Martha Stewart: Fruit Desserts

Serves:8 to 10
Active Time:45分钟
Total Time:3 hr 20 mins; plus cooling

Crust:

• 2 ½ cups unbleached all-purpose flour, plus more for dusting
• 1茶匙犹太盐
• 2 sticks (1 cup) cold unsalted butter, cut into small pieces
• ¼ to ½ cup ice water
• 1 cup shredded sharp white cheddar cheese

Filling:

• 2馅饼苹果，如奶奶史密斯或粉红色的女士，去皮，芯片，切成½英寸的楔子
• 2麦金镜苹果，去皮，芯片，切成½英寸楔形
• ½ cup granulated sugar
• 2汤匙未漂白的通用面粉
• 2汤匙fresh lemon juice
• ¼ teaspoon ground cinnamon
• 1个大鸡蛋，轻轻地击败，用于鸡蛋洗
• Coarse sanding sugar, for sprinkling
• ¼ cup apricot preserves

1. Make the crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining, about 10 seconds. Drizzle 1⁄4 cup ice water evenly over mixture. Pulse until dough just holds together. If it is too dry, add up to 1⁄4 cup water, 1 tablespoon at a time, and pulse. Don't over mix. Add cheese; pulse until combined. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate until firm, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.
   
2. Roll out dough to a 13-inch round, about 1⁄8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
   
3. 制作填充：在一个大碗中，一起折叠苹果，砂糖，面粉，柠檬汁和肉桂。
   
4. Spread filling over dough, leaving a 1 ½-inch border. Fold border over edge of filling, brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes. Meanwhile, preheat oven to 375°F.
   
5. 烘烤凸起，直到苹果是嫩，地壳是金色的，大约45分钟。稍微冷静。同时，在一个小的平底锅，热杏蜜饯。菌株通过细网筛，压固体;丢弃固体。用杏子饲养和服务刷苹果。

Serves:8 to 10
Active Time:15 mins
Total Time:1 hr 10 mins; plus cooling

• 6汤匙无盐的黄油，室温，加上泛
• 1 ¼ cups unbleached all-purpose flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup sour cream, room temperature
• 1 teaspoon finely grated lemon zest
• 1 ¼ cups red seedless grapes, plus more for serving
• ¼杯冷沉重的奶油
• 3 tablespoons confectioners' sugar
• 1/3杯冷奶油fraîche

1. 预热烤箱到350°F。用羊皮纸黄油一个9英寸圆形蛋糕锅和线底;黄油羊皮纸。在中碗中，搅拌在一起面粉，发酵粉和盐。
   
2. 在一个大碗中，在中高速上用电动搅拌机击败黄油和砂糖，直至光线和蓬松，约2分钟。每次加入鸡蛋，一次跳动良好。折叠成面粉混合物的一半，然后酸奶油和柠檬味。搅拌剩余的面粉混合物只是为了结合。在准备好的平底锅中均匀地铺设面糊，用小胶印刮刀平滑顶部。顶部散装葡萄。
   
3. 烘烤直到蛋糕从平底锅的侧面拉开，蛋糕测试仪出来干净，45到50分钟。转移到电线架以冷却20分钟。把蛋糕变成架子，拆下羊皮纸，反相蛋糕，完全凉爽。
   
4. In a large bowl and with an electric mixer on medium-high, whip cream and confectioners' sugar to soft peaks, about 3 minutes. Add crème fraîche and whip to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and additional grapes.

Serves:8 to 10
Active Time:40 mins
Total Time:1 hr 40 mins; plus cooling

• 8汤匙（½杯）澄清黄油或酥油，融化
• 14至18张纸张储存 - 购买的phyllo（18×18英寸），如果冷冻就会解冻
• 6 large eggs
• 1 cup whole milk
• ¾ cup pure pumpkin puree
• ¾ cup granulated sugar
• ½杯重奶油
• 1 teaspoon vanilla extract
• ½茶匙新鲜地面豆蔻
• ¼ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 糖果糖，粉尘

1. 预热烤箱到350°F。用澄清的黄油轻轻刷一个9英寸圆形蛋糕锅。线平底锅，带13英寸羊皮纸;用更澄清的黄油刷羊皮纸。
   
2. Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape about 1 ½ to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing the spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack to cool while you make the filling (leave oven on).
   
3. 在一个大碗里，搅拌鸡蛋，牛奶，南瓜酱，砂糖，奶油，香草，豆蔻，肉桂和盐直到光滑。将混合物转移到测量杯或投手。逐渐倒在烤的phyllo，均匀覆盖表面。将PAN返回烤箱并烘烤直至填充，35至45分钟。转移到电线架以完全冷却。使用羊皮纸，举起锅;小心地移除羊皮纸并转移到拼盘。粉丝糖果糖和服务。

Clarified butter and ghee have the milk solids removed, so they have a higher smoke point than butter and work nicely with phyllo dough. They can be found at many markets, but feel free to use melted butter if you prefer