The Sunday Recipe: Rustic Apple Tart – Trial and Error

Rustic Apple Tart: Trial and Error

I’m determined to get this one right.

I started by making the recipe from Once Upon a Chef (OUaC). https://www.onceuponachef.com/recipes/rustic-french-apple-tart.html  I didn’t love it. Partially because I have different tastes and partially because I did a few things wrong. There may be a slight problem with the recipe. Mine leaked egregiously. Then I tried the McCormick Gourmet (MG) recipe https://www.mccormick.com/gourmet/recipes/dessert/rustic-apple-tart  and that worked better for me. Again, not perfect, but I was getting closer. Here were the issues I encountered and the improvements on the second try.

Apples — OUaC called for 3 large apples, but also said you should have 4 cups of sliced apples. I don’t know how she was measuring or how big the apples would have to be to get 4 cups of sliced from 3 apples, but I think I overloaded the apples and ended up with too much juice from them. Looking back at her pictures, I wouldn’t call what she used 4 cups of sliced apples. McCormick’s called for 4 Granny Smith apples. I took it easy on the amount the second time around.

Flour — OUaC called for sprinkling a tablespoon of flour on the dough before putting the apples on, which doesn’t help to thicken the sauce much. MG called for stirring the spices with the flour then tossing with the apples. My tart barely leaked at all this time.

Dough Thickness — I rolled the dough out a bit thinner on the OUaC recipe and that could have contributed to the dough thinning and leaking in baking though it seemed like there were actual holes in the dough after baking. I was careful to only roll the dough out to 14 inches the second time around.

Refrigeration — OUaC has you refrigerate the dough while you prepared the filling then again for 15 to 20 minutes after you assemble the tart. I refrigerated it while I prepared the filling but only did 10 minutes before baking. That might have had an impact. MG has you refrigerate the dough for at least an hour before rolling it out. That does make it a big harder to work with but probably helps it not leak in the oven. Either way, I think you want to try to refrigerate it for an hour total before baking.

Temperature — OUaC called for baking the tart at 350 for an hour. I was concerned about that to start with because I know from baking scones that you need a higher heat to get the butter and flour to poof. I wasn’t shocked when it seemed like the butter melted and things leaked. With the MG recipe, it was crisper and only leaked about a teaspoon to a tablespoon.

Spices — OUaC called for a teaspoon of cinnamon. I think that was okay, but the night I made it we had spicy chicken wings just before we ate the tart and it tasted bland. The second day it tasted very pleasant to me. The MG recipe called for 1 ½ teaspoons of cinnamon and ½ teaspoon of ginger. I couldn’t taste the ginger and the cinnamon was just too much, it overpowered the apples. I’m definitely going with the teaspoon of cinnamon this time.

Sugar — The first time I used sugar with the OUaC recipe, the second time I used maple syrup.  It worked fine in terms of sweetening but was overpowered by the cinnamon so we didn’t even get a hint of ginger or even really taste the apples. Both of the recipes called for more sugar on the crust than I would ever use. The OUaC called for dusting the crust with 2 tablespoons then the top of the filling with 2 tablespoons. The MG recipe called for 1 tablespoon. Still too much for me. I used one teaspoon.

Egg Wash — Finally, both called for doing an egg wash on the outside of the crust, but a recipe for cobbler I use, calls for brushing the dough with cream then sprinkling with sugar so I went that route. Next time I’ll try the egg wash, I think.

Next time I intend to use the crust recipe, refrigerate well for at least an hour in total, roll it out to no more than 14 inches, use just 3 good sized or 4 medium apples, toss the flour with the apples, and use just a teaspoon of cinnamon. I’m not sure whether I’ll be baking at 400 degrees instead of 350 though. I kind of liked the softer dough from the lower cooking temp though my husband said he liked the crust on the second one a lot better. I guess that’s a matter of taste. I think being more careful about time in the fridge, size of dough, and tossing with flour might be enough to make it not leak so much.

I also intend to try one more time with a gluten free crust. I tried switching out the flour with white rice flour and tapioca when I tried to make puff pastry but it didn’t work very well. Oh, it tasted fine, but it didn’t puff well, so I’m a little leery. I see a really nice-looking crust recipe and it calls very specifically for one of two types of flour. I’ve ordered Bob’s Red Mill gluten free 1:1 baking blend and look forward to trying it.

The Friday Poem: The Gulf Grows Ever Wider

The Sunday Recipe: Cinnamon Roll Cake

Cinnamon Roll Cake

I had a terrible craving for cinnamon rolls but trying to stay gluten free, and not wanting to spend the time, I looked for a cinnamon roll cake I could make gluten free. I found this fabulous Cinnabon Cinnamon Roll Cake from The Recipe Critic https://therecipecritic.com/cinnabon-cinnamon-roll-cake/ and proceeded to make the changes.

