Author: muchloverose

This is my go to breakfast –

I cut up an apple into small pieces

Add 1 5.3 oz container of Chobani Yogurt ( I love Pineapple)

Add 1/4 cup of Fruit & Honey Granola

***********YUM************

Ingredients:

• 3-1/2 Cups Quaker Oats
• 2 tablespoons chopped pecans
• 1/2 cup honey
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt (optional)
• One – 6-oz package diced dried mixed fruit  –  about 1-1/3 cups

Preparation:

Heat oven to 350

In large bowl, combine oats and pecans; mix well.

In seperate bowl, mix honey,vegetable oil,vanilla & cinnamon salt if you like

Mix together with wisk –

Pour over oats & pecans – (use a large fork to mix ingredients together)

Spread evenly in 15×10 inch jelly roll pan (rimmed baking sheet)

Bake 25 to 30 minutes or until golden brown, after 15 minutes take out of oven and stirring mixture around

Put back in oven and cook another 10 minutes (should be finished )

Stir in fruit as soon as you take out of oven

Let cool and ENJOY………

Calories 210 per 1/2 cup 

*I use on top of yogurt and only use 1/4 cup – its plenty.

This is my first time making an apple tart ~

I have to say it came out amazing ~ I did not taste it yet, but if it tastes as good as it smells, I’m thinking it will be pretty good.

This is before it went into the oven ~

This is just coming out of the oven ~

And this is how I am serving it tonight ~

And now for the recipe ~

FOR THE SHELL ~

6T of butter (I used unsalted)

1T of sugar

1T vegetable oil

3T water

1 Cup Flour

1/2 cup of apricot jam

small amount of powdered sugar

Put butter, sugar, vegetable oil, & water into a Pyrex dish and microwave for 90 seconds.

Mix all wet ingredients together, add flour right away and mix everything together.  It will be warm, but this is good – you will be able to form the dough in bottom and sides of tart pan.

Poke bottom of shell with a fork

Put into fridge for 30 minutes.

Preheat oven 400 

Take shell out of fridge and let stand till it becomes room temp. around 15 mins. 

Use a piece of parchment paper large enough to put on top of the shell and have some fall over the sides of the pan

Place about 1-1/2 cups of rice on top of the parchment paper to weight it down

Cook for 20 minutes 

While this is cooking ~ begin preparing apple filling

NOW FOR THE APPLE FILLING ~

4 Granny Smith Apples

1T butter

1/2 cup sugar

1/4 t cinnamon

1/2 ~ 3/4 cup of apple sauce

On stove top melt butter, sugar & cinnamon ~ pour apples into butter mixture.

Cook apples for 10/15 minutes on med/low heat until apples become a little soft, not too soft ~

FOR THE APRICOT JAM ~

Place in microwave dish and cook for 1 minute

Strain with small strainer to get all the juice from the jam

Use 1T of liqueur of your choice  ~  I used Disaronno 

Stir together in apricot jam ~ then use pastry brush and coat the bottom of the pie shell with the mixture.

Keep the rest for later.

Take the pie shell out of oven and remove the parchment paper and rice 

Let stand until room temp around 30 minutes.

Put apple sauce in bottom of shell

Start arranging apples ~ placing them in a circle around the shell ~ continue to go all around the shell then in the middle.  It will form a rose like shape (this is why the apples need to be on the softer side)

Brush melted butter 1T on top of apples and top of pie crust.

Put into 350 oven for 25/30 minutes

 After tart is finished take out of oven and put small amount of powdered sugar on top of apples and put back into oven on broil for 1 ~ 2 minutes (watch so it does not burn) 

This will melt the sugar and the apples will be a bit brown on the edges.

Then use the remaining apricot jam mixture and brush all over the top of the tart including the crust.

Refrigerate for several hrs 

Can be made in morning and served later that night.

You can warm up before serving.

ENJOY ~~~

Much love,

Rose