September 28, 2010

rustic goodness



Our apple CSA arrives weekly, meaning we have been eating a lot of apples out of hand, & coming up with new ways to cook & enjoy them. So far we have savored Sansas, Honey Crisps & Galas, & look forward to this week's Pinovas.

I don't know about you, but when I hear the word "rustic" attached to a recipe, my ears perk up & I imagine a hearty, stick-to-the-ribs dish that isn't fussy, but big on flavor & personality. I made this apple tart with some of the Galas we had left from last week, the succulent locally grown ginger we picked up at the farmer's market over the weekend, & some dates I had left over from a cheese plate, & decided it deserved the "rustic" moniker. Happy Autumn!

rustic gingered apple, date & nut tart

1 cup whole wheat flour
4 Tbsp chilled sweet cream butter
1/4 cup toasted walnuts & toasted almonds, ground finely
1 tsp cinnamon
2 eggs, lightly beaten

8 large apples, peeled, cored & sliced thinly
2 Tbsp freshly ground ginger (I suggest young ginger, which is juicier & has a more fruity taste)
dash fresh lemon juice
4 Tbsp butter
1/4 cup raw sugar
2 Tbsp raw honey
1/4 cup dried dates, pitted & cut into strips
dash cinnamon

prepare the crust
cut the butter into the flour with a pastry blender until it resembles a coarse meal. Stir in the ground nuts & cinnamon. Add the eggs, & mix until a dough is formed. Gather the dough into a ball, & place in plastic wrap. Refrigerate for 1 hour.

Roll out the dough onto a lightly floured surface until you have a circle 1/8" thick, then use it to line an 8" tart tin. Prick the pastry, line it with parchment paper & baking beans, & bake at 400ºF for about 10 minutes.

prepare the filling
toss the apples with the sugar, ground ginger & lemon juice. Melt the butter in a small sauce pan over low heat, then add the honey. Stir the butter & honey mixture into the apple mixture, being sure to coat all of the apples well.

assemble the tart
line the bottom of the pre-baked tart shell with the dates, then layer the apple mixture on top. Arrange the top layer of the apples, if it pleases you. Sprinkle with cinnamon & bake at 400ºF for about 30 minutes, until apples are soft & the crust edges are browned. Serve with vanilla ice cream, or fresh whipped cream.

2 comments:

  1. This tart looks superb! I love that there's fresh ginger with the apples. Great photos!

    ReplyDelete
  2. Great post,keeped me occupied..I'm here for the first time but will to sure check for new posts.In meantime you can check out my History Blog

    ReplyDelete

Thanks so much for stopping by - your comments make my day!