Considering it's a great recipe I still very much want to post it... so here it is.
It was a huge day last week here at The Sunday Pastry! It was the blogs two year anniversary, and I am so thrilled about everything this blog had taught me. This year, however, I know I didn't post as much as last year. I took a long hiatus in the summer, but I have still improved so much with my baking!
A bit of a story though before I get into this week's recipe:
At my high school I'm in a program called Pro-start. It's a great way to dive into the culinary field and my team competes at the state level every year. This weekend we cooked for a fundraiser to send the winning team to nationals. Each group of students was paired with a chef to create an entree or dessert. Our chocolate dessert was a huge success, and I really enjoyed being part of the experience.
Ok, on to this week's recipe:
Now in the transition from fall to winter, I never know what to make. Part of me wants to stick with apples and cinnamon, but there's a little voice in the back of my mind telling me to start posting Christmas cookie recipes. I swear, blogging is exactly like retail. You have to stay ahead, getting Christmas recipes out before people even begin to think what seasonal treat they might want to make.
So, I thought to myself, one last fall recipe to end the season... then I'll begin with the Christmas cookies and the huge thanksgiving desserts.
Apple Maple TartAdapted from: Green Kitchen Stories
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 teaspoon cinnamon, optional
7 tablespoons unsalted butter, melted
Preheat oven to 325 degrees F. Finely crush graham crackers in a Ziploc bag with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” tart pan. Press hard to compact. Use a glass to press the bottom, but use your fingers to press the sides. Bake crust for 8 minutes, until it just starts to brown. Cool completely before filling.
For the Filling:
3/4 cup applesauce
Place apple sauce directly into the center of the cooled crust. Spread to the edges with the back of a spoon.
For the Topping:
4 small red apples
½ lemon, juice
1 tbsp maple syrup or runny honey
1 tbsp cold pressed olive oil
2 tsp ground cinnamon
Prepare the apples by dividing them into quarters and removing the core. Slice the apples quarters into very thin wedges. Squeeze some lemon over the apple wedges to prevent them from turning brown.
Arrange the thin apple wedges in a circular shape on top working in a spiral towards the center. Use thick, large pieces on the ends and thin, flexible pieces in the middle. Brush with maple syrup and dust with cinnamon. Place the tart in the oven and bake for another 10-15 minutes, or until the apples are golden on top. Let cool slightly before serving.
Serve within 12 hours of making the tart (immediately is best) otherwise the crust will become soggy.
So there, my last fall recipe. I've been seeing some really cool things on Pinterest that have given me some great ideas for next week! Until then!