Seasonal Flavours & a Maple Apple Tart
I love how each season has such distinct flavours. During the spring and summer, everything is so fresh, so natural, and so full of pure, ripe taste. During the fall and winter, however, the opposite can be found. Dishes are robust and warm, flavoured with rich spices and hearty ingredients.
I created this Maple Apple Tart with the flavours of the season in mind. The sweet, tanginess of the apples is delicately complimented by the spiciness of the cinnamon, and the smooth, creamy taste of maple syrup.
Serve it warm with a scoop of vanilla ice cream, or a dollop of whipped cream (with a splash of bourbon stirred in for an extra kick), and celebrate the deliciousness the season has to offer. After all, it’ll be spring before we know it.
{Have you checked out Eat In, Eat Out yet? It’s a new online magazine, and this recipe has been featured on the magazine’s site! See it, along with one of my favourite holiday stories here.}
Maple Apple Tart
Serves 8–10
Ingredients:
CRUST
¼ cup yellow cornmeal
¼ teaspoon sea salt
1 1/3 cups all-purpose flour
¼ cup granulated sugar
1/3 cup chilled unsalted butter, cut into pieces
3 tablespoons cold milk
3 tablespoons cold water
FILLING
6 Granny Smith Apples
2 tablespoons brown sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
½ teaspoon pure vanilla extract
½ teaspoon lemon juice
3 tablespoons maple syrup, divided
Instructions:
CRUST
1. Place cornmeal, salt, flour, and sugar in a food processor fit with a blade attachment. Pulse a few times to combine.
2. Add butter and pulse until the mixture resembles coarse crumbs. Add milk and water, and process on low just until a ball of dough is formed. Remove dough from processor, shape into a disk, and wrap in plastic. Refrigerate for 30 minutes.
3. Place the disc of dough on a sheet of parchment that is about 15 inches (38cm) long. Cover dough with another piece of parchment the same size, and roll dough into a 14 inch (35.5cm) circle. Peel off the top piece of parchment and turn the dough out into a 10 or 11 inch (25–28cm) tart pan with a removable bottom. Gently press the dough into the pan, leaving excess hanging over, and remove the other sheet of parchment. Press down along the edge of the pan with your finger to remove excess dough. Place in the refrigerator while preparing filling.
FILLING
4. Peel the apples, and then halve lengthwise and thinly slice each half horizontally; transfer to a large bowl and set aside.
5. In a small bowl, whisk sugar, cornstarch, cinnamon, vanilla, lemon juice, and 2 tablespoons maple syrup. Pour over the apple slices and gently toss with your hands to coat. Arrange apples as desired in refrigerated tart shell and chill for another 30 minutes. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
6. Bake in preheated oven for 10 minutes, and then place a piece of foil over top and cook for another 30 minutes. While still hot, lightly brush the apples with the remaining tablespoon of maple syrup. Let rest on a wire rack for 30 minutes, remove from pan, and cool to room temperature before serving.
