Best Blomidon Inn Apple Tart Recipes

TASTY APPLE TART

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball. , On a floured surface, roll dough into a 13-in. circle. Place on an ungreased 12-in. pizza pan; turn edges under. Sprinkle crust with 2 tablespoons sugar. Beginning at the outside, arrange apples in a circular patter, overlapping each slice. Make a second circle facing the opposite direction. Continue alternating directions until crust is covered. , Brush apples with butter; sprinkle with remaining sugar. Bake at 400° for 40-50 minutes or until apples are tender and crust is golden. , Combine jam and water; brush over apples. Serve warm.

OLD FASHIONED APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

FRENCH APPLE TART

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

BLOMIDON INN APPLE TART

Steps:

• Crust:.
• In bowl, stir together flour, sugar and baking powder.
• With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
• Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
• Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
• Filling:
• In bowl, toss together apples, sherry and lemon juice.
• Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
• Sprinkle with reserved crumb mixture.
• Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
• Let stand on rack until warm; run knife around edge to loosen.
• Let cool completely before removing side of pan.
• Serve with whipped cream and toasted sliced almonds.