Apples Dressed Up

By simply changing the form of an apple pie you can also change the way it is perceived when it is brought to the table.  This classy rectangle of pastry and apples looks so much more dressed up than a pie.  Not really sure why that it, maybe it’s the the fluted edges I trimmed with my ravioli cutter, or the sheen from the glaze that is made using the skin and cores of the apples. I particularly like this trick as it makes use of something that you would typically just discard.  Use tart green apples like Crispin or Granny Smith.

Apple Tart
Make a basic pie dough – I used my galette dough adding 2 Tablespoons of sugar (from the 1/2 teaspoon called for in the original recipe).

Preheat the oven to 375 F

After the dough has been chilled at least for 30 minutes or as much as over night.  Split it in half, reserving one half for another use and rolling the other half out into a large rectangle on a sheet of parchment paper (I use a cookie sheet as my guide and make it so that the pastry will fit inside the sheet easily).  Don’t get too stressed about the edges, use a knife or a fluted ravioli roller or what ever you want to trim the edges and even the whole affair out.) Once you have it trimmed just pick up the ends of the parchment paper and place on the cookie sheet.  Put it in the freezer.

Peel , core and slice 4-5 tart apples, placing the cores and peel in a heavy bottomed saucepan.
Add 1 cup or water and 1 cup of sugar to the pan and bring to a simmer, cook until thickened – remove from heat strain through a fine sieve discarding the solids and place the syrup back into the pan.  You may need to reheat it to thin it when the time comes to brush it on the tart.

Slice the apples thinly so that can be fanned out onto the chilled dough.

Sprinkle about 1/3 cup of sugar over the apples and place in the oven. Bake for about 35-45 minutes, the pastry should be browned and the apples soft.

Remove from oven and let cool for at least 10 minutes.  With a pastry brush spread the glaze evenly over the apples.  Serve with unsweetened whip cream, or add a splash of Calvados.  I served my with Calvados Ice Cream I had made for another reason.  Calvados Ice Cream is just basic Vanilla with 2 Tablespoons of Calvados instead of adding any Vanilla Extract (I did use 1 Vanilla bean).

A simple, delicious, seasonal sweet that is a nice variation on the traditional apple pie.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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