Apple Cranberry Tart
Written by Rocky Mountain Woman on May 22, 2013 – 12:04 pm -This post is in honor of the letter “A” and part of Jenny Matlock’s Alphabet Thursday. For more amazing “A” posts, please click here http://jennymatlock.blogspot.com/
This is the perfect thing to take to a pot luck. It’ll cement your reputation as the best cook in the neighborhood!
Ingredient List:
for the pastry:
3 cups all purpose flour
2 T granulated sugar
3/4 t salt
1 1/2 sticks unsalted butter
6 T solid vegetable shortening
large egg yolk, room temperature
2 T fresh lemon juice
3 or 4 T ice water
for the filling:
1 12 oz bag fresh cranberries (or frozen, thawed)
2 Golden Delicious apples
2 T grated orange peel
1 cup granulated sugar
1 t cinnamon
1/2 t nutmeg
1/2 cup walnuts
1/2 cup apple jelly
2 T cornstarch
1/4 cup fresh orange juice
to prepare the pastry for the fruit:
large egg
3 T graham cracker crumbs
glaze:
1/2 cup apple jelly
coarse sugar
Pulse together flour, sugar and salt in a food processor
add shortening
slice the butter
add to the flour mixture with the egg yolk, lemon juice and 2 T of ice water through the feed tube, pulsing several more times
add just enough of the rest of the ice water so that the dough begins to hold it’s shape and no more – then form it into a disk, wrap it in plastic wrap and put it in the refrigerator for 1/2 hour or more
rinse the cranberries
slice the apples
combine in a large bowl with the orange peel
sugar, cinnamon, nutmeg, walnuts and 1/2 cup of the apple jelly
mix the cornstarch and orange juice
and mix into the filling mixture
butter a circle about 17 inches around on a piece of aluminum foil (shiny side down), then flour the edges. Make an egg wash from the egg and 1 t water and brush the circle, then sprinkle with graham cracker crumbs
pile the fruit on top, trying to stay within the circle area and turn up the edges of the pastry, folding the aluminum foil to help hold it together
heat the other 1/2 cup of apple jelly in a small saucepan until it liquifies, brush the tart with the jelly and then sprinkle a little sugar on top (I used raw sugar and it gave it a nice crunch)
bake in a preheated oven at 425 degrees for 15 minutes, then reduce the heat to 325 for another 15 to 25 minutes
Serve as is, or cut into cut little tarts like I did so it’s easier to eat
This is tart and tangy, not too sweet…
Adapted from “Pie in the Sky” (one of the best high altitude baking books I’ve ever come across)…
xxoo,
RMW
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Tags: DessertsPosted in She Cooks | 10 Comments »
James Beard Winner!
Written by Rocky Mountain Woman on May 17, 2013 – 8:04 am -
Mrs. Z- you won my giveaway. I hope you love this book as much as I do.
Send me your address and I’ll get the book right out to you…
xxoo,
RMW
Posted in She Loves | 3 Comments »A to Z Wine
Written by Rocky Mountain Woman on May 15, 2013 – 12:02 pm -This post is in honor of the letter “Z” and part of Jenny Matlock’s Alphabet Thursday. If you would like to read more zealous “Z” posts, click here http://jennymatlock.blogspot.com/
So, I picked this up in the wine store a few days ago to celebrate my successful completion of Jenny Matlock’s Alphabet Thursday.
I believe that I participated in each and every letter this time, it was so much fun!
When I saw this at the wine store, I thought it might be fun to sip while I visit my classmates on the last letter of this round.
I love all varietals of wine, but I think Oregon Pinot Noirs are my favorite, and this is a nice example of that varietal.
It has a nice fruity flavor, with a refreshing dash of acidity…it would be a nice wine to serve with poultry, or maybe at Thanksgiving…
Go ahead, have a glass, you’ve earned it!
