BY CHERYL ORR

A crisp, bright autumn day is a joy. As the heat and humidity fade and a chill fills the air, a
spattering of vibrant fall colors slowly begins to dot the trees.

And just as crisp as the late autumn air is the crispness of a tart and sweet apple. This fall and winter fruit can be enjoyed in so many sweet and savory dishes, and they are in season and at their peak right now. Apples are available in many unique varieties in an array of names from Pazzaz to a Pink Lady, each with unique qualities best suited for poaching, baking, or just enjoying a big juicy bite. While once “forbidden” the apple is now beloved.

I add apples to my butternut squash soup, salads, and many pork dishes, as well as in breakfast sweets and desserts. For baking I prefer a Granny Smith, and you can find this bright green apple in most grocery stores. Apple desserts that I’ve made for many years and shared before are my apple Pie and Apple Tart. One of the desserts I served at Thanksgiving is a variation and combination of both a pie and a tart called Deep-Pan Apple Tart.

This tart does take a little advanced planning because the dough must chill as I recommend
with any pastry. The filling base is cooked and must cool before filling the tart. I also make this deep-pan tart in a 9-inch springform pan to create its height .

This week I have included my recipe for a Deep-Pan Apple Tart. It’s a beautiful alternative to apple pie.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Deep-Pan Apple Tart

Filling

INGREDIENTS 

• 3 tablespoons unsalted butter
• 12-15 large Granny Smith apples (depending on size), peeled, cored and sliced, about 15 cups
• 1/2 cup light brown sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• Juice of one lemon
• 1 teaspoon vanilla extract

PREPARATION

1. Melt 3 tablespoons butter in a large deep saucepan over medium low heat and stir in the
   apples, and remaining ingredients. Cook, stirring often, until the apples are soft, and
   any liquid has thickened. Add a little water if mixture is too thick. Cool.

Tart Dough

INGREDIENTS 

• 3 ½ cups all-purpose flour
• 1/3 cup sugar
• ¼ cup brown sugar
• 1 ½ teaspoons salt
• 1 ¼ cups cold unsalted butter
• 1 egg
• 2 tablespoons ice-cold water

PREPARATION

1. Whisk together dry ingredients. Using a stand mixer or food processor, or by hand, cut pieces of butter into flour mixture until crumbly. Mix together eggs and water and blend into mixture to form a dough.
2. Place dough ball in plastic wrap and chill for 30 minutes.

For Tart

1. Preheat oven to 375 degrees. Roll about 2/3 of the dough out on a lightly floured surface
   to about ¼-inch thickness. Gently roll the dough onto the rolling pin and transfer it
   onto a 9-inch spring form pan that has been prepared on the bottom with a parchment
   round. Gently push and form the dough into the bottom and up the sides to the top,
   being careful not to stretch the dough.
2. Add the cooled filling to the dough-covered tart pan. Roll out the remaining dough. And
   cut into strips. Create a wide lattice top across the top of the tart. Pinch edges together
   tightly and smooth out. Chill for 30 minutes.
3. Place chilled tart onto a foil-lined pan and bake for 30-40 minutes and when top is a
   golden brown cover top with foil, and continue to bake another 30-40 minutes until
   filling is slowly bubbling.
4. Cool for 30 minutes. Run a sharp knife around outer edge of tart and release and open
   spring form pan. Cool completely before serving.
   

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Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.