This post is for my friend Pat, who loved the pictures of my apple tart and said that I should post the recipe. So here are my two go-to apple recipes and the rustic apple tart recipe. Enjoy and please share your pics/comments 🙂
Prince Edward County Apple-Cheddar Soup (Merrill Inn, Picton, Toronto Star 2003)
6 tbsp butter
1 large onion, chopped
4 MacIntosh apples, peeled, cored, diced
1/2 cup all-purpose flour
1/4 tsp fresh nutmeg
1/2 cup apple cider
3 cups chicken broth (my vegetarian friend makes this, so swapping for veggie stock works)
2 cups milk (I usually only have skim, maybe why thin?)
2 cups finely grated extra-old cheddar, I do white (I usually add more
2 1/2 tsp kosher salt
pepper to taste
- In a large, non-reactive saucepan over medium heat, melt butter. Add onion; cook until softened, but not browned, about 10 minutes. Add apples; cook until tender but still firm, about 5 minutes. Sprinkle with flour and nutmeg. Cook, stirring, 3 minutes.
- Add cider. Cook 2 minutes. Whisk in broth until well blended.
- Raise heat to high and bring mixture to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, 10 minutes. Add milk; return to boil. Whisk in cheese until melted. Season with salt and pepper.
- If smoother texture is desired, puree using hand-held blender, or in batches in food processor or blender.
- Makes 6 servings (generous ones)
**freezes well though consistency becomes thinner
Apple Crisp (from my mom)
Approx. 4 med-large apples, peeled, cored and cut into slices (baking apples)
*amount of apples depends on size of dish. All other ingredients should also be scaled to size of dish
For between apple layers:
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp freshly ground nutmeg
the remaining layer mix +brown sugar to equal 1 cup
1/2 cup of flour
1/2 cup of oats (uncooked)
1/2 cup butter (room temperature)
- Place apple slices so that they fully cover the bottom of the dish.
- Sprinkle with layer mixture (as generously as you wish)
- Repeat until top of dish is reached
- Mix topping mixture together
- Spread on top of apple slices
- Bake at 350F for 1 hour
- serve warm with vanilla ice cream
*alternatives: mix in pears or berries such as blueberries/cranberries (can be frozen)
1 package (about 400g) frozen puff pastry, thawed overnight in the refridgerator
2 tbsp unsalted butter
4 medium cooking apples, such as mutsu, rome or spy
1 tbsp granulated sugar
1/4 cup plus 3 tbsp unpasteurized apple blossom honey or another delicate fruit blossom hony
1 c mascarpone cheese (optional)
- Preheat oven to 425 F. Line a large, heavy baking sheet with a piece of parchment paper; set aside.
- Remove 1 block of puff pastry from the refrigerator. On a lightly floured surface, roll out pastry until it measures 10 x 10 inches.
- Using an overturned saucer or small bowl as a guide, cut out 4 circles , each about 4 1/2 inches in diameter.
- Transfer circles to baking sheet, without pinching the edges so that the pastry will puff up evenly.
- Cover circles loosely with plastic wrap; refrigerate.
- Repeat process with remaining pastry block. Refrigerate all 8 circles until apples are ready.
- In a small saucepan, melt butter over low heat; set aside to cool.
- Peel and core apples.
- Halve each from top to bottom. Place halves, cut side down, on a cutting board.
- With a thin-bladed knife, cut each half into very thin slices. As you slice, keep the shape of the apple half intact.
- When each half is sliced, remove pastry circles from refrigerator.
- Using your palm, press lightly on an apple half, to force the slices to fan out slightly.
- Slide a metal lifter under the apple and carefully transfer to the centre of the pastry circle.
- Repeat with remaining circles and fanned apple halves.
- Without buttering the sides of the pastry, lightly brush apples and pastry edges with melted butter.
- Evenly sprinkle tarts with granulated sugar; place in centre of oven.
- Bake 20-25 minutes or until pastry begins to colour and apples are tender when pierced with the tip of a knife.
- Meanwhile, in a small saucepan gently warm 1/4 cup honey over very low heat, watching closely so it does not scorch.
- Remove tarts from over; brush tops generously with warmed honey.
- Return tarts to oven; bake another 12-15 minutes, or until honey begins to caramelize and brown patches occur.
- If desired, place tarts under broiler for a few seconds to caramelize further.
- Place mascarpone in a small bowl. Drizzle with 3 tbsp honey.
- Serve warm accompanied with spoonful of honeyed mascarpone.
**Tarts can be made up to 8 hours ahead of time and reheated in a 325F oven for 5-7 minutes before serving.