High Hill Ranch Apple Tarts
September 30, 2020
As seasons transform into new life, I am hopeful for some much needed change of pace (full steam ahead towards the holidays). I am also grateful to see California’s smoke clearing from recent disastrous wildfires across the state. Justly assuming the holidays will look quite different this year, I am hopeful and excited to get in the traditions where I can.
For as long as I can remember, my family has traveled only a mere 45 minutes north each fall to gather apples, buy a (few) dozen donuts, and drink as much apple cider as physically possible. High Hill Ranch is a hub for all fall festivities. Art vendors, restaurants, home decor enthusiasts, and more, gather for a few months out of the year to celebrate the beginnings of the holiday season. High Hill Ranch was so deeply intertwined in my childhood, even my neighbor across the street sold customized jewelry each year in an outdoor booth.
Not only can you get a slice of pie, ride a pony, or fish for trout all among High Hill Ranch, you also can scavenge the orchards for the apples of your choice. Apple picking has become particularly enjoyable as I’ve grown out of adolescence. It always seemed like the least appealing bit of what Apple Hill had to offer, because who wouldn’t want a donut over a piece of fruit? Every nook and cranny of this fall tradition is special, but I have found great joy in picking out apples myself. Once you get home with your harvest, you are able to create something new with your produce. This makes the joy of it all last long after you’ve left the orchards.
This year, my sister and I have decided to whip up a simple and delicious apple tart. For the longest time, other desserts have taken precedence over this French classic, but we demanded from ourselves to feature baked apples simply and beautifully this year. As neither of us are huge fruit pie fans, I know I know, curse us! We have always preferred using fresh fruit in dessert because there is nothing that beats the flavor of a perfectly grown strawberry. That being said, we have branched out of our comfort zones. Insisting that we challenge these old ways of addressing holiday classics, we decided to switch up the classic American apple pie. With only a few ingredients and little fuss, I must say we are on the turn.
As the holiday season is ramping up, there is no doubting that things will look a bit different this year. Life has changed drastically since last September and we only hope to bring a little bit more joy to your home kitchen. We are hopeful that the holidays can lighten up what has been an extremely challenging and overwhelming year for many folks. This recipe is simple, heart warming, and perfect for the holiday season. If you are unable to pick apples yourself, the next best option would be supporting a local farmer at your farmers market. But even buying apples from the supermarket will create something just as special. Take care of yourselves.
For the Recipe you will need:
One pack of Du Four Classic Puff Pastry
4tbsp of demerara sugar (caster sugar works in a pinch)
1 egg
4 small/medium apples
6 tbsp of blackberry jam
Zest of 1 lemon
4 tbsp Apricot Jam
Optional: Van Leewen’s Vanilla Bean Ice Cream
To make the Apple Tarts :
Remove pastry from freezer and allow to thaw until malleable (about 10 minutes). Roll pastry out slightly and cut into 6, 4 inch squares. No need to be fussy at this stage, it will taste delicious.
Top Pastry with1 tbsp dotted in the middle of each square.
Lighty zest with lemon on each pastry square.
4. Fan out your apple slices and top each pastry square. Each square gets about 1/2 of an apple depending on the size of your fruit. There should be about a 1/2” border of pastry remaining on the edge.
5. Sprinkle each square with demerara sugar and top with four pads of butter (about a tbsp).
6. Bake for 20 minutes at 450 degrees F.
7. Grab a bowl and microwave 4 tbsp of apricot jam with 1 tbsp of water for 15 seconds to thin out.
8. Remove from the oven when golden brown and immediately brush with your jam water mixture. Top with whipped cream, creme fraiche, or our personal favorite - a scoop of Van Leewen’s Vanilla Bean Ice Cream.
