Blog

Sep23

Apple Tart  

“Being a chef is like going back in time, …

You are tasting and preparing food you originally ate as a child.” (Richard Mead, chef and restaurateur)

Apples were a staple fruit in our home growing up. Fruit for dessert, fruit for snacks, fruit (apple) tree in our garden, and our (me and my sisters) maiden name Epelbaum translated from Yiddush to English means Apple Tree.  Surreal! Oh, and apples are my favorite of all fruits. Tasty, nostalgic and so healthy!

This tart recipe has been modified so many times that between my mother, sisters and myself we cannot even keep track of all the varieties of apple tarts we created.

Cooking and baking for us is an art form and we just have fun in the kitchen. With our pots, pans, utensils, ingredients, and appliances – our tools in our edible food art studio – we are the artists in our ateliers and loving every creative second.

FYI, recipes for Dutch apple pie- appeltaarten go back to the Middle Ages. We’re talking about the 1500’s. Several spices were added to these tarts and pies: cardamom, ginger, cinnamon, nutmeg, clove, mace, and powdered sugar – the best of the best baking spices to make your home aromatically spectacular.

Our family’s favorite ‘apple’ recipe is in our Dinner Table Family Headquarters cookbook – page 60

Apple Tart

Ingredients:

Dough
1 cup flour
1 tbsp sugar
½ cup salted butter or oil (my two favorites for baking: coconut and grapeseed oil)
1 tbsp vinegar

Top/Filling

1 cup sugar
2 tbsp flour
½ tsp cinnamon
3 apples (tarty and crunchy apples) thinly sliced, grated in shreds or small cubes)

Instructions:

  1. Preheat oven to 350 degrees
  2. Dough: combine flour, sugar, cut in butter or oil, than add vinegar and mix with spoon or blender, but do not over blend. You can mix with hands, too, until the dough looks like shortbread dough.
  3. Spread the dough on the bottom and sides of a 9-inch spring-form pan or a round glass baking plate – love my Pyrex dishes. Remember to oil and flour the bottom of the pan for easy cutting and a non-stick effect.
  4. Filling: combine all the ingredients and spread evenly over the dough.
  5. Bake for 50 minutes.
  6. Cool and serve. Ice cream and berries are a great side with this tart.

Embrace, Enjoy, Live, Love, Laugh, and EAT!

Much love,
Genia

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