Best 3 Tarantelatry It You Will Love It Recipes

TARTE TATIN

Steps:

• Preheat the oven to 375°F.
• Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar.
• Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in the refrigerator until ready to use.
• In a 10-inch cast-iron skillet, melt the butter and honey together over medium heat. Once the butter begins to bubble and turn a light golden brown, sprinkle the ½ cup of sugar over the top (DO NOT STIR) and cook for 5 minutes.
• Once the mixture begins to get dark brown with bubbles, add the apples so the halved apple is in the center, cut-side up, and the rest of the apples are arranged so they go around the center apple. They should be tucked in next to each other on their sides and tightly packed. Continue to cook over medium heat for 10 minutes. The butter mixture should turn a dark brown color.
• Take the dough circle out of the fridge and place it over the top of the apples, gently and carefully tucking it in around the edges.
• Transfer the skillet to the oven and bake for 25 to 30 minutes until the pastry is golden brown. Remove from oven and cool in the skillet for 30 minutes.
• Very carefully, but quickly, invert a large plate or cake stand over the top of the skillet and flip them so the tarte is now apple-side up on the plate.
• Slice and serve warm with whipped cream or keep at room temperature for up to 4 hours before refrigerating. This is best served BEFORE refrigerating otherwise the puff pastry texture changes.

TARANTELA...TRY IT YOU WILL LOVE IT!!!

Steps:

• Make a caramel with the sugar. When it is ready, remove from heat, add two teaspoons of butter and put it in a heat resistant mold.
• Peel and slice the apples; cut the crusts off of the bread.
• Put butter on each slice of bread and put them in one layer then you put one layer of apples, then bread again until you get to the top, leave some inches free because you need to put liquids.
• Mix the eggs, add condensed milk and milk and add this mix to the mold.
• Cover the mold with aluminum foil, place in a large pan and fill it with water.
• Bake for one hour in 350F oven.

SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly., In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended., Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal., In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.