aka Apple Tart

Darned if I can remember where I got this but it is an early 18th century receipt.If you like apple tarts, you will love the modern redaction of this recipe.

Apple Pear tart
Crust
1 1/3 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
7 tablespoons cold butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons cold APPLE JACK (or water)
Filling
3 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges
3 Bartlett pears, peeled, cored, cut into 1/2-inch-thick wedges
1/2 cup sugar
1 1/2 teaspoons grated lemon peel
1/8 teaspoon groundcinnamon
1 1/2 tablespoons butter
6 dried figs, chopped
1/2 cup golden raisins
pinch of saffron

Whipped cream
1 cup chilled whipping cream
2 tablespoons sugar
2 tablespoons pear schnapps , brandy or Apple Jack

For crust:
Mix flour, sugar, grated lemon peel, salt and ground nutmeg in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water or Apple Jack in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.

Butter 9-inch metal pie plate or tart pan. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
For filling:
Preheat oven to 375°F. The night before, soak the fig pieces and raisins in a 1/2 cup of water in which you added a pinch of saffron.  Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground cinnamon in small bowl. Add the dried fruit mixture, “juice” and all. Toss half of sugar mixture with apples,pears and fruit. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.

Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
For whipped cream:
Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)

Serve tart warm or at room temperature with whipped cream.

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