The classic Rosh Hashanah fruit, presented in a colorful tartlet that serves as a festive dessert.
Ingredients:
Mass:
½ cup parve margarine cut into 8 pieces
1/4 cup of sugar
½ teaspoon of vanilla
1 egg
1 ½ tablespoons of flour
¾ tablespoon of cinnamon
6 yellow apples
½ lemon (optional)
1 tablespoon of parve margarine
½ cup apricot jam
1 tablespoon of brandy
Preparation:
Place the margarine and sugar in a food processor. Add vanilla and egg and pulse five to six times. Add the flour and mix until the dough is smooth. Place on plastic wrap and shape into a flat, round form. Cover and refrigerate for one hour, or freeze for 10 to 15 minutes, until firm.
Place another piece of paper on the other end and turn it out onto a round tartlet mold.
Combine sugar, flour, and cinnamon in a small bowl. Peel and halve the apples, then slice them; remove the seeds while keeping the halves whole (you can rub them with lemon juice to prevent discoloration).
Place the sliced apple halves on top of the dough, flat side down, arranging them in order.
Sprinkle with the sugar and cinnamon mixture; add small dots of parve margarine. Bake at 375°F for 30 to 35 minutes, until the crust is golden brown and the apples are tender.
In a small saucepan, combine the apricot jam with brandy. Heat and stir until it reaches a glaze-like consistency. Brush the glaze onto the surface of the apples.
Source: www.jabad.org.ar