fresh apple tart from scratch

After apple picking came the obligatory apple baking day. I decided to make a tart, rather than a pie, to test out my new Le Creuset tart pan. I went with a shortbread crust (because I love shortbread more than any other cookie) and made the tart to look like a dahlia (one of my favorite flowers), so all in all it was a delicious customized tart, so feel free to customize to your favorite things!

Ingredients (for 1 tart made with a 9" tart pan):
Shortbread crust:
2 egg yolks
2 tbs cold water
1 3/4 cups flour
1 stick of cold butter, diced
Pinch of salt 
 
Apple filling:
3 extra-large apples (4 medium-sized) cored, peeled, and sliced (retain cores & peels)
2 cups water
2 tbs sugar
2 tbs butter, diced
2 tbs brown sugar
1 tbs cinnamon

Directions:
1. Mix the egg yolks with the cold water and whisk until well combined.
 
2. Place the flour into a food processor, along with 1 stick of diced cold butter and a pinch of salt. Pulse several times until the mixture resembles fine breadcrumbs.

3. Add the egg yolk and water mixture to the dry mixture and pulse until the breadcrumb texture forms into larger chunks. Beware not to overwork!

4. Turn mix onto a clean, floured space and bring together to make a dough. Shape into a semi-flattened ball and cover in saran wrap. Place in refrigerator for at least 30 minutes. 

5. While waiting for pastry, peel and core apples (easiest with a melon baller if you do not have a corer). Place peel & core remnants in a small pot, cover with 2 cups of water and add 2 tbs sugar. Bring to a boil. Boil down to a syrup, strain, and reserve liquid.

 

 

 

 
6. Cut apple pieces into small slivers (1/8"). Preheat oven to 375 degrees.

7. Remove the pastry from the fridge and roll out on a clean, floured space. Transfer to tart pan and lightly press on sides and bottom. 

8. Arrange apple slices accordingly in the tart pan. Sprinkle with brown sugar and cinnamon. Dot apple slices with diced butter. Pour 1/4 cup of apple syrup over tart and pop into preheated oven. Bake for 45 minutes (turning & adding 1/4 cup of apple syrup each 15 minutes) until bubbly and browned.

 

 

 9. Remove and enjoy by itself or with vanilla ice cream!

 

 

 

 

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whim pop-up dinner series

Whim is a pop-up restaurant series based at Smolak Farms in North Andover. Every Wednesday evening in the summer, the farm hosts a 3-course dinner created by a line-up of various chefs around the Boston area. You can find more information about the series here. Before arriving to the dinner, the diners do not know the menu, and have just chosen the chef based on their resume and the current menu at their restaurant.

(1)

I chose Rich Morin's night since I have always had Lineage (a farm-to-table restaurant that highlights fresh seafood in Brookline, website here) on my to-go-to list. With his resume including L'Espalier, I knew this would be a beautifully-presented and well-executed meal (even if it was in the middle of a pine grove)!

After trekking out to North Andover, we parked in the orchard's lot and walked down the tiki-torch lit path to the white tent pitched in the middle of the pine grove. There were about 15 tables of 10 seats, and all of the seats were filled with excited diners. Drinks began at 6:30pm and dinner began at 7:30pm on the dot. Wine by the glass or by the bottle was available along with a signature cocktail (raspberry lemonade with vanilla vodka and raspberry ice cubes), beer or non-alcoholic beverage choices. 

  
After a brief introduction of the chef by the owner of Smolak Farms, the meal began. The menu could not be substituted (thank goodness, since it was absolute perfection) and we were immediately given a beautiful portion of the lobster salad served on gazpacho.

After easily & quickly enjoying the lobster salad. The waitstaff swooped in to clear and present us with the fennel-pollen crusted seared tuna.

 The taste & texture of the tuna was unbelievable. The fish was perfectly cooked and easily melted in my mouth. The flavors were perfect together, and I cannot say enough compliments about this dish. The finale were the summer fruits with a thin shortbread cookie and dolce de leche.

The dessert was a tasty & light finish to a perfect meal. This meal was my favorite meal this entire summer (and it is hard to believe it was served in the middle of the woods and created on such minimal cooking appliances)! It was one of the few times I have walked away from a dinner out feeling completely satisfied with the ambiance, service, and the amazing balance of healthy and delectable. I am able to whole-heartedly suggest this to friends & family, and I will definitely be back next summer if they choose to go for year-3!

After dessert, we sipped on tea and coffee while hearing about the amazing charity the meal was directly benefiting. All of the proceeds from the meal went to Lovin' Spoonfuls, a Boston-based  non-profit food-rescue organization that you can learn about here. 

As the night winded down, and the bugs began to arrive, we headed back along the tiki-torches on our way home.

 

(1) Photo on Smolak Farm's Whim website

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