Fall has always been a time of year that represents fresh starts and do overs for me. I adore the start of a new season, especially one that is so dang beautiful here in Wisconsin. Autumn, Fall, Third Quarter ~ whatever this season is to you, I hope you take a bit of time to enjoy the world around you and take in the sights, smells and tastes!
I have always loved baking, so it only seems natural that I would combine it with my love of photography. Recipes will probably start showing up more frequently on this site, but no worries! Little kids and sweet family moments are still at the top of my list. Joe and I visited Sprangers Orchard the other week and picked a healthy dose of fresh apples. I couldn’t pass up the chance to create something sweet with one of my favorite fruits so I grabbed our all encompassing cooking/baking book from the shelf and started searching. The sweet dough stood out to me so I decided to go with an apple tart. Little bites are so much fun! The recipe called for so many more eggs than I realized, Maybe I’m still in the dark about how to convert pounds to cups, but other than the abundance of egg shells that are now in my composting garden the whole recipe came together quite well.
Sweet Dough Apple Tart
:: Sweet Dough ::
1 1/2cups butter, softened
1 3/8 cups powdered sugar
1 cup egg yolks (I used 12 egg yolks here. Yes… I know… CRAZY!! But I still swear I converted measurements correctly!)
1 whole egg (Milo’s Free Range are my go to!)
2 1/2 cups flour
Cream the butter and powdered sugar in a large bowl. Add all the eggs slowly until mixture is smooth and free of lumps making sure to scrape down the sides as you go. Next add the flour and mix slowly until it is all incorporated, but do not over mix. The dough should be firm and smooth, but not sticky.
Dust a cookie sheet with flour and spread dough evenly into the pan. Cover with plastic wrap and chill until firm.
Work with small portions of the chilled dough when shaping your tart shells.
:: Filling ::
8 medium apples, peeled and sliced
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
1/3 cup sugar
1 tablespoon cornstarch
2 tablespoon water
Add about 3/4 of the peeled and sliced apples to a large sauce pan over medium heat. Add water, butter, cinnamon and sugar. Let the heat do most of the work but be sure to give it all a good stir every once in awhile so it doesn’t stick to the bottom. Once your apples have softened and started to turn to sauce add the remaining apples, remove from heat and cover. The rest of your apples will start to soften and finish up in the oven during baking.
Some apples are juicier than others, I used several types of apples. If you would like your filling thicker, combine the 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.
I ended up making my dough and filling the day prior to baking. Chilling everything overnight worked well for me, so don’t be afraid to work in stages. Hope you enjoy making this treat as much as tasting it ~ happy baking friends!