cookbook

RECIPES • DESSERTS AND SWEETS 39
RECIPES
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Crumb-Topped Apple Pie.” Press “Preheat”
to begin the preheat cycle.
2. To prepare the pie crust, place  our, butter, and sugar into the
bowl of a food processor  tted with a metal blade. Pulse for 5
seconds. With the motor running, add the lemon juice and 6
tablespoons water. Continue to mix until the pastry starts to
cling together.
3. Remove the pastry from the bowl and shape it into a ball.
Cover with plastic wrap and chill for at least 30 minutes or up
to 24 hours. When ready to bake, turn it onto a  oured surface
and roll out to a 13-inch circle.
4. Gently transfer the dough to a 10 x 2-inch pie pan, trim the
crust 1/2-inch beyond the pan. Make a decorative edge with
the tines of a fork or your index  nger.
5. To prepare the  lling, combine apples, brown sugar,  our,
cinnamon, and lemon juice. You should have about 9 to 9-1/2
cups of apple  lling. Spread evenly over the pie crust.
6. For the topping, combine brown sugar,  our, cinnamon, and
butter. Mix with a fork or pastry cutter until the butter is about
the size of peas and the mix is crumbly. Sprinkle the topping
over the pie  lling, and place the pie in the oven.
7. Press “Start.” Bake under “Crumb-Topped Apple Pie”
for 30 minutes. Bake until the crust is golden brown, the
topping is melted and bubbling, and the apples are tender.
Cool slightly before serving.
Yield: 6 to 8 servings
Fruit Tart
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 10 minutes
Conventional : 20 minutes
The shortbread-crusted tart, with its mixed fruit topping, is a
delicious and almost-healthy dessert.
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Fruit Tart.” Press “Preheat” to begin the
preheat cycle.
2. To prepare the crust, cream together butter and sugar. Add
 our and salt and blend well. Gather dough into a ball and roll
out to an 11-inch disk, about 1/4-inch thick. Place dough into
an 11 x 1-1/2 -inch  uted-edge tart pan and build up the edges
about 1-inch.
3. Place crust in the oven and press “Start.” Bake under “Fruit Tart”
for 10 minutes. Remove from the oven and cool.
4. To prepare the topping, beat the cream cheese, confectioners’
sugar, lemon juice, and vanilla extract until smooth.
5. Combine all glaze ingredients in a small saucepan and bring to
a boil stirring constantly. When glaze becomes transparent and
is no longer cloudy (about 1 minute) remove from heat and let
cool.
6. Spread sweetened cream cheese over the crust. Starting from
the outside and moving toward the center, attractively arrange
the fruit over the crust. Brush glaze over fruit. Serve
immediately or refrigerate up to 2 hours.
Yield: 6 to 8 servings
1/2 pound (2 sticks) unsalted
butter
1/2 cup confectioners’ sugar
2 cups  our
1/4 teaspoon salt
CRUST
3 ounces cream cheese,
softened
2 tablespoons confectioners’
sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1-1/2 cups sliced strawberries
3 kiwi fruits, peeled and sliced
1/2 cup blueberries
1/2 cup green grapes
1/2 cup raspberries or
blackberries
TOPPING
5 tablespoons confectioners’
sugar
1 tablespoon water
1 teaspoon fresh lemon juice
1-1/2 teaspoons cornstarch
GLAZE
FRUIT TART