Let's dust things off here a bit, shall we? Last I checked, we were in the height of summer making berry tarts full of gorgeous warm weather things. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. I have already taken a customary trip upstate to pick apples (and grapes!) and am elbow deep in fall baking projects (and some other fun stuff I will share soon). I have also discovered the russet apple. Actually, I guess it would be more accurate to say that I have finally noticed the russet apple because they have been around since the 1800s. They are pretty unassuming as far as apples go with rough, leathery skin, but the flavor is unbeatable. Beyond that gnarly exterior is super firm white flesh with hints of maple and nuts and I am already dreaming about the crumb topped pie I am going to make with them... If you live in NY, you can find russet apples at the Locust Grove stand on Wednesdays at the Union Square Greenmarket.
The first thing I made with my russets was this wonderfully simple tart from Izy Hossack's new book, Top with Cinnamon. It comes together quickly in one bowl (well, actually it's a saucepan, but you get my drift) and it's gluten free. The original recipe called for sliced plums, which would be totally delicious, but I wanted to put my russets to work so I used one of those instead. I'm sure the tart would be equally lovely with pears or any other fruit, really.
For more fall recipes, check out the round-up I put together last year here.
In other news, I finally joined Steller. If you like, join me there for fun food and travel stories, username: yossyarefi.
p.s. Will any of you NYC folks be participating in Enid's annual Apple Pie Contest on October 19 Maybe I'll see you there...
Apple Frangipane Tart
adapted from Top with Cinnamon by Izy Hossack
90 grams (3 ounces, 6 tablespoons) unsalted butter
140 grams (5 ounces, 2/3 cup) granulated sugar
4 tablespoons maple syrup
1 egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1/4 teaspoon baking powder
95 grams (3 1/4 ounce, 1 cup) ground almonds
70 grams (2 1/2 ounces, 3/4 cup) oat flour
1 large baking apple, sliced thinly
1 tablespoon confectioner's sugar
Preheat oven to 180ºC/350ºF. Grease and line a 7x10 or 8x8 inch baking pan with parchment. I used a 10-inch tart pan that worked well. Don't skip the parchment paper!
Melt the butter in a saucepan. Remove from heat and stir in the sugar and syrup. Beat in the egg, almond extract, salt and baking powder. Stir in the almonds and oat flour until smooth.
Pour the batter into the prepared pan and arrange the apple slices on top in a decorative pattern. Bake the tart for 25-30 minutes until golden. Cool the tart for 15 minutes then dust with the confectioner's sugar and serve warm or at room temperature.
8 comments:
Total perfection as always, Yossy! Izy's frangipane tart has been on my mind ever since I saw it in her book. This looks divine. And your photos are, of course, beautiful.
Oh! You are so lucky to have it already! I have the book ordered. But they will deliver it in Kyiv for ages))
Yossy, the photos are lovely.)
Oh wow. I love the understated beauty of these pictures and of the recipe. You know, sometimes things get a bit too complicated in the kitchen for my liking. And this is just real honest, good baking at it's best. Thank you so, so much for sharing. Rather tempted to buy the book now ;)
Kimberly
Perfect, this tart is simply perfect and I'm speechless and hungry at the same time after reading your post and looking at your beautiful pictures. I could have a slice of that delicious tart right now! :-p
Funny to see that a lot of fellow food bloggers have posted apple-based recipes to kick off the autumn season (instead of pumpkin recipes). I baked apple cinnamon muffins this week. Hope you like them!
xoxox
I made pear and almond frangipane tart... oh my goooood so good, right? will try this too!
Valentina
Valentina Duracinsky Blog
What a beauty! You've taken Izy's already gorgeous recipe and truly made it your own. Stunning photos as always :-)
The tart looks beautiful and is a great way to use apples of the season.
Hi Yossy!
I baked this over the weekend and it was so incredibly good. Honestly one of the best tarts I've ever baked. However I was so unsure about it that I almost didn't bring it to the dinner party I baked it for!
It was really thin and didn't really rise, burned pretty badly around the edges, and didn't bake through completely in the middle. I checked the thermometer a few times, thinking the temp was off, but it seemed fine. I eventually just pulled it out of the oven, powder sugared it, and hoped for the best. It ended up being a huge his despite my silly disclaimers/apologies. Everyone loved it and I can't wait to make it again.
Any tips for those couple issues? I'll probably do 1.5x the batter to thicken it up, but as for the burning and unbaked batter in the middle, what would you do? The images you posted look like you achieved much more of an evenly baked tart.
Thanks so much! This is my favorite baking blog, so the news of the book was truly exciting. -Claire
Post a Comment
Thank you for stopping by!