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Easy Rustic Apple Tart

September 15, 2017

 

While at a local farmer’s market I found some Gala and Granny Smith apples and it inspired me to make an Apple Tart.  This recipe is great for fall and will have the neighbors knocking on your door once they smell the apple cinnamon goodness.  You can substitute the fruit and use whatever is in season.  A great Summer recipe would be a mixed berry tart.  A tart is easier than a pie, there’s no crust that you need to roll out, but your friends and family will think you spent hours in the kitchen.  I hope you enjoy and share this recipe.

 

 

Ingredients:

 

2 cups all-purpose flour

¾ cup finely chopped almonds

¾ cup light brown sugar, lightly packed

12 tbsp cold unsalted butter, cubed

1 egg yolk

1 tsp cinnamon

1 tsp vanilla

2 Granny Smith Apples cut into 8 slices

1 Gala Apple cut into 8 slices

 

Preheat oven to 400° fahrenheit 

For this recipe you will need a 9 ½” tart pan.

Cut up your apples and toss them in a bowl with cinnamon.

In a stand or hand mixer, combine the brown sugar, flour, and almonds.  Turn your mixer on just to combine the dry ingredients.

Start the mixer on low speed and add the egg yolk and vanilla then slowly add the cold butter.  As it combines, turn the mixer up to medium being careful not to sling flour all over your kitchen.  Once the butter becomes the size of small peas then you’re ready to add it to your tart pan.

Add 1 ½ cups of the flour mixture to your tart pan.  Press it into the bottom and up the sides until you have an even layer.  Tip: use the bottom of a glass to help you flatten the crust and push it up the sides.

Once your crust is ready, arrange the Granny Smith and Gala Apples making sure to coordinate them so you get a sweet bite and a tart bite for the perfect combo.

Add the remaining flour mixture to the top of your apples to form a crumble top.  Make sure to get the mixture into the cracks and crevices.

Put the tart on a sheet pan just so nothing spills in your oven and it is easier to manage.

Bake for 45 minutes.

Take your tart out of the oven and let cool for 30+ minutes.  This will allow the juices from the apples to firm up so when you cut your tart it will not fall apart.

 

*This recipe work for any seasonal fruit: plum, mixed berry, pear, etc.

 

Enjoy!

 

Chris

 

 

 

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