Apple Pie or Apple Tart?
October 3, 2011 § Leave a comment
We are not done yet with apples and today SWEETTABLESCAPES is debating the respective merits of Apple Pie and Apple Tart
They have both been a staple when autumn comes …and all year round to be honest. Quick, easy and pretty..what’s not to like?
Now if you need even more inspiration to use all this fruit, go check out this book which will give you not only recipes but pretty much everything you wanted to know about apples and never asked!!
Apple Pie and Tart from Martha Stewart’s book.
First, for the “pate brisee”:
Makes two 8 to 10 inch tarts or single-crust pies,
one 8 to 10 inch double-crust pie
2 1/2 cups all purpose flour
1 tsp salt
1 tsp granulated sugar (optional)
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1. Put flour, salt and sugar in the bowl of a food processor (all ingredients should be cold)
Add pieces of butter and process for approximately 10 seconds or until mixture resembles coarse meal.
2. Add ice water, drop by drop, through the feeding tube with machine running until dough just holds together without being sticky or wet; do not process for more than 30 seconds. Test by squeezing small amount together, if it is crumbly, add a bit more water.
3. Turn dough onto a large piece of plastic wrap. Grasping ends of wrap, press the dough into a flat circle with your fists. This makes rolling easier than if pastry is chilled as ball. Wrap dough in plastic and chill for at least an hour.
4. Lightly butter or spray your pie plate. Roll half your pastry on a lightly floured board to a thickness of 1/8 inch. Place pastry in pan and press into bottom and sides. Trim and crimp or decorate edges. Chill pastry-lined pan until ready to use.
Roll second half and cut into strips for your lattice top. Chill all pastry until ready to use.
For the filling:
8 to 9 medium-size macoun apples, peeled, cored and sliced
1/4 tsp ground coriander
1/4 tsp allspice
grated rind of one large orange
1 Tbsp all-purpose flour
1/2 cup granulated sugar
3 Tbsp cold unsalted butter cut into small piece
In a mixing bowl, mix apples with spices, orange rind, flour and sugar. Turn mixture onto the prepared bottom crust and dot with butter.
Weave the lattice strips over the filling and secure the ends by pasting them to the crust with a bit of water. crimp the edges to seal and bake for 50 to 60 minutes until crsut is golden and juices in the center are bubbling.
Let cool before serving.
1 lb puff pastry (we buy frozen Pepperidge Farm)
5 Tbsp granulated sugar
5 or 6 firm apples
1/4 cup sweet white wine, preferably Sauternes
1. Preheat oven to 400 F.
2. Roll out the puff pastry to a large square or rectangle approximately 1/8 inch thick. Turn the edges up slightly to form a lip. Sprinkle 1 Tbsp sugar evenly over the crust, transfer pastry to a parchment-lined baking sheet, cover with plastic wrap and refrigerate.
3. Core apples and slice them crosswise as thinly as possible (if you have a Mandoline, this is the time to use it!!)
4. Lay the slices out on the pastry in overlapping rows and brush with wine. Sprinkle remaining sugar over the apples and bake for approximately 30 to 35 minutes until pastry edges are browned.
Note: If you don’t have an open bottle of Sauternes handy, glaze the tart after baking with a clear jelly glaze.
Basic Jelly Glaze:
1 cup jelly (crab apple, quince or sour cherry) and 2 Tbsp Cointreau, Grand Marnier or Cognac.
Heat the jelly until melted. Remove from heat and stir in liqueur if desired. Let cool slightly and brush over fruit.
The slicing of the apples produces a truly unusual and beautiful tart. It is also delicious!!