Recipe of the Day - November 5 (apple-berry tart) - Tilted Forum Project Discussion Community

JadziaDax · 11-05-2003, 02:46 AM

Rustic Roman Apple-Berry Tart

Ingredients
crust
1 cup all-purpose flour
1/4 cup pastry flour
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into bits
1 egg, separated
2 tablespoon honey
2 tablespoon sour cream

jam
1 cup peeled, finely chopped cooking apples, such as Granny Smith
1/2 cup apple or orange juice
1/3 cup honey
6 ounces raspberries
6 ounces blackberries
1/2 teaspoon ground cinnamon

Preparation
Line a baking sheet with foil and crimp the edges up, in case filling oozes out of any racks in the dough. Coat with cooking spray.

To make the crust:
Mix the 2 flours and salt together in a bowl.

Cut the butter in until the mixture resembles coarse crumbs.

Make a well in the center and add the egg yolk, honey, and sour cream.

Stir to combine and fold into the flour just until combined.

Flatten the dough into a disc, wrap in plastic, and refrigerate for an hour or up to 24 hours.

To make the jam:
Bring the apple, juice, and honey to a boil. Keep on a low boil for 20 minutes. Watch carefully--do not let all the liquid boil away!

Add the berries and cinnamon and continue to cook for another 15 minutes.

Turn the jam into a wide-bottom bowl and allow to cool. This part may be made up to one day in advance.

Bring the jam to room temperature before baking.

To bake the crostata:
Place a rack in the center of the oven and preheat to 400 degrees F.

Roll the dough out to 11" in diameter. Place it on the baking sheet and brush the entire surface with the egg white. Spread the jam evenly in the center of the dough. Fold and crimp the crust over, making a slightly higher barrier of the crust to prevent the jam from bubbling over. After folding, the crostata should measure about 7" in diameter.

Place in the center of the oven and bake for 30 to 40 minutes, until golden brown.

Serves 6

davik · 11-09-2003, 10:39 PM

That sounds absolutely excellent; I almost never make or eat desserts, but in this case I think I have to make an exception and maybe make it to go with thanksgiving dinner.

davik · 12-04-2003, 12:54 AM

Made this over thanksgiving as dessert for a meal I made for my girlfriend; the filling is absolutely excellent (recommend the orange juice as it adds slight contrast to the flavor which is quite good), though I had some issues with trying to form the crust (maybe I needed to add a little flour, never been much of a baker). It didn't end up looking like much, but was quite tasty, especially with some vanilla ice cream.

11-05-2003, 02:46 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - November 5 (apple-berry tart) Rustic Roman Apple-Berry Tart Ingredients crust 1 cup all-purpose flour 1/4 cup pastry flour 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cut into bits 1 egg, separated 2 tablespoon honey 2 tablespoon sour cream jam 1 cup peeled, finely chopped cooking apples, such as Granny Smith 1/2 cup apple or orange juice 1/3 cup honey 6 ounces raspberries 6 ounces blackberries 1/2 teaspoon ground cinnamon Preparation Line a baking sheet with foil and crimp the edges up, in case filling oozes out of any racks in the dough. Coat with cooking spray. To make the crust: Mix the 2 flours and salt together in a bowl. Cut the butter in until the mixture resembles coarse crumbs. Make a well in the center and add the egg yolk, honey, and sour cream. Stir to combine and fold into the flour just until combined. Flatten the dough into a disc, wrap in plastic, and refrigerate for an hour or up to 24 hours. To make the jam: Bring the apple, juice, and honey to a boil. Keep on a low boil for 20 minutes. Watch carefully--do not let all the liquid boil away! Add the berries and cinnamon and continue to cook for another 15 minutes. Turn the jam into a wide-bottom bowl and allow to cool. This part may be made up to one day in advance. Bring the jam to room temperature before baking. To bake the crostata: Place a rack in the center of the oven and preheat to 400 degrees F. Roll the dough out to 11" in diameter. Place it on the baking sheet and brush the entire surface with the egg white. Spread the jam evenly in the center of the dough. Fold and crimp the crust over, making a slightly higher barrier of the crust to prevent the jam from bubbling over. After folding, the crostata should measure about 7" in diameter. Place in the center of the oven and bake for 30 to 40 minutes, until golden brown. Serves 6

11-09-2003, 10:39 PM	#2 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	That sounds absolutely excellent; I almost never make or eat desserts, but in this case I think I have to make an exception and maybe make it to go with thanksgiving dinner. __________________ "Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain

12-04-2003, 12:54 AM	#3 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Made this over thanksgiving as dessert for a meal I made for my girlfriend; the filling is absolutely excellent (recommend the orange juice as it adds slight contrast to the flavor which is quite good), though I had some issues with trying to form the crust (maybe I needed to add a little flour, never been much of a baker). It didn't end up looking like much, but was quite tasty, especially with some vanilla ice cream. __________________ "Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain