All right, you shiksas. This evening is the first night of Rosh Hashanah, the Jewish New Year. Two of the best-known culinary symbols of Rosh Hashanah are apples and honey. (If you didn't already know that, shame on you, and also you must never have read All-of-a-kind Family books in fourth grade.)
Accordingly, a very simple apple tart:
Take your basic pie shell recipe and cut to fit tartlet pans. (Notice how I actually bought some this time.) Blind bake at 375° for about 15 minutes, first brushing all over (not just the edges) with egg white, to create a waterproof layer. This will block out excess moisture from non-traditional pie apples, and keep your crust from being soggy.
Core and halve however many apples you need for however many tarts you're making. (Dough for one 10-inch pie shell makes dough for approximately 6 traditional French tartlet pans, so, 3 apples.) Slice each apple half into 1/4-inch thick slices, and lay each apple half right into a tart, trimming the ends to the apple fits easily. Sprinkle to taste with sugar, cinnamon, and any other spices you enjoy in apples pie. Brush the entire surface (apple and crust edges) with melted, unsalted butter. (I used less than 2 Tb for 6 tartlets.) Bake for just about 20-30 minutes at 400°. They should be golden brown, and the apples should be soft.
Note: These look pretty, right? But they're a little hard to eat without the entire apple halve trying to jump into your mouth in one bite. You can slice the apples both vertically and horizontally before baking and laying in the crusts, to make for easier eating. It'll still be pretty!
Happy New Year. ^_^
2 comments:
apple desserts = divine!
and i totally know how to solve my soggy crust problem that has plagued me for far too long now, so thanks!
~shannon
Gorgeous. It's crying for a scoop of vanilla bean ice cream. And I am too, now that I've thought of it.
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