I’m so out of cake-baking mode right now, that I don’t know if I should be called a baker. I don’t think I’ve made a cake since New Year’s. And it was a shoddy, miniature one that was really a pumpkin quick bread baked in a round tin.
Have you heard about the potential canned pumpkin shortage that is supposed to happen?
“‘I would not wait until Nov. 20 [to buy canned pumpkin],’ University of Illinois professor Mohammad Babadoost, who works in the Department of Crop Sciences, told the Associated Press . ‘I’d buy it whenever it comes to the store.'”
Great name and solid advice coming from Babadoost.
Luckily, the apple crop is doing fine this year, and I was jazzed about being all Food52 about the olive oil and the rye and the apple varietal. The crust, as with many healthy versions of baked goods, left something to be desired taste- and consistency-wise, but I didn’t even mind because it was COOL. And PRETTY. And HEALTH. It’s real good for breakfast. With a bit of honey and Greek yogurt/creme fraiche? Please just stop.
I was also concerned that my apples would brown before I could bake them into the tart, but Honeycrisp seem to hold up pretty well. Serious Eats recently conducted an experiment on the best way to prevent apples from browning. The final solution? A saltwater soak. In a saltwater…solution. Haha jokes.
Here’s hoping you can use the final apples at the bottom of your fall barrel to make this slightly sweet beauty.
Rye & Olive Oil Honeycrisp Tart
An LH Original
For the tart dough:
125 grams whole wheat flour
125 grams rye flour
1/4 cup olive oil
1/2 cup cold water
For the filling:
3 medium honeycrisp apples (or other variety)
2 tablespoons butter, cubed
1/2 teaspoon vanilla, almond extract or imitation rum extract
2 tablespoons brown sugar
1/4 cup preserves (like apricot or raspberry)
1 tablespoon water or Triple Sec
To make the tart dough, whisk the two flours in a medium bowl until combine. Stir in the olive oil with a fork, then add the water, mixing with the fork until the dough just starts to come together. Turn out onto a lightly-floured surface and knead briefly, patting the dough into a disk. Roll out the disk with a rolling pin into a shape that will fit on your baking sheet. It can be free form. Transfer the dough to a parchment-lined baking sheet, cover with plastic wrap and set in the fridge to chill for 30 minutes.
Preheat the oven to 400 degrees F.
To make the filling, core the apples and slice into wedges no more than 1/8″ thick. Toss with the sugar and extract in a medium bowl.
Remove the baking sheet with dough from the fridge and prick all over with a fork. Arrange the apple slices, overlapping them and leaving an edging of dough. Fold over the edge of the dough, and dot the cubed butter over the top of the apples.
Bake for 45-50 minutes, until the crust begins to look golden at the edges.
While the tart is baking, prepare the glaze. In a small saucepan, bring the preserves and water to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a spoon to extract as much liquid as possible. Use while still warm.
When the tart is finished baking, remove it from the oven and brush the warm glaze over the top. Slice and serve immediately, maybe with a bit of creme fraiche.