Apple and Frangipane Tart

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.

Apple Yogurt Cake

I would put this cake in the "everyday" category and with a pretty equal ratio of fruit to cake, it makes an excellent breakfast alongside a hot cup of coffee or tea. It's also the perfect treat to throw together when you fall victim to the glorious beauty of an apple orchard on a fall day and pick far too many apples. If you've been apple picking I'm sure you know what I mean.

Apple Yogurt Cake
adapted from Smitten Kitchen
yield one, 8-inch cake

2 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1-1 1/4 cups sugar
1/2 teaspoon orange zest
2 Tablespoons bourbon
1 cup plain yogurt
2/3 cup olive oil
3 cups thinly sliced or finely chopped tart apples such as ginger gold, mutsu, or jonagold
confectioner's sugar (for dusting)

Preheat oven to 350º and butter and flour a 9-inch cake pan.

1. Sift the flour, baking powder and salt together and set aside.
2. In a large mixing bowl, beat the eggs and sugar until light yellow and fluffy. Beat in the orange zest, yogurt and bourbon.
3. Working in batches alternately add the sifted flour and olive oil. Gently fold in the apples and spoon the batter into the prepared pan and smooth the top. Bake the cake until golden and a toothpick comes out clean, 55-65 minutes. Let the cake cool on a rack for 15 minutes then invert the cake onto a rack to cool completely. Dust with confectioner's sugar before serving.

Thanksgiving

I've never hosted Thanksgiving dinner so I can't give you any tips on how to roast the juiciest bird or make the fluffiest mashed potatoes (I like them chunky anyway), but I do know how to make some killer Thanksgiving pies. I like to keep it pretty traditional for turkey day and I also like to give people options, so I think I'll end up making some classic pumpkin pies with lots of whipped cream and simple apple tarts with creme fraiche to feed the crowd I'll be dining with this year. I might even get wild and throw some quince or cranberries into my apple tarts, but I think I'll take the temperature of my dinner companions before going for it. I'd love to hear your plans in the comments!

If you are still pondering your own Thanksgiving menu, here are a few recipes from the archives that would be great additions to your holiday spread. Don't forget, you can make pie crust days in advance and freeze it, well wrapped. Just make sure to give the crusts at least 8 hours to defrost in the refrigerator before you roll them out to make your pies.

Apple and Quince Gingerbread
Apple, Quince and Cranberry Pie
Buttermilk Biscuits
Caramelized Pumpkin Puddings (GF)
Classic Apple Pie
Cranberry Quince Preserves (GF)
Persimmon Bread
Quince Custard Cake
Quince Frangipane Tartlets
Quince Upside Down Cake
Skillet Cornbread with Jalapeño Honey Butter (GF)
Squash Harvest Bread
Whole Wheat Cheese Straws

All of these photos are from Thanksgiving 2011 at the beautiful home of a friend in Connecticut. We'll be there again this year and I can't wait!

Special thanks to the reader who gave me the tip about finding winter luxury pumpkins in NYC. I bought three from Tamarack Hollow Farm last Wednesday at the Union Square Greenmarket and I can't wait to roast them and turn them into pie!