A Couple of Tarts

We should look for someone to eat and drink with before looking for something to eat and drink, for dining alone is leading the life of a lion or wolf. ~ Epicurus

Monday, September 18, 2006

tarte aux pommes (a la mode)

Je suis desolee. La derniere semaine, j'etais tres occupee. This past week, has been delightfully busy. First and foremost, it was New York Fashion Week. As much as I love food and travel, J'adore la mode! I am starved for style and fashion down here. In my town, most girls dress like they have just come from soccer practice or are going to the prom. Egads! Where is my friend Stefania to set these girls straight? So my week was filled with catching up on the latest trends (leggings and volume oh my), welcoming my in-laws into town, making apple pie and meeting a beekeeper.

As Miss Karen knows, I am a bit traumatized by making apple pie. In the past, I have preferred to bake tarts, crumbles, cobblers, crisps...but the art of piemaking has eluded me. With the weather becoming cooler, I was determined to put my phobia aside and compose the ultimate apple pie. Nothing froufrou or overwrought, just a delicious double crust apple pie worthy of the NY Tart. My credo has always been to keep things simple and hopefully your personal style will shine through. After trying countless varieties of apples, I found the Granny Smith works best. For snacking, my favorites are Jonagold, Mutsu and Honeycrisp, but sadly they don't translate well when baked. The Granny Smith has a bright flavor and crisp texture that will balance out the rich, buttery crust.


20 oz. ap flour
1 t. salt
14 oz. butter (cold and cut into small pieces)
8 oz. milk (cold)


2 oz. brown sugar
2 oz. sugar
2 oz. ap flour
½ t. cinnamon
¼ t. nutmeg
8 Granny Smith Apples
1 T. lemon juice
2 oz. melted butter

1 egg (lightly beaten)
2 T. sugar

Prepare the Dough
-sift dry ingredients into a medium mixing bowl
-using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs
-add the milk slowly and toss with a fork
-before dough comes together turn it out onto board (it will be shaggy),
continue mixing by hand (it is important at this time to handle the dough
w/care in order to ensure a flaky and light crust)
-divide dough into 2 round discs approx 1 inch thick, let rest 30 mins in
fridge before rolling out or freeze and shape later
Preheat the oven to 400 degrees
Prepare the filling
-peel and core the apples
-slice then into even pieces about 1/4 inch thick
-combine the apples and melted butter in a large bowl
-toss w/ remaining ingredients until all apples are evenly coated
-roll out 1 portion of the chilled dough to form a 12 inch circle
-line a lightly greased 10 inch pie tin and press the dough into the bottom and sides, leavin a 1 inch overhang
-roll out the second piece to a slightly larger circle
-mound the filling into the tin and transfer the top crust over the apples
-crimp the edges or seal them with a fork
-pierce the top with a knife to create vents
-brush the top with egg wash and sprinkle a it with the sugar
-bake for approximately 45-50 minutes until the crust is golden brown and the filling is bubbly

The apple pie is like the LBD. It is always au courant.
NC Tart


Blogger A Couple of Tarts said...

It seems you and I are in a similar state of mind. I hope we get to hear more about the visit to a bee keeper.
NYC Tart

6:17 AM  

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