Ingredients

  • 1 ¼ cups white rice flour
  • 3 Tablespoons tapioca flour
  • 1/8 tsp salt
  • 6 Tablespoons maple syrup
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons butter melted
  • 1 stick butter, softened
  • 6 Tablespoons maple syrup
  • 1 ½ teaspoons cinnamon

Directions

  1. Spray or grease a 9 by 9 pan.
  2. Preheat the oven to 350 degrees.
  3. Combine the first 8 ingredients, through the vanilla, and blend or whisk to a nice batter.
  4. Stir in the melted butter.
  5. Pour into your prepared pan.
  6. Mis the last three ingredients together and spoon onto the cake batter in dollops.
  7. Use a knife to swirl the cinnamon/butter/syrup combo into the cake.
  8. Bake for 30 minutes.
  9. Top with cream cheese frosting or eat as is.

I topped this immediately with a little leftover cream cheese frosting from making the macarons a couple days before. The cream cheese frosting melted onto it perfectly. Cream cheese frosting is just equal parts butter and cream cheese with a little milk or cream, vanilla, and some powdered sugar to stiffen it up. Martha Stewart’s recipe is my go to recipe. https://www.marthastewart.com/964331/cream-cheese-frosting

The Friday Poem: Reality Resists

The Sunday Recipe: Mincemeat or Pumpkin Butter Macarons

Mincemeat or Pumpkin Butter Macarons

I’ve been wanting to try making French macaron sandwich cookies for a while now, but cooking shows made it sound a little intimidating. Finally, I decided to take it as a challenge for myself on my birthday. It’s actually incredibly simple. So, today is an amalgamation of recipes really.

This recipe is adapted from Beth’s Foolproof Macarons from Entertaining with Beth. She offers a Raspberry Butter Cream recipe as well as many other recipes on her site. I highly recommend checking it out.  

Vanilla Macarons

Ingredients

  • 3 egg whites (room temperature)
  • ¼ cup white granulated sugar (50 grams)
  • 2 cups powdered sugar (200 grams)
  • 1 cup almond flour (120 grams)
  • Pinch of salt
  • ¼ teaspoon white vinegar (or cream of tartar)
  • 1 teaspoon vanilla extract

Homemade Mincemeat Recipe for filling.

And/Or

Homemade Pumpkin Butter Recipe for filling.

Martha Stewart’s Cream Cheese Frosting (Just make half a batch.)

Directions

  1. Beat the egg whites until beginning to froth. (A minute or so on 6 on my KitchenAid stand mixer.)
  2. Add the granulated sugar, white vinegar, and salt.
  3. Beat on 6, or medium high, for 10 minutes, until stiff peaks are formed.
  4. In the meantime, sift the powdered sugar and almond flour together.
  5. Add the vanilla and fold the almond flour and sugar mixture into the egg whites until you can get a long ribbon off your spatula that will make a figure 8.
  6. Pipe or spoon the mixture into little dollops on parchment paper covered cookie tins. (I used a plastic bag with the corner cut out the first time, and an iced tea spoon the second time. That’s not an “iced teaspoon” it really is the long handled smaller spoon called an “iced tea spoon” for stirring iced tea.)
  7. Allow the tins to set at room temperature for 45 to 60 minutes before baking.
  8. Bake at 300 degrees for 20 minutes per tin.
  9. Cool thoroughly before filling.
  10. Pipe cream cheese frosting in a circle around the inside of one side of the macaron.
  11. Place a generous dollop of fruit filling in center.
  12. Sandwich cookies together gently.

Sadly, do not eat. These must go in a container and go in the fridge for 24 hours in order for the marshmallow like magic to occur. If you do eat one immediately, they will seem incredibly lackluster. You’ll quickly decide they weren’t worth it and you’ll never make them again.

However, if you make these and refrigerate them for a day, they will undertake a magical transformation, not unlike a caterpillar going into a chrysalis and transforming into a butterfly. They will explode in your mouth with flavor! The mincemeat one was like taking a bite of Christmas.

Enjoy!

The Friday Poem: Ginger Tea and Me

The Sunday Recipe: Pumpkin Butter

I decided I wanted to make pumpkin macarons one day and the best recipe I found recommended making pumpkin butter to go inside them. Since we have several pie pumpkins, this seemed like a perfect use of some. I wanted a slow cooker recipe. This recipe was adapted from a recipe on Allrecipes by Allyk. I used maple syrup, added cider, and changed up the spices. The original is at https://www.allrecipes.com/recipe/215317/slow-cooker-pumpkin-butter/

Pumpkin Butter

Ingredients

  • 2 – 2 pound pie pumpkins, peeled, seeded, and diced. (Or similar, this is what we had.)
  • ¾ cup maple syrup
  • ¼ cup apple cider
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon salt

Directions

  1. Place the pumpkin in the crockpot with the cider.
  2. Pour maple syrup over pumpkin.
  3. Combine spices and sprinkle over pumpkin.
  4. Put lid on and set slow cooker for low.
  5. Allow to cook for 9 hours, overnight is a good time.
  6. Stir, and prop the lid open.
  7. Allow to cook until excess moisture is removed,  about 3 hours.
  8. Cool and enjoy or freeze.