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Apple and Raspberry Tart
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Brief Description
Among the pages of The Hobbit, one can almost taste the nostalgia that clings to the apple tart and raspberry jam. To truly embrace the spirit of Hobbiton, consider using the heritage variety that would have been familiar to J.R.R. Tolkien himself—the Bramley’s Seedling apple. A quintessentially British delight, these apples, large, green, and slightly blushed with red, were lovingly preserved by local producers like Starkey Bramley, who safeguarded them from a destructive fungus. By supporting local producers, we contribute to the preservation of these heirloom treasures, preventing these varieties from becoming lost. A Timeless Treat Prepared in Advance For those inclined to prepare for their Hobbit party ahead of time, crafting the pie dough in advance is a wise step. While a week-long freeze is possible, 1-2 days in the refrigerator will suffice if you prefer to store it chilled. Additionally, an updated twist has been added to the recipe since I first wrote it in 2013—cooking the apples whole to reduce their moisture content, thereby minimizing excess liquid within the pie. A delightful revelation awaits those who choose to pour this syrupy elixir into mugs, topped with boiling water for a sip of autumn comfort. A Whimsical Pairing: Apple Tart and Cheese In the merry realm of a Hobbit hole, Bofur requests mince pies and cheese. While it’s conceivable he desires cheese as a stand-alone with bread, historical practices suggest an apple pie or tart accompanied by cheese was a common English tradition. Aged cheddar, Derby, or Wensleydale cheeses all delicious accompaniments alongside these baked delights, a splendid alternative to the familiar cream or American ice cream.
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Main Ingredient
Apples
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Category: Desserts
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Cuisine: English
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Prep Time: 40 min(s)
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Cook Time: 100 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Boiling the apples whole before cooking reduces their excess moisture. Without this step, the bottom of your tart will be very liquidy and cause your pastry to be soggy.
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Posted By: sierrataq
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Posted On: May 08, 2024
Number of Servings:
Ingredients:
- 1 1/2 cups - flour
- 1/4 teaspoons - salt
- 115 grams - cold butter (aka 4oz) COLD
- 1 - raspberry jam
- 3 - apples each, medium-sized
- 1 - brown sugar
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Directions:
1. Start by taking your whole apples and placing them in a pot of water. Boil for half an hour, then remove the whole apples and let cool.
2. Sift together the flour and salt, before cutting the cold butter into the flour.
3. Mix the flour and butter together until it resembles breadcrumbs.
4. Then add cold water, drop by drop, and mix until a dry dough is formed.
5. If you make it too wet, add more flour.
6. Roll out the dough thinly and use to line pie shells.
7. Spoon in raspberry jam and spread until the pie shell base is covered.
8. Core and slice your apples, then layer the slices in an appealing way.
9. Sprinkle with brown sugar between apple layers.
10. Preheat oven to 220C/ 425F, place apple tart in the oven. Reduce heat to 175C/350F after 15 minutes and let cook for another 30-40 minutes until apples are cooked/soft and pastry is browned.
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