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Shofar Apple Tart
This beautiful classic apple crostata heralds in the New Year in a majestic way. I use combinations of apples - often Cortland and Yellow Delicious but try your own local apples. This is French pastry shop gorgeous but easy!
2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 ounces unsalted butter, shortening * or unsalted margarine, in small chunks
3-6 tablespoons cold water
5-7 large apples (such as McIntosh or Golden Delicious), peeled, cored, and diced
2 tablespoons unsalted butter or margarine, in small pieces, optional
3/4 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1 egg with 2 tablespoons water
¼ cup honey
* If using shortening, use half butter flavored and half neutral
For the dough, in a food processor, mix flour, sugar and salt. Add butter (or shortening or margarine) in chunks and pulse to produce a coarse, crumbly mixture. Add the water and pulse to make a mass or shaggy dough about 30-60 seconds, drizzling in a bit more water if required to make dough hold together. Turn out onto a lightly floured work surface and knead a few seconds. Form into a disk, wrap well and chill for 30-45 minutes.
Prepare apples, place them in a large bowl and toss them with the sugar and butter.
Preheat oven to 425 F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough to a 10 – 12 inch circle. Transfer to baking sheet by folding in quarters and unfolding on baking sheet. Fill with apples to within 2 inches of the dough’s edge. Fold this border inwards and press gently onto fruit. Brush the border with egg wash and sprinkle on granulated sugar. Alternatively, use a 12-inch tart or quiche pan and place dough in the pan and proceed as above for a more refined, less rustic crostata.
Place on baking sheet and bake until apples are oozing juices and coloured and exposed pastry is medium brown, 35-50 minutes. Take the crostata out of the oven and drizzle in the ¼ cup honey into the apples.
Serve warm or at room temperature. Can be made a day ahead.