Tag: apples

Heritage Apples Welcome Autumn

Do you want more information on heritage apples? Check out my column in this month’s AY Magazine. Click here to read it online.

 

This time of year sends my senses into a whirlwind. I love how so many of the sights, sounds and smells around me proudly announce autumn’s arrival. Heritage apples are the perfect example- come November, their colors are bright, their taste is crisp and fresh, and their smell… well, there is nothing better than the smell of baking apples wafting through the house.

 

The week leading up to Thanksgiving is one in which I don’t spend much time cooking, but I couldn’t help throwing together this 5-ingredient Apple Tart Tatin recipe yesterday. It is quick and easy to make, and I might even add it to the Thanksgiving menu because it certainly gets me in the mood for the holidays.

Ingredients

1 pre-made piecrust

1/2 cup sugar in the raw

6 apples, peeled cored and quartered

7 ounces butter

3/4 cup sugar

Instructions

In a heavy, oven safe, 9-inch skillet combine 3/4 cup sugar, 1/2 cup sugar in the raw with 7 ounces of butter. Cook over a medium high heat until amber in color and brown around the edges. This should take about 5 minutes.

Reduce the heat and carefully circle the apple wedges around the skillet positioning them so they all face in the same direction. Place the apples as tightly together as possible because they will shrink during cooking.

Top the apples with a round pie crust that overlaps the skillet by about 1/2 inch all around. Fold the crust overlap toward the center. Push the edge of the pie crust down into the skillet with a rubber spatula or something similar to seal all the apple goodness inside. Cut 3 or 4 vent holes in the top of the crust.

Bake in the pre-heated 350 degree F oven for about 25 minutes or until golden brown. Remove the skillet from the oven and cool. Place a dish at least 1-inch larger in diameter than the skillet on top of the skillet. Carefully flip the tart to where the pie crust is now on the bottom with the plate.

 

Deer + Drought = Disappointment

Those of you who have a problem with deer might be surprised to learn that they are actually quite particular about something. That something is where bucks like to rub their antlers to remove the velvet. It seems they are especially fond of young, soft barked trees because their antlers are hyper sensitive when the velvet is shedding. Who knew?!

The deer at the farm have been considerate neighbors, but in late spring the heritage apple orchard turned into a popular “rub spot” for bucks. While this gives me something to watch as I sit on the porch, it’s not a form of entertainment I enjoy because it strips the trees of their bark. No good.

The young bucks affection for our apple trees coupled with a terribly dry summer resulted in the loss of several trees and those that survived produced a paltry number of apples. It’s a disappointment, but the garden is a great teacher in rolling with the punches.

If you are having a better apple year than I am I suggest making this rustic apple tart. I made it last weekend with some apples I picked up at the grocery store. I can only imagine how delicious it would be with homegrown fruits. You’ll have to try it and let me know!

Ingredients

  • ½ cup apple juice
  • 3 cups thinly sliced apples (choose a tart variety)
  • ¼ cup light brown sugar
  • ¼ cup agave syrup
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 premade piecrusts

Directions

Pour the apple juice into a sauce pan and heat until reduced by half.

In a large bowl combine the apple juice, apples, brown sugar, agave syrup, salt and cinnamon. Toss until the apples are well coated.

Lay one pie crust on a greased cookie sheet and crimp the edges to form a lip.

Spread the apple mixture evenly over the pie crust.

Top with a second pie crust. Pinch the edges to seal.

Sprinkle the top with sugar and cinnamon. Pierce with a fork to make vents.

Bake in a preheated 375 degree oven for 45 minutes or until the crust is golden and the juices are bubbly.