I love putting my oven on this time of year, it warms up the house while the aromas are
filling the air!
Having recently bought a bunch of apples, and after seeing numerous apple creations in the blogoshere, I decided on making this free form tart. I love using those dried cranberries with apples, they go so good together. In fact, who was the brilliant person who thought of packaging dried cranberries? Whoever it was, was a genius!
Pastry for the Tart
1 1/4 c. Flour
1/3 c. of Almond Meal Flour
1/4 c. Sugar
1/3 c. of Cold Butter
2 Egg Yolks
2 Tbl. Milk
Mix the flours, and the sugar together. Cut in your cold butter, till it resembles small pea’s. Gradually stir in the yolks. When dough comes together wrap it and refrigerate it for couple of hours. This is key, because the butter needs to get really cold again, otherwise you can’t even roll it out, it will stick. You could even do this the night before, or early in the day.
Peel and slice 3 cups of apples, flavor them with a little cinnamon and sugar according to your sweetness. Sprinkle about 1/2 cup of the cranberries to this.
When ready to bake, line a baking sheet with parchment, and heat your oven to 375.
Take the pastry dough out and divide it in half. You’ll be making 2 tarts from this. Work quickly on a floured surface and roll out the dough, place it on the parchment, and fill with apple mixture leaving a border so you can fold up the sides. Brush on some apricot preserves on top of the apples, and a little milk over the dough to get it nice and golden. Bake for about 25 minutes.
Cool it down a bit before cutting, but serve it warm!
I think the almond flour is what really makes this stand out, so really you have to put it in, otherwise it won’t taste the same.
Over the weekend we went to the Morton Arboretum, they had a Fall Color Festival, and a 5k going on. I thought I’d share with you some nature themed scarecrows that were created by the local Girl Scout troops. They were so cute!