RECIPES WITH BRAEBURN APPLES RECIPES

Steps:

• Make Pastry: Combine the 2 cups flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon and salt in medium bowl. Cut in shortening and Fleischmann’s with pastry blender or 2 knives until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost clings to side of bowl (add 1 to 2 teaspoons more water, if necessary). Gather pastry into a ball.
• Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate 30 minutes.
• Make Filling: Combine the 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.
• Preheat oven to 425°F. Flatten 1 disc of dough gently using hands on lightly floured surface. Roll dough from center into circle 12-inches in diameter. Transfer dough to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Spoon Filling into pastry. Trim pastry even with rim of pie plate.
• Roll remaining disc of dough into circle 12-inches in diameter. Carefully place pie crust over filling; trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust; press edges together to seal. Flute edge. For Topping: Brush top crust with the 1 tablespoon water and sprinkle with coarse sugar. Make 5 or 6 cuts in top crust in spoke pattern to allow steam to escape.
• Bake 45 minutes or until crust is golden brown. Cover edge with foil during last 20 minutes of baking to prevent excessive browning. Cool completely on wire rack. Cut into 8 slices. Top each slice with a serving of Reddi-wip just before serving.

Steps:

• Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
• Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
• Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
• Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.