It’s apple picking time; the brisk autumn air fills our lungs with the changing season. A warm cup of tea and a slice of apple tart await you…

Apple Tea Tart (photo by Janet Sanchez, all rights reserved)

Apple Tea Tart (photo by Janet Sanchez, all rights reserved)

The day before:

½ gallon pressed apple cider
1 cinnamon stick
3 allspice berries whole

Pour the apple cider into a large pot with cinnamon and allspice. Bring to a simmer and allow to reduce to 1½ cups of cider. This will take approximately 2 hours. Remove the spice then remove ½ cup of the reduction and store it in the fridge. Keep the remainder in the pot.

½ cup Ceylon tea steeped
1 ½ cups sugar
1 pouch liquid pectin

Steep 1 tablespoon of Ceylon tea in ½ cup of water for 5 minutes, then remove tea. Add the tea, sugar and pectin to your remaining 1 cup of simmering cider reduction and bring to a boil. Allow it to boil for 5 minutes stirring constantly. Pour into a heat safe container (this liquid is very hot, be careful!) and allow it to set up overnight in the fridge.

Pre-heat oven to 400°

2 cups flour
1/3 cup cold butter cut into small pieces
1/4 cup shorting
1/8 cup sugar
1 egg

Place flour, sugar, shortening (small chunks), and butter pieces into a food processor and pulse until the consistency of course meal. Add in the egg and pulse until combined. Wrap the dough in plastic wrap and chill it in fridge while making the filling.

6 eggs
2 egg yolks
1 cup brown sugar
½ cup Ceylon tea steeped
¼ cup sugar
½ cup reserved cider reduction
½ tsp vanilla extract
3 tbsp cornstarch
2-3 granny smith apples

Steep the tea as before then mix it together with the sugar, brown sugar and vanilla extract. Whisk together your cider reduction and cornstarch ensuring there are no lumps then combine with tea mixture. Add in slightly beaten eggs and egg yolks.

Take out your tart dough and roll it out between sheets of plastic wrap into a circle about 12½ inches in diameter. Pick up the dough leaving the top plastic wrap on the dough. Place the dough over your 11-inch tart pan and press the dough into the pan. The plastic wrap will keep the dough from breaking. Once pressed into the pan remove the plastic wrap and smooth out the edges removing any excess dough.

Place tart shell on a sheet pan and place in your preheated oven. Then pour your filling into tart shell. Be careful here the filling is very liquid and spills easily. Bake at 400° for 15 minutes then reduce heat to 350° F and bake for 20-30 minutes more or until center has very little movement and the color is golden brown.

Allow the tart to cool. Peel and slice the apples, then layer on the top of your tart. Microwave about a ½ cup of your cider jelly for a few seconds just until it is easily spreadable and evenly cover over the apples.

See more of Janet Sanchez’s articles here.

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