One of the things I look forward to do in the Fall is apple picking. I enjoyed it before I had my son and now, with him, I love it even more. This year we went to Masker Orchards, Upstate New York.
Beautiful place, tons and tons of apples. I guess I just love the idea of all-you-can-eat apples even though I never eat more than two.
It was a fun day and Lucas loved it. We brought back beautiful Granny Smith and Mac apples, perfect for my apple tart. We also got some apple cider. By the way, I LOVE hot apple cider. It screams Fall to me and even sets me in the mood for Thanksgiving.
I leave you with this super simple, elegant and delicious tart. It was a huge hit and now I’m even considering it for our Thanksgiving dinner.
For the Filling
4 apples, peeled, cored and
1/3 cup sugar
1/4 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/8 cup apple cider
1 lemon juice + zest
Place all the ingredients into a pot, cover it and bring it
to a boil. Cook for 25 minutes or until the apples are really tender and
most of the liquid has evaporated. Mash with a potato masher until smooth, set aside to cool.
1 cup of apple cider
3/4 cup sugar
In a small saucepan mix together the sugar and the apple cider and bring to a boil. Boil until the liquid is reduced to half. Remove from heat and cool to room temperature.
For the tart:
1 or two apples, peeled and finely sliced
Preheat the oven to 400 F. Find a tart recipe HERE.
Roll out the pastry dough on a lightly floured surface and roll it about 1/8″ thick. Line it on a 10-inch tart tin and trim the edges. With a fork, prick holes all over the tart then chill it for one hour. Bake the tart shell for 20 minutes, let it cool then spread the apple filling into the baked tart shell. Arrange the sliced apples on top and then place the butter all over the tart and finally sprinkle it with some sugar. Bake for 25 minutes and brush immediately with the glaze. Serve with whipped cream.