I just bought a very large bushel of local Gala apples. They are significantly smaller than the typical New Zealand variety that we see in the vast majority of grocery stores today. These are small light and very very sweet. They are far superior to those from distant regions as they are tree ripened. Tree ripened apples are sweeter and according to Harold McGee, small apples have smaller cells and will keep better. He also said that the only significant vitamin that is in the apple is in the peel so I completely raked havoc on these when I made my Alsatian Fruit Tart (as I peeled and roasted them). They were delicious and if nothing else, there is still fibre!
Crust recipe
(30' tart tin)
250 g flour-1/2 t salt-2t vanilla Castor sugar-125 g butter -1 egg yolk -5 t water
Filling
1.5 k gala apples -mace-cinnamon-nutmeg-allspice
Custard
100 g sugar-2 eggs-80 ml buttermilk-125 ml 35 % cream-1 t cinnamon
- make pastry and chill, roll out dough and arrange in tart shell and chill while peeling apples
- preheat oven to 400 F
- Peel, core and quarter apples, slice the quarters in half and toss in spices
- arrange artfully in the shell and put in oven for 35 mins
- while crust and apples are baking
- make the custard, I also made a *streusel topping but you needn't bother it tastes great without! (Alsace is quite close to Germany so this makes sense)
- After the apples and crust is baked pour into the tart and reduce temperature to 300 F and bake until set.
Apples are one of the best ways to enjoy the local region even when the harvest is long done. Buy local and if your grocery store doesn't offer them, ask! We can make this change if we keep it up! And now on to the next apple recipe!
*Streusel Topping
1/2 cup flour-4 tablespoons butter-4 tablespoons brown sugar1 -2 teaspoons cinnamon
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