Amaretto Apple Tart Recipes

AMARETTO APPLE TART

Steps:

• Prepare pastry: in medium bowl, mix flour and sugar.
• Cut in chilled butter until crumbly.
• Beat egg yolk and mix with vanilla.
• With fork, stir egg mxture lightly into flour mixture.
• Press dough together into a smooth ball, then flatten.
• Press pastry into bottom and up the sides of an 11 inch removable bottom tart pan.
• Peel apples and cut in halves lengthwise; remove cores.
• Cut each half in thin lengthwise slices, keeping slices together in apple shape.
• Arrange apples in prepared pastry shell, round sides up.
• After placing apple rounds in pastry shell, fan out slightly to cover most of pastry.
• In a medium bowl, beat eggs with amaretto, sugar and salt until well mixed.
• Blend in cream and pour evenly over apples.
• Sprinkle with almonds.
• Bake in preheated 450* oven for 15 minutes, reduce heat to 350* and bake until filling is set and apples are tender- 50 minutes to an hour.
• Remove and place on wire rack to cool.
• Stir preserves in small saucepan on low heat until melted and bubbly.
• Strain to remove any solid pieces of fruit and brush glaze over pastry tart.
• Remove pan sides and serve tart at room temperature.

CARAMEL AMARETTO APPLE PIE

Steps:

• Combine the first five ingredients (apples, brown sugar, cornstarch, amaretto and cinnamon in a bowl and mix well.
• Pour this mixture into the unbaked pastry shell.
• In a separate bowl, combine the pecans and remaining ingredients and stir until this mixture is crumbly.
• Sprinkle this mixture over the apple pie and press it gently into the pie filling.
• Bake at 350 degrees for one hour or until lightly brown. (I do use a pie ring to keep the crust from getting too brown).
• Serve warm or cool to room temperature before serving.
• I have also served it with spiced whipped topping which is one small container of Cool Whip to which I've added 2 tablespoons of either pumpkin pie spice or apple pie spice and 1 tablespoons of brown sugar and stirred well.

WARM AMARETTO APPLES

Steps:

• Peel apples, core, cut into 1/2-inch dice and set aside.
• Melt butter in medium skillet over medium-high heat.
• Add apples, sprinkle with sugar and saute until tender, about 6 minutes.
• Stir in raisins.
• Add liqueur and cook until liquid reduces to glaze, about 1 minute.
• Divide between 2 dessert dishes.
• Garnish with almonds and whipped cream. Serve immediately.

CHIP'S CANNED APPLE PIE FILLING WITH AMARETTO

Steps:

• Peel, core and slice apples.
• Add apples to large pot. Add sugar, 1 stick butter, water, vanilla and cinnamon.
• Bring to a boil and boil for 15-20 minutes, reduce heat to medium low.
• Add Amaretto and let simmer another 5 minutes.
• Place in jars, process in water bath to seal.