The Turkey Day Recipe Exchange---Gobble gobble!
- Thread starter tigerjen
- Start date
tonitits
MS. T
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- Mar 22, 2002
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Here is the Pineapple Cheese Salad my aunt makes. Hope you like it.
Pineapple Cheese Salad
3/4 c. sugar
1/4 c. cold water
1 c. crushed pineapple, drained (reserve juice)
1 envelope unflavored gelatin
1 c. grated cheese
1/2 pint whipping cream, whipped ( I use kool whip, about 2 cups)
1/2 c. pineapple syrup
Dissolve sugar in pineapple syrup over low heat.Add gelatin that has
been softened in the water. Chill until partially set. Add pineapple
and
cheese. Fold inwhipped cream and chill. (this is best when made the
night before)
Pineapple Cheese Salad
3/4 c. sugar
1/4 c. cold water
1 c. crushed pineapple, drained (reserve juice)
1 envelope unflavored gelatin
1 c. grated cheese
1/2 pint whipping cream, whipped ( I use kool whip, about 2 cups)
1/2 c. pineapple syrup
Dissolve sugar in pineapple syrup over low heat.Add gelatin that has
been softened in the water. Chill until partially set. Add pineapple
and
cheese. Fold inwhipped cream and chill. (this is best when made the
night before)
tonitits
MS. T
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- Mar 22, 2002
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tigerjen said:What kind of cheese would one use in this recipe toni?
I think she uses cheddar cheese, but I will ask to be safe. I will be headed over to house shortly.
Edited to add that I asked her about the cheese. She uses cheddar cheese or if you prefer something a little less sharp you can use american cheese. the choice is yours.
Last edited:
omahaman2
Here's your sign
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Arden
Un amor, Una verdad
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- Jul 10, 2002
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Decadent
I plan to make this the day after Thanksgiving for lunch, but I'm going to add some thinly sliced ham pieces and/ or leftover turkey.
http://marthastewart.com/images/content/recipe/sides_00773_t.jpg
Camembert Asparagus Bread Pudding
Serves 6 - 8
1 1/2 tablespoons unsalted butter plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms
1 small Vidalia or Spanish onion peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs room temperature
1. Heat oven to 350°. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
2. Fill a large straight-sided sauté pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
3. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
4. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
5. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
6. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
7. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
8. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.
I plan to make this the day after Thanksgiving for lunch, but I'm going to add some thinly sliced ham pieces and/ or leftover turkey.
http://marthastewart.com/images/content/recipe/sides_00773_t.jpg
Camembert Asparagus Bread Pudding
Serves 6 - 8
1 1/2 tablespoons unsalted butter plus more for dish
1 1/2 pounds medium asparagus
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
8 ounces small white button or wild mushrooms
1 small Vidalia or Spanish onion peeled and cut into 1/4-inch-thick wedges
1/2 loaf country-style white bread (10 ounces), crust on, cut into 3/4-by-1 1/2-by-1 1/2-inch pieces
2 teaspoons chopped fresh rosemary
4 ounces ripe Camembert cheese cut into 1/2-inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
5 large eggs room temperature
1. Heat oven to 350°. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
2. Fill a large straight-sided sauté pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
3. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
4. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
5. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
6. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
7. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
8. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.
alwaysawake
Beaver Believer
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If you are more of a cookie monster than a pie hound...try these--they are great!
Pumpkin Nut Cookies
Cookie Ingredients:
1 cup softened butter
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup cooked or canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts (or hazelnuts are good, too)
Frosting Ingredients:
2 cups powdered sugar
1/4 cup softened butter
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon
Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.
Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely.
Combine all frosting ingredients in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
Yield: 5 dozen cookies
Pumpkin Nut Cookies
Cookie Ingredients:
1 cup softened butter
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup cooked or canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts (or hazelnuts are good, too)
Frosting Ingredients:
2 cups powdered sugar
1/4 cup softened butter
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon
Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.
Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool completely.
Combine all frosting ingredients in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
Yield: 5 dozen cookies
Arden
Un amor, Una verdad
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Another on the list...
