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Recipes - Apple Shortbread Tart
From the Virginia Cooperative Extension Farmer’s Market Recipe for 9/08/01
Apple season in the mid-Atlantic begins in August with
the appearance of those apples of summer, the Lodi and the Rambo.
The crisper apples of fall work best for this recipe. Choose a Ginger Gold or
possibly Gala apple for this recipe. Later in the season, Yorks, Jonathans, and
JonaGolds will work as well.
Apple Shortbread Tart, adapted from The Loaves and Fishes Cookbook, by Anna Pump, 1985, Macmillan
Serves 6-8
Crust
1 ¼ cups unbleached white flour
1 tablespoon sugar
1 teaspoon baking powder
½ cup (1 stick) butter, at room temperature, cut into eight pieces
1 egg yolk
1 tablespoon heavy cream
Filling
7 medium tart apples, peeled, cored, and sliced thinly
½ cup sugar (or to taste—Gala is a rather sweet apple, for example, so you may want to cut the sugar somewhat)
2 tablespoons butter, softened
1½ tablespoons unbleached white flour
½ teaspoon ground cinnamon
Preheat the oven to 375 degrees F.
Place the dry ingredients for the crust in a large bowl and blend them. Add the butter, egg yolk, and cream. Using your hands, work the mixture quickly until it is crumbly. Press it into the bottom of a 9-inch spring form pan.
For the filling, arrange the apples in a pattern over the dough. Mix the rest of the filling ingredients together until crumbly. Sprinkle this over the apples.
Bake for about 40 minutes.
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