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Posts Tagged ‘Alice Waters’

Rustic Apple Tart

This is an delicious, easy, elegant dessert.  The buttery crust and the sparkling sugar crystals on top showcase the fruit perfectly.    I love how making it in the tart pan, rather than just a free-form galette, gives it just a tad more structure and sophistication.  This tart is not too sweet, so you could add a scoop of ice cream, if you like.  For variety, you can fill this crust with any number of fruits.  I particularly loved a pear variation with a ginger syrup glaze.

adapted from Alice Waters, via SmittenKitchen.com

Ingredients:

Dough:

1 1/2 cup unbleached all-purpose flour
3/4 teaspoon sugar
1/8 teaspoon salt
9 tablespoons cold unsalted butter, cut in 1/2-inch pieces
1/4 cup chilled water
1 tsp. cider vinegar

Filling:

2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save
peels and cores), and sliced
juice of one lemon
2 tablespoons unsalted butter, melted
5 tablespoons turbinado sugar

Glaze:

1/2 cup granulated sugar

Directions:

In a food processor, mix flour, sugar, and salt; add 2 tablespoons of the butter. Pulse until dough resembles coarse cornmeal. Add remaining butter; pulse just until biggest pieces look like large peas.

Dribble in vinegar and water, stir, then dribble in more, until dough just starts to hold together. Put crumbly dough into zip-loc bag and, working quickly, form it into a thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. On a lightly floured surface, roll into a 14-inch circle about thick.

Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400 degrees F.

Slice apples thinly, but keep in tight formation, like little domes. Sprinkle with lemon juice to prevent browning. Place sliced apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. I like to keep the apple halves mostly intact, just pushing them down slightly at an angle, to fan them a bit. Fill in any gaps with extra slices, but be sure to pack the apples tightly. Fold any dough hanging over pan back onto itself.

Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons turbinado sugar over dough edge and up to 3 tablespoons over apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes to an hour), making sure to rotate tart every 15 minutes.

While tart is baking, make glaze. Put reserved peels and cores in a small saucepan, along with granulated sugar. Pour in just enough water to cover; simmer for 30 minutes or until reduced to appley syrup. Strain glaze into heatproof cup or bowl.

Remove tart from oven, and slide onto cooling rack. Let cool at least 15 minutes.

Brush glaze over apples, slice, and serve.

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Makes 6 1-1/2 cup servings.
Adapted from Chez Panisse

Ingredients:
1 medium butternut squash (about 1 pound whole or 12 ounces cut up)
24 sage leaves
Salt and pepper
7 to 8 cups fat-free chicken (or veggie) stock
1 medium onion, diced small
3 1/2 tablespoons unsalted butter
2 cups uncooked Arborio rice
1/2 cup dry white wine
1/2 cup parmesan, grated

Directions:

Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they’re stirred into the risotto.) Drain and reserve liquid, just in case.

While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.

In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted. Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.

Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)

While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.

When rice is mostly tender, add cooked squash, parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.

Nutritional Information, estimated
371 calories, 10 g fat, 1.4 g fiber

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