Steamed Cranberry Pudding With Grand Marnier Sauce
(This is a steamed cake, it isn't pudding as we know it)
Yield: 6 Servings
1 cup Cranberries, fresh or frozen
3/4 cup Granulated sugar
1/2 cup Butter
2 Eggs
1 Tbsp Grated orange rind
1 1/2 cup All purpose flour
1 1/2 tsp Baking powder
1 pn Salt
2 Tbsp Milk
Grand Marnier Sauce
1/2 cup Packed brown sugar
2 Tbsp Cornstarch
1/4 tsp Salt
1 1/2 cup Water
2 Tbsp Butter
3 Tbsp Grand Marnier or other
Orange liqueur
Approx. Cook Time: 90min
Chop berries coarsely, (cut each into 3-4 peices). Toss with 1/4 cup of the sugar; set aside. In bowl, cream together butter and remaining sugar. Beat in eggs, one at a time, add orange rind.
Combine flour, baking powder, and salt; add alternatively with milk to creamed mixture. Stir in cranberries.
Turn batter into buttered 6 cup pudding mold or heavy bowl. Cover tightly with lid or heavy foil. Place in steamer or large saucepan; add boiling water to come halfway sides of mold. Cover tightly and steam, adding more water to retain level, for 1 1/2 hours or until tester inserted in centre comes out clean.
GRAND MARNIER SAUCE In a small heavy saucepan, combine sugar, cornstarch, and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 minutes. Stir in butter and liqueur.
(sauce may be kept warm, covered over low heat) Serve spooned over pudding or pass separately.
NOTE: undiluted frozen orange juice concentrate may be substituted for Orange liqueur.
For a larger gathering, make two puddings
http://www.foodpix.co.uk/users/ffsearch/ffsearch/hires//12649.jpg
Steamed Cranberry Pudding With Grand Marnier Sauce
(This is a steamed cake, it isn't pudding as we know it)
Yield: 6 Servings
1 cup Cranberries, fresh or frozen
3/4 cup Granulated sugar
1/2 cup Butter
2 Eggs
1 Tbsp Grated orange rind
1 1/2 cup All purpose flour
1 1/2 tsp Baking powder
1 pn Salt
2 Tbsp Milk
Grand Marnier Sauce
1/2 cup Packed brown sugar
2 Tbsp Cornstarch
1/4 tsp Salt
1 1/2 cup Water
2 Tbsp Butter
3 Tbsp Grand Marnier or other
Orange liqueur
Approx. Cook Time: 90min
Chop berries coarsely, (cut each into 3-4 peices). Toss with 1/4 cup of the sugar; set aside. In bowl, cream together butter and remaining sugar. Beat in eggs, one at a time, add orange rind.
Combine flour, baking powder, and salt; add alternatively with milk to creamed mixture. Stir in cranberries.
Turn batter into buttered 6 cup pudding mold or heavy bowl. Cover tightly with lid or heavy foil. Place in steamer or large saucepan; add boiling water to come halfway sides of mold. Cover tightly and steam, adding more water to retain level, for 1 1/2 hours or until tester inserted in centre comes out clean.
GRAND MARNIER SAUCE In a small heavy saucepan, combine sugar, cornstarch, and salt; stir in water. Bring to boil, stirring constantly; boil gently for 2 minutes. Stir in butter and liqueur.
(sauce may be kept warm, covered over low heat) Serve spooned over pudding or pass separately.
NOTE: undiluted frozen orange juice concentrate may be substituted for Orange liqueur.
For a larger gathering, make two puddings
http://www.foodpix.co.uk/users/ffsearch/ffsearch/hires//12649.jpg
Arden
Un amor, Una verdad
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The Ocean Spray website has quite a few recipes that utilize cranberries.
(Can you tell that I'm bored with pumpkin?) lol
http://www.oceanspray.com/holiday/recipes.htm
(Can you tell that I'm bored with pumpkin?) lol
http://www.oceanspray.com/holiday/recipes.htm
tigerjen
The Married Tigress
- Joined
- Jul 8, 2001
- Posts
- 83,318
AA....those pumpkin cookies sound delish...yummmmy!
heehee your humor makes me laugh....."cookie monster"....
"pie hound".......
Arden........cranberry pudding sounds definitely different!
And thank you for posting up the Ocean Spray website
link as well.........lots of good info on there as well including
the recipes
Keep those recipes coming in!
heehee your humor makes me laugh....."cookie monster"....
"pie hound".......
Arden........cranberry pudding sounds definitely different!
