Thursday, November 27, 2008

A few minutes of Thanksgiving downtime with an Apple and Prune Tart.

Given that I've just received a few minutes of Thanksgiving downtime after the baking of my apple and prune tart, I thought I'd post a quick picture and the recipe for this delicious baby!

Mmm, rustic and warming. Perfect for the Thanksgiving dessert table!

Apple and Prune Tart

For pastry dough
1 1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water

For filling
1/3 cup water
2 tablespoons Calvados
1 cup packed pitted prunes (7 oz), halved
1 teaspoon cinnamon
Pinch of ground cloves
5 tablespoons all-purpose flour
3/4 cup sugar
2 pounds tart green apples
1 1/2 tablespoons fresh lemon juice
1/2 cup nut pieces, toasted

1 tablespoon whole milk
1 tablespoon sugar

Make dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.

Wrap dough in plastic wrap and chill until firm, at least 1 hour.

Make filling:
Simmer water, Calvados, and prunes, uncovered, until most of liquid is absorbed, about 10 minutes. Remove from heat and cool.

Preheat oven to 400°F.

Stir together cinnamon, cloves, 2 tablespoons flour, and 1/2 cup sugar.

Peel and core apples and cut into 1/2-inch wedges. Halve wedges crosswise and toss with cinnamon mixture. Add lemon juice and toss to coat.

Finely grind walnuts with remaining 3 tablespoons flour and remaining 1/4 cup sugar in a food processor.

Assemble and bake tart:
Roll out dough on a lightly floured surface into a 14- by 18-inch oval. Roll dough loosely onto floured rolling pin and unroll onto a large buttered baking sheet. Sprinkle walnut mixture over pastry, leaving a 2 1/2- to 3-inch border.

Stir stewed prunes into apple mixture and spoon over walnut mixture, evenly tucking prunes between apple pieces. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with sugar.

Bake tart, loosely covered with foil, in middle of oven 30 minutes. Remove foil and bake until crust and fruit are golden and juices are bubbling, about 30 minutes more. Cool tart on baking sheet on a rack at least 20 minutes before serving.

Now, back to the madness, such as it is. I still have pumpkin butter to make!

P.S. Did anyone else see the Rick Roll they pulled in the Macy's Parade? I think it's a bit late for the meme, but I enjoyed it nonetheless. ^_^


1 comment:

online pharmacy said...

Wow! this apple prune pie is incredible! I wonder if you have more!