I just entered my famous Maple Apple Tart recipe and demonstration video into the Real Women of Philadelphia contest for a chance to win $20 000! Wish me luck!
MAPLE APPLE TART
It's spring and the maple sap is running! Nova Scotia has many local producers of maple syrup, but this year my husband I decided to try our hand at making some from the maple trees on our property. Wow! I have a whole new respect for maple syrup after that experience. Did you know you need 40 litres of sap to make 1 litre of syrup? It's Canada's liquid gold! I wanted to create a recipe for this contest using what was available at the Farmer's Market at this time of year. We filmed on May Day in Halifax, and the rhubarb and berries still weren't ready, but apples are still around, and there was lots of fresh maple syrup for sale. I used to sell homemade baked goods at the Halifax Farmer's Market, and this Maple Apple Tart was a huge hit, so I've decided to share the recipe with all of you. Hope you enjoy!
MAPLE APPLE TART
Crust:
1/2 cup unsalted organic butter, room temperature
1/3 cup pure local maple syrup
1 cup organic unbleached all purpose flour
1/2 cup organic whole wheat flour
Cream Cheese Filling:
10 oz original organic cream cheese, room temperature
1/4 cup pure maple syrup
1 organic egg
1 tsp pure organic vanilla extract
Apple Topping:
2 large organic apples, (Cortland or Spy) peeled and cored
2 Tbsp pure local maple syrup
1/2 tsp ground organic cinnamon
1/4 cup sliced almonds
Method:
Crust - Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling.
Cream Cheese Filling - Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping.
Apple Topping - Peel and core apples and cut them into thin slices. In a large bowl, shake the apples with the cinnamon and maple syrup until the apples are coated well. Arrange the apple slices, pinwheel fashion over the cheese filling. Sprinkle the almonds over the apples. Bake in a the preheated oven for 10 minutes, then reduce the heat to 400*F and bake for another 25 minutes until the filling has set. Cool to room temperature and chill 3-4 hours before serving.
MAPLE APPLE TART
Crust:
1/2 cup unsalted organic butter, room temperature
1/3 cup pure local maple syrup
1 cup organic unbleached all purpose flour
1/2 cup organic whole wheat flour
Cream Cheese Filling:
10 oz original organic cream cheese, room temperature
1/4 cup pure maple syrup
1 organic egg
1 tsp pure organic vanilla extract
Apple Topping:
2 large organic apples, (Cortland or Spy) peeled and cored
2 Tbsp pure local maple syrup
1/2 tsp ground organic cinnamon
1/4 cup sliced almonds
Method:
Crust - Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling.
Cream Cheese Filling - Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping.
Apple Topping - Peel and core apples and cut them into thin slices. In a large bowl, shake the apples with the cinnamon and maple syrup until the apples are coated well. Arrange the apple slices, pinwheel fashion over the cheese filling. Sprinkle the almonds over the apples. Bake in a the preheated oven for 10 minutes, then reduce the heat to 400*F and bake for another 25 minutes until the filling has set. Cool to room temperature and chill 3-4 hours before serving.
A question on the white flour - what brand do you use? I've tried the Speerville, which is great, but for some recipes it's just not refined enough...or maybe I should change my expectations. My bread machine bread just doesn't seem to rise well enough with it.
ReplyDeleteI like to use organic white flour from Oak Manor which I buy wholesale from a whole foods co op in Ontario. When I don't have that on hand I use PC Organic Unbleached.......
ReplyDelete