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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. Roll out the dough and place on the foil. 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

Sugar Snap Peas

Written by Rocky Mountain Woman on May 3, 2013 – 6:22 am -

This kind of feels like cheating. I’m not sure this qualifies as a recipe, but it is from one of Ina’s books and I make it every year when the sugar peas start showing up in the market or in the garden. It’s so fresh tasting and easy!

Wash the sweet peas

snap off the ends and strings and put them in a bowl

sprinkle with sesame oil, sesame seeds and Kosher salt and toss – Ina’s recipe calls for black sesame seeds, but I couldn’t find any in my country market – I’m lucky I found the white ones!

Easy peasy…

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I’m joining Ina Fridays for the first time and feel a little bad about the whole cheating thing, but I can’t wait to see what everyone else came up with. If you want to check it out, here are the links:

More Time at the Table

Simple Nourished Living