The classic Rosh Hashanah fruit, presented in a colorful tartlet that serves as a festive dessert.<\/p>\n
Ingredients:<\/p>\n
Mass:<\/p>\n
\u00bd cup parve margarine cut into 8 pieces<\/p>\n
1\/4 cup of sugar<\/p>\n
\u00bd teaspoon of vanilla<\/p>\n
1 egg<\/p>\n
1 \u00bd tablespoons of flour<\/p>\n
\u00be tablespoon of cinnamon<\/p>\n
6 yellow apples<\/p>\n
\u00bd lemon (optional)<\/p>\n
1 tablespoon of parve margarine<\/p>\n
\u00bd cup apricot jam<\/p>\n
1 tablespoon of brandy<\/p>\n
Preparation:<\/p>\n
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.<\/p>\n
Place another piece of paper on the other end and turn it out onto a round tartlet mold.<\/p>\n
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).<\/p>\n
Place the sliced apple halves on top of the dough, flat side down, arranging them in order.<\/p>\n
Sprinkle with the sugar and cinnamon mixture; add small dots of parve margarine. Bake at 375\u00b0F for 30 to 35 minutes, until the crust is golden brown and the apples are tender.<\/p>\n
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.<\/p>\n
Source: www.jabad.org.ar<\/p>","protected":false},"excerpt":{"rendered":"La fruta cl\u00e1sica de Rosh Hashan\u00e1, presentada en una vistosa tarteleta que sirve como postre festivo. Ingredientes: Masa: \u00bd taza de margarina parve cortada en 8 piezas \u00bc de taza de az\u00facar \u00bd cucharadita de vainilla 1 huevo 1 \u00bd cucharadas de harina \u00be cucharada de canela 6 manzanas amarillas \u00bd lim\u00f3n (opcional) 1 cucharada… Read More \u00bbApple cake<\/span><\/a>","protected":false},"author":1,"featured_media":27648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053,1052,1040],"series":[],"class_list":["post-593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar","tag-parve","tag-rosh-hashana-2"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/TartaManzana.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"Tarta de manzana<\/a><\/blockquote>