Apple Cookbook (15 page)
Authors: Olwen Woodier
Yield: 8 servings
I often turn to this recipe when I want to serve “apple pie” to family and friends but find I’m short on time. I use a sheet of frozen puff pastry or the little frozen shells. Call these tarts fast food, if you will, but they are delicious. I vary the flavor by using black walnuts or pecans and adding grated citrus zest. Serve with vanilla ice cream or frozen yogurt
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1 sheet frozen puff pastry
1 can (21 ounces) apple-pie filling
½ cup chopped black walnuts, regular walnuts, or pecans, toasted
1 teaspoon grated orange, lime, or lemon zest
¼ cup raisins, plumped in apple juice or brandy (optional)
2 tablespoons marmalade, or apricot preserves
1
. Preheat oven to 375°F.
2
. Place the pastry on a lightly floured surface and roll into a 12-inch square. Using a sharp knife or pastry or pizza cutter, slice the pastry into four 6-inch squares, and set them on a baking sheet.
3
. Pinch ½ inch around the edges of each square, bringing the pastry up to form a lip. Prick the crust in several places with the tines of a fork. Place in the freezer for a few minutes to firm up if the pastry seems too soft.
4
. Bake the tart cases for 10–15 minutes, until they are golden and crisp. Keep an eye on them, and if they seem to be puffing up too much, press the pastry down with the back of a spoon. Remove from the oven and transfer to a serving plate.
5
. While the pastry is baking, combine the apple-pie filling with the nuts and orange zest; add the raisins, if desired.
6
. Melt the marmalade in a small saucepan over low heat.
7
. Spread a spoonful of the marmalade over the pastry, and spoon the pie filling into the tart cases.
Yield: 4 servings
VARIATIONS
For little tarts, use a package of frozen puff pastry shells, thawed and baked according to package directions. Brush with marmalade and fill as directed.
If you want to make your own filling, peel, core, and slice 4 apples and sauté in 2 teaspoons of butter over medium heat in a covered skillet for 10 minutes, until soft.
APPLE PICKING TIPS
If you are interested in getting the freshest apples you can buy, then picking your own (page 36) is the way to go. Here are some tips to get you started:
Call the orchard ahead to check which varieties will be ready for harvesting and whether there are picnic areas and other facilities.
Take your own bags and baskets unless the orchard specifically states that they provide containers.
Pick apples by giving them a half twist back and forth. This loosens the stem gently without damaging the branch.
When harvesting fallen apples, check for bruises, ants, and wasps.
Wear long-sleeved shirts and long pants to avoid getting stung by wasps and bees that may be feasting on apples pecked open by birds.
Wear comfortable boots or high-top sneakers.
Apply sunblock. Sunny days in fall can be deceptively hot.
Before munching on a just-picked apple, ask the orchardist whether fungal or other sprays have been used recently. If so, wash it before eating.
This scrumptious apple cheesecake in a tart shell is a recipe I received from Ann Kojis Ziff, my longtime friend, who used to bake me the most wonderful birthday cakes when I first came to the United States
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½ cup (1 stick) butter
3/4 cup granulated sugar
1 teaspoon lemon juice
1 cup sifted all-purpose flour
1 pound cream cheese
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
2 large apples (Cortland, Rome Beauty, Jonathan, Fuji)
1 teaspoon ground cinnamon
1
. In a large bowl, cream together the butter, ¼ cup of the granulated sugar, and lemon juice. Stir in the flour until well blended.
2
. Press the dough into the bottom and about 1½ inches up the sides of a 9-inch springform pan. Refrigerate.
3
. Preheat oven to 425°F.
4
. Place cream cheese and brown sugar in a mixing bowl; beat until fluffy. Add egg and vanilla. Beat until smooth.
5
. Peel, core, and cut the apples into ¼-inch slices.
6
. In a large bowl, combine the remaining ½ cup granulated sugar and the cinnamon. Add the apple slices and toss until coated.
7
. Pour the cream cheese filling into the prepared shell and cover with the sugared apple slices.
8
. Bake for 15 minutes, reduce oven to 350°F, and bake for 40–45 minutes longer.
9
. Remove from the oven and cool on a wire rack. Use a knife to loosen the tart before removing the pan sides.
Yield: 10–12 servings
If you have a hard time choosing between pumpkin pie and apple pie, you’ll want to try this one. It makes a wonderful combination for an autumn dinner. You can easily substitute canned apple slices for the sautéed fresh apples
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pastry for a single 10-inch piecrust (page 113)
