A Rustic Apple Tart
and a few favorite things
Jacques Pepin’s Maman’s Apple Tart
I discovered this in monsieur Pepin’s autobiography, The Apprentice and it has become a “go to” in the fall and winter months. I highly recommend it as a staple in your recipe box too. Merci Beaucoup to Chef Pepin.
His mom’s preparation of the pastry “breaks all the rules”. It’s intriguing and delicious and because there is no pastry rolling required it is also quick to put together. Golden Delicious apples are what are suggested but you can also use a Jonagold, Honey Crisp, Must or Braburn.
Yield: 6 servings
Ingredients for the dough
1 ¼ cups all purpose flour
1 large egg, beaten with a fork
3 tablespoons unsalted butter, softened
3 tablespoons vegetable shortening (Crisco)
1 tablespoon sugar
1 teaspoon baking powder
2 tablespoons hot milk
Ingredients for filling
4 large Golden Delicious - about 2 pounds
3 tablespoons sugar
2 tablespoons cold unsalted butter, broken into pieces
Instructions
Preheat the oven to 400 degrees.
Put all the dough ingredients except the hot milk, into a bowl. Stir well with a wooden spoon until the mixture starts to combine.
Add the hot milk, and stir until well mixed. Do not overwork. The dough will be very soft.
Place dough in a 9 inch pie pan (tin) and using lightly floured fingers, press the dough into the pan until it covers the bottom and the sides.
For the filling
Peel, core and halve the apples. Cut each half into 1½ inch wedges. Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar, and top with the butter broken into pieces
Bake for about 1 hour until the crust is very golden.
Serve warm with slightly sweetened whipped cream or vanilla ice cream.
Jam + Chili is a very good idea!
My pantry is always stocked with jars of Heidi’s Raspberry Red Chili Jam. I discovered it years ago visiting Santa Fe, New Mexico, (a favorite destination) at a local farmers markets and I’m thrilled it’s still being made.
Sitting right next to it is a my new favorite, Los Poblanos Green Chili Jam, gifted to me by a very generous Mary’s Marvelous customer. Made with fire roasted chilis and a bit of garlic it is equally as fabulous and also from New Mexico and I love that both of these products are small, family owned and run businesses with a commitment to great products.
I like both on toast with almond butter or with a great cracker and some really sharp cheddar cheese or in a grilled cheese sandwich. A spoonful is also great in a vinaigrette or a marinade or glaze for chicken or ham.
Coming your way on Friday, Winter Soup Bundle recipe # 3
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Hi Mary, I can not wait to try your new recipe. Sounds delicious! Lynn