And thank you for posting up the Ocean Spray website
link as well.........lots of good info on there as well including
the recipes
Keep those recipes coming in!
tigerjen
The Married Tigress
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- Jul 8, 2001
- Posts
- 83,318
Finally, I post up a recipe
Mashed Sweet Potatoes
6-7 medium to large sweet potatoes
cinnamon, nutmeg, margarine
Boil up sweet potatoes in pot until soft.
Drain the water.
Mash them up, add margarine (or butter), nutmeg,
& cinnamon, and mash them up some more until blended.
As you can tell I don't measure out ingredients, I just
add with discretion
My mom has made her own version of mashed sweet
potatoes by only adding a bit of apple cider for sweetness.
I can't do that at the group home because we have two
diabetic residents.
Mashed Sweet Potatoes
6-7 medium to large sweet potatoes
cinnamon, nutmeg, margarine
Boil up sweet potatoes in pot until soft.
Drain the water.
Mash them up, add margarine (or butter), nutmeg,
& cinnamon, and mash them up some more until blended.
As you can tell I don't measure out ingredients, I just
add with discretion
My mom has made her own version of mashed sweet
potatoes by only adding a bit of apple cider for sweetness.
I can't do that at the group home because we have two
diabetic residents.
A tasty new spin on pumpkin...
Was just given this recipe... have used it previously with fruit. For someone who's not overly excited about pumpkin, it's pretty good!!
Pumpkin Dump Cake
1 large can pumpkin pie mix (or two 14 oz)
3 eggs
1 cup sugar
1 can evaporated milk
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 box yellow cake mix
1 cup chopped pecans
1/2 cup melted butter (1 stick)
Mix pumpkin pie mix, eggs, sugar, evaporated milk, brown sugar, cinnamon and nutmeg together and pour into glass 13x9 dish; sprinkle dry cake mix on top and then sprinkle with chopped nuts. Drizzle melted butter on top of nuts. Bake @ 350F for 45 min to an hour, covering with foil after 30 min of baking. Serve with ice cream or whipped cream.
Was just given this recipe... have used it previously with fruit. For someone who's not overly excited about pumpkin, it's pretty good!!
Pumpkin Dump Cake
1 large can pumpkin pie mix (or two 14 oz)
3 eggs
1 cup sugar
1 can evaporated milk
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 box yellow cake mix
1 cup chopped pecans
1/2 cup melted butter (1 stick)
Mix pumpkin pie mix, eggs, sugar, evaporated milk, brown sugar, cinnamon and nutmeg together and pour into glass 13x9 dish; sprinkle dry cake mix on top and then sprinkle with chopped nuts. Drizzle melted butter on top of nuts. Bake @ 350F for 45 min to an hour, covering with foil after 30 min of baking. Serve with ice cream or whipped cream.
tigerjen
The Married Tigress
- Joined
- Jul 8, 2001
- Posts
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Keep those recipes coming along! It's a very short few
days before Thanksgiving!
If you want to give to a worthwhile cause to help
the needy on the holidays (and year-round) check out
www.secondharvest.org
its this time of year that many individuals and families
cannot afford a good holiday dinner.......give as much as
you can........or even better, donate to a safe house or
shelter, or a soup kitchen in your area. Volunteering
your time for a few hours on the holidays at a soup
kitchen or food pantry is always a good thing.
days before Thanksgiving!
If you want to give to a worthwhile cause to help
the needy on the holidays (and year-round) check out
www.secondharvest.org
its this time of year that many individuals and families
cannot afford a good holiday dinner.......give as much as
you can........or even better, donate to a safe house or
shelter, or a soup kitchen in your area. Volunteering
your time for a few hours on the holidays at a soup
kitchen or food pantry is always a good thing.
alwaysawake
Beaver Believer
- Joined
- Jan 23, 2002
- Posts
- 23,179
My nephew can't stand turkey or ham, so he gets a special dish from me on thanksgiving and Christmas. It's fantastic any time of the year and looks more difficult to prepare than it actually is. (I use hazelnuts...since they are plentiful here...but any type of toasted nuts would work)
Stuffed Pork Chops
2 pork loin rib chops, cut 1-3/4 inches thick
1-1/2 cups corn bread stuffing mix
2 tablespoons chopped toasted hazelnuts
2 tablespoons raisins
1 tablespoon thinly sliced green onion
1 tablespoon margarine or butter, melted
1/3 cup water
1/4 teaspoon instant chicken bouillon granules
3 tablespoons marionberry or cherry jelly
1-1/2 teaspoons lemon juice or white wine vinegar
1/4 teaspoon ground ginger
Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside. For the stuffing, in a mixing bowl--stir together the stuffing mix, hazelnuts, raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing.
Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake. (Note: You can make the stuffing several hours ahead and refriggerate it...that's what I do)
For the glaze, in a small saucepan--cook and stir the jelly, lemon juice or wine wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze. Bake chops, uncovered, in a 375 F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through.
To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. Makes 2 servings--or one for a hungry nephew!
Stuffed Pork Chops
2 pork loin rib chops, cut 1-3/4 inches thick
1-1/2 cups corn bread stuffing mix
2 tablespoons chopped toasted hazelnuts
2 tablespoons raisins
1 tablespoon thinly sliced green onion
1 tablespoon margarine or butter, melted
1/3 cup water
1/4 teaspoon instant chicken bouillon granules
3 tablespoons marionberry or cherry jelly
1-1/2 teaspoons lemon juice or white wine vinegar
1/4 teaspoon ground ginger
Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside. For the stuffing, in a mixing bowl--stir together the stuffing mix, hazelnuts, raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing.
Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake. (Note: You can make the stuffing several hours ahead and refriggerate it...that's what I do)
For the glaze, in a small saucepan--cook and stir the jelly, lemon juice or wine wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze. Bake chops, uncovered, in a 375 F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through.
To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. Makes 2 servings--or one for a hungry nephew!
alwaysawake
Beaver Believer
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- Jan 23, 2002
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Apple Tart
Crust
1 cup all-purpose flour
1 cup sugar
1 tsp. baking powder
¼ cup butter melted
1 egg, lightly beaten
1 tsp. vanilla extract
Filling And Topping
3 tbs sugar
3 tbs. butter
1 ½ tsp. ground cinnamon
2 eggs
4 apples, preferably Jonagold or Gala, peeled, cored
and cut in ¼" thick slices
½ cup apricot or marionberry jam
Vanilla bean ice cream, optional
Preheat oven to 350 degrees. Butter 9" springform pan. For crust, combine flour, sugar and baking powder. Stir in butter, egg and vanilla until dough forms. Press into bottom of pan. Bake 15 minutes or until set. Cool in pan on rack 10 minutes.
Meanwhile, for filling and topping...in pot over medium heat combine sugar, butter and cinnamon; cook until butter and sugar melt. Remove from heat. In medium bowl lightly beat eggs; slowly whisk in 1/3 of hot butter mixture until combined. Whisk egg mixture back into pot until combined (Don't add the hot mixture too fast to the eggs or you'll scramble them.) Over medium heat cook--whisking constantly--until mixture thickens slightly which takes about 1-2 minutes. Remove from heat. Arrange apples in concentric circles over crust; pour custard mixture over top. Bake 20-25 minutes or until apples are softened and custard is set. In small pot over low heat cook jam until melted; strain. Brush over top of tart. Serve with vanilla bean ice cream, if desired.
Crust
1 cup all-purpose flour
1 cup sugar
1 tsp. baking powder
¼ cup butter melted
1 egg, lightly beaten
1 tsp. vanilla extract
Filling And Topping
3 tbs sugar
3 tbs. butter
1 ½ tsp. ground cinnamon
2 eggs
4 apples, preferably Jonagold or Gala, peeled, cored
and cut in ¼" thick slices
½ cup apricot or marionberry jam
Vanilla bean ice cream, optional
Preheat oven to 350 degrees. Butter 9" springform pan. For crust, combine flour, sugar and baking powder. Stir in butter, egg and vanilla until dough forms. Press into bottom of pan. Bake 15 minutes or until set. Cool in pan on rack 10 minutes.
Meanwhile, for filling and topping...in pot over medium heat combine sugar, butter and cinnamon; cook until butter and sugar melt. Remove from heat. In medium bowl lightly beat eggs; slowly whisk in 1/3 of hot butter mixture until combined. Whisk egg mixture back into pot until combined (Don't add the hot mixture too fast to the eggs or you'll scramble them.) Over medium heat cook--whisking constantly--until mixture thickens slightly which takes about 1-2 minutes. Remove from heat. Arrange apples in concentric circles over crust; pour custard mixture over top. Bake 20-25 minutes or until apples are softened and custard is set. In small pot over low heat cook jam until melted; strain. Brush over top of tart. Serve with vanilla bean ice cream, if desired.
