Is it wrong to use words like yummy, yummers, nummers and the oh-so-widely-used phrase “yummers in the tummers”?
I know this question is probably one posed to you on a daily basis, but I thought one more time wouldn’t kill ya. What do you use to express your innermost dessert desires? I seem to fall back on the “Mmm, it melts in your mouth” phrase.
Of course, it doesn’t work for every dessert. Take the Rustic Apple Tart with Cinnamon Scotch Whipped Cream that is the treat this week. Although delicious, I don’t think “melts in your mouth” is quite the right description. It is chewy (in a good way), tart and spicy, and the whipped cream might just be so good you eat it right out of the bowl.
I am using a Macallan Scotch. I know, weird that a wonderful, perfect Scotch would be my favorite, but not only does it work delightfully with this whipped cream and apple tart, but sip a little and you will feel like Dean Martin in any AMC movie. Nothing wrong with that — and much better than being transported to any Tori Spelling Lifetime movie.
“Rustic” is really a code word for: “I can’t make a perfect pie crust and this is what turned up.” I can, however, make a great pie crust, and I still love the rustic look.
So, I ask the yummers question because I heard a girlie girl asking a friend about a cookie. The friend said, “If this cookie is yummers in your tummers, then your yummers should be yuckers in your tuckers.” Umm, I didn’t say they were bright.
Anyway, I’m excited to hear your heartfelt dessert phrases and to hear what you think of this recipe. It is just sooooo nummers in the tummers!
Now, follow the directions, put some love into it and invite me over when it’s done.
Rustic Apple Tart with Macallan Scotch Whipped Cream
Crust:
1 1/4 cups flour
1/2 tsp. salt
1 tsp. white sugar
1/2 cup cold butter (cut into pieces)
3 tbls. water
Apple Tart Filling:
4 granny smith apples, seeded and thinly sliced
1 tbls. lemon juice
2 tsp. cinnamon
1 1/2 tsp. vanilla
1/4 cup brown sugar
2 tbls. butter
1 egg (plus a splash of water)
1 tsp. white sugar
1/2 cup chopped pecans
Macallan Scotch Whipped Cream:
3/4 cup heavy whipped cream
2 tsp. Macallan Scotch (I used Macallan 15)
1 tbls. powdered sugar
Crust: In a mixing bowl, combine flour, salt and sugar, mix well. Add butter. Using a pastry blender or a fork, blend in butter until the mixture is crumbly. Gradually add the ice water, one tablespoon at a time, just until the dough comes together. Empty the dough from the mixing bowl onto a piece of plastic wrap or waxed paper. Using the waxed paper, shape the dough into a flat disc. Wrap in waxed paper or plastic wrap and chill for at least half an hour.
Apple filling: In a large mixing bowl, add sliced apples. Sprinkle with lemon juice, cinnamon, vanilla and brown sugar. Toss well to combine. Mix in butter.
Prepare a baking sheet by lining with parchment paper. Preheat oven to 350 degrees. Remove dough from the refrigerator. On a floured surface, roll dough into a rough circle, about 13 inches in diameter or 1/4 inch in thickness. Gently roll dough back up onto the rolling pin and transfer onto baking sheet. Pour apple mixture into the center of the dough.
Gently fold up the edges of the dough over the apples, leaving the center open. Make an egg wash using 1 egg and a bit of water. Whisk well with a fork. Brush egg wash over the crust evenly with a pastry brush. Sprinkle the crust with white sugar. Sprinkle chopped pecans over the whole tart, gently pressing into the crust so they stick to the egg wash.
Bake for 45-50 minutes, until center is bubbling and crust is golden brown. Take out of oven and let sit on baking sheet for at least 15 minutes. Remove from pan and let cool. Can be served slightly warm. Cut and serve with a big dollop of whipped cream.
Whipped cream: Whip cream until stiff peaks almost form, add Scotch and powdered sugar and beat until stiff peaks form.
