Monday, October 15, 2012

Apple Tart

I got a beautiful red tart pan at my first BK Swap and it sat in the cupboard for months before my own curiosity and a sack of aging apples prodded me to put it to use. My first question as a pie maker of course, is what the difference between a pie and a tart is. Well, a little research has proved that there isn't much of a difference. Tarts are often open faced with a finishing glaze and are thinner than pies, plus they are made in a pan without sloped sides. So far as this experiment went, the recipe is the same and the flavors are too. A much more interesting cousin to the pie however, is the galette. I must try that next!

Apple Tart Filling

8-10 small tart apples
1/2 cup sugar
4 tbsp honey
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp vanilla
1/2 lemon juiced
1/4 tsp lemon zest

1. Peel and core apples and save aside scraps for later (see below). Slice apples thinly and place in a large mixing bowl.
2. Add cinnamon, salt, nutmeg, lemon juice, lemon zest, honey and sugar and stir until all the apples are glazed with flavor.
3. Pour the mixture into the pre-prepared crust (halve the recipe) and bake at 425 for 15 minutes.
4. Reduce oven to 350 and bake for an additional 40 minutes.
5. While the tart is baking, take the remaining lemon and apple scraps and cook them over medium heat with 1/2 cup of sugar and 1 cup water for about 20 minutes.
6. Strain the cooked scraps and extract the reduction sauce--this will be your glaze!
7. Hot out of the oven, glaze the tart with sauce.
8. Let cool 10 minutes and promptly devour.

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