Catch baker and Schenectady County Community College Professor Paul Krebs on Food Friday!
This is a rustic free-form tart.
Ingredients
Cranberry Apple Filling (recipe follows)
Streusel (recipe follows)
Butter Pastry (recipe follows)
Directions
1. Roll out each piece of butter pastry into a 14-inch circle of tart dough.
2. Arrange half of the filling on each piece leaving a 1" border plain.
3. Fold this border of plain dough over the edges of the filling to form a raised crust.
4. Divide the streusel over the top of the two tarts.
5. Bake about 40 minutes at 400°F in the oven.
6. Serve warm or at room temperature with whipped cream. You may pipe a few lines of raspberry sauce on the plate for color.
Yield: 2 tarts, 10 servings each
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Butter Pastry Recipe:
Ingredients
3 cups (454 g) all purpose flour
½ tsp (2 g) salt
12 oz (340 g) unsalted butter
¾ cup (180g) ice?cold water
Directions
1. Combine flour and salt.
2. Cut in butter with a pastry blender, pieces should be pea sized.
3. Add water gradually until you can just form a ball of dough.
4. Divide pastry dough in half. Flatten each piece into a disk shape, wrap and chill for 1 hour.
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Streusel recipe:
? cup (70 g) brown sugar
½ cup (105 g) white sugar
1 cup (120 g) all-purpose flour
4 oz (120 g) butter
Directions
Combine all ingredients with a pastry blender until crumbly. Do not over mix. Store the streusel in the freezer if not using it immediately.
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Cranberry?Apple Filling Recipe:
Ingredients
4 lbs (1814 g) firm ripe Apples
2 Tbs (28 g) fresh lemon juice
½ cup (105 g) granulated sugar
1 oz (28 g) butter
1 ½ cups (150 g) cranberries – fresh or frozen
Directions
Peel and core the apples. Cut them into a ½" dice and toss with the sugar and lemon juice.
Spread the apples on a sheet pan that has been greased well with the 1 ounce of butter.
Bake at 400°, tossing occasionally, until the apples are slightly tender (about 10?15 minutes).
Transfer to a stainless bowl and add the cranberries. Cool before using on the tart.
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Tips:
· If you do not wish to bake both tarts immediately, you may refrigerate or freeze the components for the second tart to be shaped and baked later.
· The same dough, filling and streusel can be used to make individual tartlets by rolling out 5-6” circles. This recipe will make about 18 individual tarts.
· If you have a kitchen scale, the gram weights will give you more consistent results.
