg
1 tablespoon cold water
For filling:
3 large baking apples, such as granny smith, empires, or stayman
4 tablespoons sugar
½ teaspoon ground cinnamon
For glaze:
½ cup apricot preserves, apple jelly or red current jelly
2 teaspoons water
Tools:
9-inch fluted tart pan with removable bottom
MAKES 24 BISCUITS
Bring a little southern grace to your next brunch with these flaky biscuits filled with the salty bite of country ham.
MAKES ONE 10-INCH PIE, ABOUT 16 SERVINGS
This traditional Viennese dessert has slightly sweet, buttery crust whose roasted flavor comes from hazelnuts and has a texture more like cake than pastry, making it excellent both after dinner or as a tea cake. It’s also a perfect make-ahead dessert because it freezes and defrosts perfectly.
MAKES 12 SERVINGS
Ginger is one of those amazingly versatile spices that can be found fresh, ground, or crystallized. Each way celebrates ginger with it own unique taste. This recipe combines all those flavors and wraps them up into each bite of this cake.
MAKES ABOUT 20 MINI-BISCUITS
Made with Lurpak®® and with true Southern style, these light, savory, bite-sized biscuits serve up a whole lot of buttery goodness. Whether you prepare these for breakfast or dinner, a warm biscuit with melted Lurpak®® is simple – and irresistible!
