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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (Anglais) Relié – 28 octobre 2008

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Description du produit

Extrait

French Apple Tart
Serves 6
This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.


For the Pastry:

2 cups all-purpose flour 
1/2  teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 
1/2 cup ice water

For the Apples:

4 Granny Smith apples 
1/2  cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced 
1/2  cup apricot jelly or warm sieved apricot jam (see note)
2 tablespoons Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.

Revue de presse

"Beloved all over the planet (not only for her food), Ina Garten has become the inspiration in the kitchen for so many of us." (Gwyneth Paltrow) --Ce texte fait référence à l'édition Relié .

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Format: Relié Achat vérifié
a well-curated cookbook with lots of basic, easy to follow recipe ideas. quick shipping, no issues with the product itself whatsoever
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Amazon.com: 4.7 étoiles sur 5 485 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Ina's best book 7 mai 2016
Par Raven - Publié sur Amazon.com
Format: Relié Achat vérifié
This is my favorite Ina book! I also own Barefoot in Paris and family style, but I think the subject matter of this one is her forte. I've never loved a cookbook introduction so much! And it's filled with one-page tip sections of life-changing home/kitchen hacks. Love this girl.
10 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Her best cookbook yet! 16 octobre 2010
Par C. Stephens - Publié sur Amazon.com
Format: Relié Achat vérifié
I LOVE Ina Garten! Her recipes are my go-to recipes for everything. You can't go wrong with anything in her cookbooks!! However, this has to be my favorite one of her cookbooks. Everything looks delicious, tastes delicious and most recipes are really quite simple. Her sticky buns are my husband's favorite sweet roll now, the French Country omelet I make almost weekly ... it's amazing. The baked blintzes can be made almost completely the night before and finish baking the day of ... and WOW ... what a great dish. The cheddar biscuits are the best biscuits I've ever had. And those are just her breakfast recipes! The baked shrimp scampi had me and my husband devouring all 6 person portions by ourselves!!!! Quite simply, this cookbook is a winner. You'll love it, your family will love it.
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Essential Ina 2 mars 2009
Par prisrob - Publié sur Amazon.com
Format: Relié Achat vérifié
Ina Garten has always been my hero. I have learned how to be a good cook and baker from reading her cookbooks and watching her televsion shows. I have bought every cookbook and this could be the best yet. It is the essential cookbook, the best she has delivered.

"Barefoot Contessa Back to Basics" has a focus on her techniques and offers a hundred recipes. These are tried and true and from what we hear from Ina, her husband is a large part of the tasting group. In this cookbook Ina has us really look at basic ingredients. It is a beautiful cookbook as her always are- the photography is simply gorgeous-looks good enough to eat! The book is separated into breakfast,lunch and dinner and the most important of all, desserts. The brownie pudding- butter and cocoa is to die for! Her pies are the best. I made the Tuscan Lemon Chicken and the Parmeasn Roasted Asparagus for my family and it got rave reviews.

The best review of a cookbook is the amount of stained pages and this cookbook has been through the wars. I love it, I read it often. Cookbooks are more than a book of recipies, they are a testament to the love of family and deserve to be read.

Highly Recommended. prisrob 03-01-09
6 internautes sur 6 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients 4 décembre 2008
Par Kate 9373 - Publié sur Amazon.com
Format: Relié Achat vérifié
At one time in my adult life I had over 110 cookbooks. Most were by an author and her food specialties; some were basic cookbooks; some were coffe table cookbooks and some were charity funraising community cookbooks. I loved them all and I used them all. There were smuges and drips and crumbs everywhere. I gave away about 95% with my last two moves cross county. Besides that, I now do the bare minimum of cooking although we still require absolutely fresh Northern Cold Water seafood; fresh local produce; high quality fruits, nuts, etc.

Fast forward to the Fall of 2008 and my husband,who is 90 and myself, who is 76 decided our cooking and our eating needed a super booster start and new style and new taste and new challenges. I bought the Barefoot --------- and it was worth every penny I charged to my credit card. The results are out of the world in taste, texture, seasoning and serving. Now, I'm even looking for another one to add to my collection. We have prepared 3 of her recipes since Thanksgiving and they are keepers as well as ones we would willing share with others or up-grade to feed a group at a party.

Kate
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Simple and tasty recipes 24 août 2011
Par Amazon_Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
While never giving up on flavor, or taste, Ina's cookbook provides the home cook a wide variety of simple recipes. For a quick meal you can turn to this book to find a recipe that suits your tastes. Some of the recipes found in this book include:

*Country French Omelet
*Easy Sticky Buns
*Easy Strawberry Jam
*Roasted Shrimp Cocktail
*Niman Ranch Burger
*Parker's Beef Stew
*Tuscan Lemon Chicken
*Roasted Turkey Roulade
*Buttermilk Cheddar Biscuits
*Pumpkin Roulade with Ginger Buttercream
*Brownie Pudding

Recommend.
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