Thursday, August 22, 2013

Spelt Apple Tart

Every year, before Rosh Hashana rolls around the corner, I think about my last Rosh Hashana; usually the previous years' holiday menus are still stuck in my mind and I can recall all the good things I've eaten in friends' and families homes. This spelt apple tart's sweet and spiced apple filling bakes just right in the thin crust. Being a perfect dessert for the coming holiday, I can guarantee none of your guests or family will forget it.
Dough Ingredients
3 cups White spelt flour
5 tbsp Cane sugar
4 tsp Kosher salt 
2 stick Margarine, soy butter
10 tbsp cold water
Apple Filling 
1/2 cup cane sugar
4 tsp white spelt flour 
1 tsp cinnamon 
1/2 tsp cardamom
1 tsp salt 
2 1/2 lbs apples (about 6 apples) peeled, halved, and sliced thin 
juice of 1 lemon
*1 egg, beaten to glue tart trim.
Preheat the oven to 400°F. Position rack to the middle of the oven.
In a large bowl mix the sugar, butter, salt and flour until it forms fine bits.slowly add water and form into a dough. Refrigerate in plastic wrap for one hour.
In a small bowl combine the Apple filling; sugar, flour, cinnamon, cardamom, salt. In a separate large bowl toss apple slices and lemon juice. Slowly toss the dry filling ingredients into the apples. Roll out refrigerated dough and gently line the tart dish. Keep excess dough to trim tart. Fill the tart with apple mixture. Roll out excess dough. With a small round cookie cutter or shot glass cut out circles to line rim of tart dish.  brush lining of tart with egg and glue circles all around the edge of the tart.  Sprinkle with cane sugar. Bake tart for 45 minutes, or until it begins to lightly brown. Let tart cool for 25 minutes or more before serving .
*It's important to let the tart cool before cutting into.
Bon App├ętit!

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