welcome autumn!
the colours in the valley are just starting to change!
isn’t it wonderful to wear sweaters again?
we know we are spoiled to be able to enjoy an apple a day.
and to be able to bake with so many different varieties of apples is pretty special!
i love this rustic apple tart..
made with my favourite.. cortland apples.
it would be equally wonderful with a combination too..
our smoothie, empire, mutsu, jonagold, ambrosia, golden delicious,
ida red or granny smith would be excellent choices.
(they aren’t all available to pick quite yet.)
the pastry is a sweet shortcrust pastry that tastes similar to a shortbread cookie.
it’s just lovely with our apples.
i suggest making the pastry a day or two before..
it needs resting and requires blind baking. it’s easy but a little time consuming.
you will need..
an 8 or 9 inch fluted loose bottom tart tin.
4 or 5 apples.. sliced very thin. do you have a mandolin?
the zest of 1 small lemon
a sprinkle of cardamom or cinnamon
a pinch of maldon salt
1/2 cup of sugar or less if you prefer
4 tablespoons of butter, cut into tiny cubes and frozen
1/2 cup apricot jelly, or warm sieved jam. you don’t want apricot lumps.
1 tablespoon calvados or apple cider
a pastry brush
for the sweet shortcrust pastry
1 3/4 cups of all purpose flour
1/2 cup plus 1 tablespoon unsalted butter, cut into cubes
1/3 cup icing sugar
1 egg yolk
2-3 tablespoons of milk
for the egg wash
1 egg yolk
boiling water
5-ish cups of dried rice, lentils or beans for blind baking.
to make the pastry shell
place the flour and butter in the bowl of a mixer.
using the paddle attachment mix on medium speed until the butter has been incorporated. this will resemble fine bread crumbs.
add the icing sugar, and mix for a few seconds before adding the egg yolk and milk.
mix until a cohesive dough forms. it should take only 30-60 seconds.
add extra milk a teaspoon at a time if it's too dry.
turn out the pastry onto a work surface and quickly form into a rough ball.
place the dough between two sheets of plastic film wrap.
flatten the pastry with the palm of your hand and then roll out the dough to an approximate depth of 1/4 inch.. trying to keep it in a circle shape.
place this in the fridge to rest for at least an hour.
once rested, place this between 2 sheets of parchment paper and roll out to be a little larger than your pan.
line the fluted tart tin.
be sure to press the dough gently into every fluted edge of the tin.. using a little ball of dough wrapped in plastic works great for this.
leave an overhanging of about 3/4 of an inch.
this overhanging prevents shrinkage.
rest this again for at least 30 minutes in the fridge.
blind bake the pastry..
preheat the oven to 350°.
place a baking sheet in the oven.
scrunch up a piece of parchment a little larger than the tin.
place on top of the pastry and fill with dried rice, beans or lentils.
fill all the way to the top to prevent the pastry coming away from the sides during baking.
the extra weight will keep the bottom from lifting.
bake for 20 minutes.
remove the beans and paper.
gently prick the base with a fork and return to the oven for a further 5 minutes.. until all of the rawness is baked.
check the shell for holes or cracks and use the leftover pastry to make repairs.
make an egg wash by mixing an egg yolk with a few drops of boiling water.
brush this to glaze the pastry shell.. including the sides.
you won’t use all of the egg wash.
return to the oven for another 15-20 minutes.
the pastry will be golden and cooked through.
the overhanging edges may look burnt.. but this will be shaved off when cooled.
allow the pastry to cool completely.
to trim away the overhanging pastry, use a vegetable peeler.
gently shave the pastry til the the top of the tin has been reached.
brush away the crumbs that have fallen in the shell.
it’s now ready to be filled.
it will keep for a few days in an airtight container.
i used a large baggie.
to make the apple tart..
preheat oven to 350°.
sprinkle the lemon zest, cardamom or cinnamon, and salt on the bottom of the cooked pastry.
slice the apples and keep them in groups.
arrange the apple slices in groups in the pastry shell.
sprinkle with sugar, and dot with frozen butter.
bake for 45 minutes to 1 hour.. peeking in at 30ish minutes. (my oven is small and things take much less time to bake.)
i covered the tart with foil after 30 minutes for a little while, afraid the pastry would burn. the last 10 baked uncovered.
in a sauce pan, heat the apricot jelly or sieved apricot jam and calvados.
gently brush this on the apples and pastry.
serve warm or at room temperature,
with or without my favourite additions..
vanilla ice cream, crème fraiche,
or whipping cream!
enjoy!
oh where has september gone?
delight in her last lovely week.
