Tart | Adventures in Thyme

Apple Tart with Goat Cheese and Honey

October 9, 2015 by Dan Leave a Comment

Apple tart by D Fenwick, http://dfenwickphotography.com

Apple tart with goat cheese and honey

Here in the U.S., Kurt Sutter’s The Bastard Executioner, a period drama on FX, is a few episodes into it’s 14th century epic. An apple tart, so simple to create, and with connections to medieval cookery seemed apropos.

Enjoy!

Pie Crust for 9 inch pie
3 large tart cooking Apples (I used Granny Smiths)
8 oz soft white Goat Cheese
4 tablespoons Honey
Cinnamon
1 Egg

Preheat your oven to 350 degrees F.

Lay out two pie crusts. Spread half of the goat cheese on each piece of pie dough, leaving a couple of inches at the edge uncovered. Peel, core and slice your apples. Lay the apple slices in a decorative pattern on top of the goat cheese, half on each tart. Drizzle 2 table spoons of honey on each tart. Sprinkle with cinnamon. Now, fold the uncovered edge up and over the tart, as pictured above. Beat your egg and brush over the piece dough.

Bake 35 to 40 minutes. Remove from the oven and let cool. Serve warm or cold.

Tartys In Applis

October 1, 2014 by Dan Leave a Comment

Tartys In Applis

This week we’re going to tiptoe through time to days of yore for a yummy “Tartys In Applis”.

For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel. Source – Form od Cury, English 14^th century. (Try http://medieval cookery.com or google search for sites with assorted redactions. This is a modification of the one on Medieval Cookery)

How’d you do? Get it? No worries, back to the future we go…

5 cups chopped apples
1 cup chopped figs
½ cup raisins
1 tablespoon sugar
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
2 crusts for a 9 inch pie
1 beaten egg (to brush crust)

Preheat your oven to 350 degrees.

Peel, core and dice the apples. I used a mix of sweet and tart apples. Chop figs too. Combine the apples, figs and raisins. Add the sugar and spices mixing well.

Lay out your pie crusts on a parchment paper covered baking sheet. Put half the mixture on each pie crust, leaving an inch to an inch and a half clear around the circumference. Spread the filling so it is level. Fold the edges of the crust up and over the edge of the filling. Add apple slices to make a decorative pattern if you wish.

Brush the crust with beaten egg. Bake for 40 minutes or until golden brown. Serve warm or cold.

Changes from the original; I left out the pears, as I have lots of apples on my tree. I also left out the saffron as it isn’t going to do much to color this without more liquid.

Fig and Nectarine Tart

September 3, 2014 by Dan Leave a Comment

Fig and Nectarine Tart

This week we have a simple dessert that takes advantage of late summer’s bounty – nectarines and figs. It’s a simple tart that is not only delightful to look at but super yummy too!

1 large Nectarine
2 or 3 ripe Figs
6 ounces Chevre (if you want sweeter, use cream cheese) at room temperature
Pie Dough (homemade or from the grocery store)
1 Egg
Honey

Preheat your oven to 350 degrees F.

Peel and slice the nectarine into thin slices (for 4 tarts you will need about 20 slices). Cut the figs into wedges (for 4 tarts you will need about 20 wedges).

Beat the egg until well blended.

Roll your pie dough into 6 inch circles. Onto a parchment covered baking sheet lay the circles of dough. Spread 1.5 ounces of chevre onto each circle, leaving about 1 inch of clean dough around the edges. Lay out your nectarine slices and fig wedges on the cheese. Now, carefully fold the clean edge up and over the fruit and cheese (see photo above). Use a pastry brush and brush all of the exposed pie dough with the egg.

Place your baking sheet in the oven and back for 30-40 minutes or until the crust is golden brown.

Remove from the oven and allow to cool until they are warm. Drizzle with honey and serve immediately.