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The Culinard Program's Holiday Treats

2:02 PM, Dec 1, 2012   |    comments
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JACKSONVILLE, Fla. -- Christiana Barnett and Kimberly Walton with the Culinard Program from Virginia College's Culinary Institute shows us how to make some great holiday treats on Good Morning Jacksonville. 


French Apple Tart


Sweet Dough Crust


Butter, soft                       4 oz

Powdered sugar                 5 oz

Egg yolks                          4 oz

Flour                                14 oz


Cream together butter and powered sugar.  Add egg yolks.  Once egg yolks are blended, fold in flour.  Dough must chill for at least 1 hour  before rolling out.


Almond Cream


Butter, soft                       3 oz

Granulated sugar                6 oz

Eggs                                3 oz

Flour                                2 oz

Ground almonds                 4.5 oz


Cream the butter and sugar.  Slowly add eggs, scrape in the bowl as necessary.  Stir the flour and almonds together, then add to the butter  mixture.  Blend until no lumps remain.  Almond cream may be stored under refrigeration up to 3 weeks. 


-Line your tart pan with the sweet dough crust. 

-Fill the crust with almond cream. 

-Top the almond cream with thinly sliced apples, fanned to cover the entire top. 

-Brush the apples with melted butter, then sprinkle with cinnamon sugar. 

-Bake at 350 degrees for 45-60 minutes, or until the almond cream is set. 

-Serve warm with sweet whipped cream. 

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