Dash DSM100 Instruction Manual & Recipe Manual page 16

apple
tart
Ingredients:
Pastry
2 cups all-purpose flour
½ tsp kosher salt
1 tbsp sugar
12 tbsp cold, unsalted butter, diced (do not use
your mandoline for this part)
½ cup ice water
Directions:
1.
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel
blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the
butter is in small bits. With the motor running, pour the ice water down the feed tube and pulse
just until the dough starts to come together. Dump onto a floured board and knead quickly into a
ball. Wrap in plastic and refrigerate for at least 1 hour.
2.
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Roll the dough slightly larger
than 10 x 14". Using a ruler and a small knife, trim the edges. Place the dough on the prepared
sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half
through the stem. Remove the stems and cores. Slice the apples thinly using your mandoline.
Place overlapping slices of apples down the middle of the tart and continue making rows on both
sides of the first row until the pastry is covered with apple slices.
3.
Sprinkle with the ½ cup of sugar and dot with the butter. Bake for 45 minutes to 1 hour, until
the pastry is browned and the edges of the apples start to brown. Rotate the pan once during
cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the
tart's done, heat the apricot jelly together with the water and brush the apples and the pastry
completely with the jelly mixture. Allow to cool and serve warm or at room temperature.
30 ∙ recipes
Apples
4 granny smith apples
½ cup sugar
3 tbsp (½ stick) cold unsalted butter, small diced
½ cup apricot jelly
2 tbsp water
asian
slaw
Ingredients:
Slaw Dressing
2 cups thinly sliced red cabbage 6 tbsp rice wine vinegar
1 red bell pepper, julienned 3 tbsp vegetable oil
1 cup carrots, julienned 1 tbsp sesame oil
1 bunch green onions, diced small 5 tbsp creamy peanut butter
½ cup cilantro, chopped 3 tbsp soy sauce
3 tbsp brown sugar
2 tbsp fresh ginger root, peeled and minced
3-4 garlic cloves, minced
Directions:
1. In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown
sugar, ginger, and garlic.
2. In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green
onions, and cilantro. Toss with the dressing just before serving.
recipes ∙ 31