BarrhavenBites: The reason for being

Baked No-Fail Spicy Apple Tart

A few days before Christmas, a friend sent me a text asking for my Apple Tart recipe. It's my go-to dessert because it is so delicious and easy to prepare. The pie crust requires no Olympic rolling and positioning manoeuvres because the dough is pressed into a fluted pan. Likewise, the apples need no surgical coring or slicing because they are all grated, then mixed with sugar, cinnamon and cloves for the delicious filling. Oh, yes, I forgot to mention, this no-fail number wears no top and browns beautifully in the oven for about 50 minutes. Voila! Stage left, as seen here.

To make it, however, you will need these items--some of which you may have in your kitchen already. If you don't have them, your local Canadian Tire or a Dollar Store will come to the rescue. They are:

• a cheese grater

• a 9-10 inch fluted pie pan with a bottom that pops out, and
• a pastry blender.

Why, you ask, should I invest in these three essential tools? Because, I guarantee you will be making this pie more than once and if you're looking for a new signature dessert piece to dazzle your peeps, this is it.

Over the years, it has become a favourite among my family and friends. When my nieces and nephews grew up and began asking me for my recipes and cooking tips, I realized I needed a central spot where they could find my recipes whenever they wanted. My brilliant cousin, Val, then suggested I start a food blog on the "net" to host my food articles and favourite recipes. And this, my friend, is why I started BarrhavenBites over ten years ago. In honour of my cousins, friends, family and the next generation of bakers and cooks who love to bake and cook as much as I do.

Bon Appetit everyone. May 2020 be the start of a happy new decade in kitchen discoveries!

And here she is, back by popular demand:

My No-Fail Spicy Apple Tart recipe

Use McIntosh, Cortland, Spy or Newtown Apples.

Pastry:

2 cups all purpose flour

2 tbsp white sugar

¼ tsp salt

1 tsp cinnamon

¼ tsp cloves

¾ cup cool butter

1 egg yolk, beaten

2 tbsp cold water

Filling:

6 cups (7-8 medium sized apples) peeled, coarsely grated apples (no need to core!)

2 cups white sugar

¼ cup white flour

1 tsp cinnamon

1/4 tsp cloves

icing sugar

Pastry: In a large bowl, combine flour, sugar, salt, cinnamon and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with water; stir into flour mixture to form a soft dough. Using fingertips, spread dough evenly onto bottom and up sides of 11” flan pan or fluted glass dish, patting gently.

Filling: Combine all ingredients except icing sugar. Spread mixture evenly over pastry. (After filling the pastry, make a tin foil ring to place over the edges of the pastry to protect it from burning.) Bake at 375 F oven until apples are tender or about 45 minutes. Be sure to turn and check after 20 min and place the foil ring on the pastry edge if necessary to prevent burning. Let cool. Sift icing sugar over top.  Serve with frozen yogurt or ice cream.