Apple, Cranberry, Pecan spice Tart with creme fraiche...A holiday MUST!
Most of you know how busy I have been opening up my business, Nanette's Table. We have been so blessed with a very busy start and a full speed ahead pace. How could we ask for anything more? We have lunches from 11:30 to 2 pm and gourmet meals to go available on our website for dinners as well.
Private dining has been extremely popular for luncheons and fine dining in the evenings for those to indulge in our 7 course meal with wine pairings.
We customize menus for every table individually.
Here I find myself secretly sneaking outside to sniff the beautiful fresh, crisp air of FALL......my favorite season of the year. I relish in the eye candy of the ever changing leaves, and the hint of chill that begs you to put on your favorite sweater and scarf to go to out to the farmers market and collect your favorite apples, pumpkins for carving or sneak a bite of your favorite apple cider donut or to sip on hot cider.
I do believe that while I warm my body with my favorite sweater, I also crave to warm my stomach with a seasonal dish that finishes this fall meritage of warmth, tastes and beauty, only Fall on the East Coast can do this for me.
SO, I find myself off to the Orchard...........................................................................................
I treasured my whole childhood trecking across the street with my fellow heathens in the neighborhood. Yes, we were little 12 year old criminals on the prowl to cross over West Chester Pike and dare to sneak into Nussex Farms Orchard. Nussex was the orchard across the street that grew amazing apples of all kinds and made pies for every holiday that we all brought home to enjoy for our family dinners.
We had FULL intent of bringing home an apple after our trespass into the Orchard. We all competed on getting the best apple off the best tree closest to the road so we could bolt as fast as our little legs could take us back to our little "hood" of Hallowell Lane.
Once in a while...we ran into "The Orchard Murderer of all bad stealing children" ( in our thoughts of course)...he was a Tall, gangley, mean frowning old man that waved his arms in the air and screeched at us every time he saw us in the orchard,,,,, " This is private property,, you are trespassing bad children...get out of hereEEEEEEEEEEEEEE!!!!)" AHHHHHHHHHHHH..............................................We RANNNNNNN like the wind!
Hallowell was the hugest hill anyone could climb in our eyes, Mt. Everest for sure!. We would be breathless trying to run up this amazing climb to our safety! Once we arrived after catching our breath, we chomped on our apples to their very core. Every bite and juicy drizzle down our chin...laughing, practically crying after every story, and grueling detail of the ORCHARD MURDERER and how we so cleverly ESCAPED our near Orchard nightmare of our Fall tradition Year after Year!
Was Hallowell about Halloween?????????
All in the day of our little neighborhood that holds so many delightful memories, and many "boo-boos".....
Thank you for indulging me in my Hallowellleeen story! LOL:)) Thanks for your sense of humor. and Happy Fall Halloween and Thanksgiving!
Now , onto the amazing tart that will delight you and your family this holiday season!
Serves: 6 to 8
Ingredients:
5 Granny Smith apples, peeled and sliced thin
1/2 cup of Crasins, ( dried cranberries)
1/2 cup of whole pecan halves
2T. cognac
1 cup of brown sugar
1/2 cup sugar
2 T. orange zest
1/2 cup of orange juice from fresh orange zested
1 t. cinnamon
1/4 t. nutmeg
1/2 t. finely ground and grated fresh rosemary.
dash of salt
In large mixing bowl, combine sliced apples, and all other ingredients, except cognac, and mix well. Heat in sauce pan to bring all flavors together for 2 minutes. Add cognac and cook to simmer on medium heat to burn off cognac until reduced to a syrup like juice with fruit....about 5 minutes.
Creme mixture:
1T. flour
2T. butter
1 8 oz. container mascarpone cheese
1/2 cup of heavy cream ......if you need more to get a better medium thickness..add more 1 T. at a time).
1 t. vanilla extract
1 t. orange zest plus 1 T. juice squeezed from orange
1/4 cup of favorite jam or jelly....I prefer orange marmalade or fig jam or, pomegranate.
In a small sauce pan, melt butter, add in flour and whisk into a small paste, add in orange juice and zest and follow with vanilla extract, jam of choice, and heavy cream. Mix well for 2 minutes on medium heat. When all combined, take off the stove and add in mascarpone cheese and mix well.
Set in refrigerator to cool and set for 1 to 2 hours.until thickened and cooled.
Combine:
Combine all creme and fruit mixture together and fill into pie shell.
Lap over all excess pie shell on top of pie for a 2 to 3 inch over hang on top. Brush with 1 whisked egg mixture for gloss on pastry.
Bake at 375 for 30 to 40 minutes..........serve with vanilla bean ice cream or fresh whipped Creme!
ENJOY!
Happy Hallowelleen.....and Happy Thanksgiving!
BOOOOOOOOOOOOOO!
Comments