There are so many ways to use apples and this elegant tart not only presents apples beautifully but it also tastes delicious. pre baked sweet pastry crust made with butter which gives the crust a rich sweet buttery flavor with a crisp cookie-like texture.
Now, although I have used Granny Smiths we can use any firm textured apple you like. The important thing is to use a variety that holds its shape when cooked. An apple brandy-laced custard is then poured over the apples and the tart is baked until the custard has set. The finishing touch is to broil the tart until the tips of the apple slices have nicely browned. Serve with softly whipped cream or vanilla ice cream.
‘IT is the time of year for all things pumpkin… and yes, a Pumpkin Bundt Cake with Maple Glaze.
The filling in the middle is what makes an alfajor an alfajor. In fact, the word alfajor is derived an Arabic
word meaning filled
. As its etymological roots suggest, the alfajorconfection originated in the Middle East. It is thought that the alfajor was brought to from the Middle East to the Iberian Peninsula, and from there, to South America. The alfajor has been highly popular in South America since the middle of the 20th century, particularly popular in Peru.The most common type of South American alfajor is made with two white-flour cookies joined together with a dulce de leche (manjarblanco)
The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores. The Spanish version is called Brazo de Gitano, and in other countries they use different fillings and call it a Swiss Roll, Jelly Roll, or Gâteau Roulé. But according to Gaston Acurio, the Pionono is seen less and less in Lima’s pastry shops