Free Monthly Recipe

Welcome to the Free Recipe of the Month! Remember the free-recipe-of-the month is free just for the month that it's featured in!  After that it's retired to the Complete Recipe Archives.


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!

Pastry Dough
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
Pinch cloves

Egg Wash
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.

Serves 8-10


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