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Sunday, 30 October 2011

Seven apple two apple tart

This tart was largely influenced by Fleetwood Mac. After misreading a recipe that called for two apples, we found ourselves with seven peeled, cored, and sliced apples. A five apple surplus. Not wanting to put them to waste, we took our cue from Stevie Nicks, completely disregarded the original recipe, and decided to Go Our Own Way. This delicious seven apple tart was the result.

7 apples, peeled, cored, and thinly sliced using a mandoline
juice from one lemon
2 + 1 tbsp vanilla syrup (recipe to follow)
1/2 tsp cinnamon
1 sheet puff pastry, thawed
creme fraiche for serving

Preheat oven to 375ºF.
Combine 1/3 cup of creme fraiche with 1 tablespoon of vanilla syrup and set aside. Toss the sliced apples with lemon juice, 2 tablespoons of vanilla syrup and cinnamon. Roll out the thawed puff pastry until it is about the size of a medium sized cookie sheet. Gently transfer the pastry to a cookie sheet lined with parchment paper. Place in the freezer for a few minutes to chill.
Once chilled, pile apple mixture onto the pastry leaving a 1 1/2" edge. Fold the edges up on all sides. Bake for 20-25 minutes or until the pastry is puffed and golden and the apples are tender. Serve with the vanilla creme fraiche.

Vanilla Syrup:

1 vanilla bean
1 cup sugar
2 cups water

Combine sugar and water in a small pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add the seeds and pod to the pot. Simmer on medium heat until the sugar is dissolved, then reduce to low and simmer gently for ten minutes. Strain out the vanilla bean before using.

The syrup is a great way to sweeten cocktails, whipped cream, or creme fraiche. It's also delicious drizzled over fruit or vanilla ice cream.

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