Thursday, January 28, 2016

Apple Crisp Tart!

It's finally happening!! After seven months of waiting, the contractors have arrived at our house and demolition has begun. Since we began helping with the care of my aging parents in 2013, Dave and I had been discussing the reality of OUR aging process. Unfortunately, my folks never seemed to want to consider downsizing/preparing for later life, so after their passing, we were left with QUITE an amount of "stuff" to deal with. Dave and I swore we were going to be realistic about our future, so we began to think about our options, which included: sell our present home and move to a smaller place; sell our present home and build a smaller place; or.... renovate our present home so we could live on one floor. After much consideration, we decided to renovate. The contractors were lined up last June and I waited with bated breath for the work to begin. And I waited.....and I waited. These guys are quite gifted and quite in demand, so I knew there'd be some patience required. I learned a lot during those months: "Patience is a virtue"...."Good things come to those who wait"....."Patience is power"....."Patience is a conquering virtue"....."Patience is bitter, but its fruit is sweet". In retrospect, I've found all these wise statements to be true. Things are in motion here now.....BIG TIME.....and I'm so very grateful. However, now I'll have to have the patience for it to be finished - Haha!! 

In spite of the reno, I'm still baking! This apple crisp tart was well-received among friends last Sunday. There were LOTS of requests for the recipe. I'll just warn takes a little patience to make's not as speedy to make as some of the recipes on this blog. However, you'll be happy about the "fruit" of your patience!! (I wish my pic was a little better - this is a wonderful recipe) 

Apple Crisp Tart

1 packet/Tbsp. Red Star Platinum yeast
1/3  cup milk, warmed
¾ C unbleached flour
1 Cup white whole wheat flour
½ Cup pie/pastry flour
2 Tbsp. sugar
¼ tsp. salt
¼ tsp. cinnamon
2 Tbsp. butter, softened
1 egg

Apple filling:
2 apples, peeled, cored and diced
¼ Cup sugar
½ tsp. cinnamon
2 Tbsp. fresh lemon juice
1 ½ Tbsp. butter

2 ½ Tbsp. brown sugar
2 ½ Tbsp. flour
¼ Cup old-fashioned oats
2 Tbsp. sliced almonds
1/8 tsp. cinnamon
1/8 tsp. salt
1 ½ Tbsp. butter, melted

Confectioner’s sugar icing
½ Cup powdered sugar
1-2 Tbsp. milk
¼ tsp. vanilla

Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Filling: While the dough is rising,  stir together all filling ingredients, except butter. Melt butter in a saute pan. Add the apple mixture and cook over medium heat until mixture is thickened and not watery, about 10-15 minutes. Stir occasionally. Cool to room temperature before using.

Streusel: Stir ingredients together until clumps form. Set aside.

Press risen dough into a 10” tart pan with removable bottom, being sure to press into the sides also. Let rise. Top with cooled filling ingredients, spreading to the sides. Top with streusel. Bake at 350 for 20-25 minutes until golden. Drizzle with confectioner’s icing. 

Adapted from a recipe on "Barbara Bakes" 


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