Harvest Tart
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Harvest Tart
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Recipe from Kate Hill, of Kitchen at Camont.
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Ingredients
For the dough
- 2 3/4 cups (400g) flour
- 1 tablespoon sugar
- pinch of salt
- 9 ounces (250g) unsalted butter chilled
- 2 large eggs (total)
- 3 tablespoons water
For the filling
- 2 1/4 pounds (1kg) apples peeled and cored
- 12 figs halved
- 1 small bunch (2 to 4 ounces 60-120 grams) fresh grapes, stemmed
- 1/3 cup (65g) sugar plus additional sugar for sprinkling
- a big handful of whole walnuts
- 1 1/2 tablespoons Armagnac (or brandy or 1 teaspoon vanilla extract)
- 1 cup (250g) Creme Fraiche
- 1 large egg
Instructions
- To make the dough, in a large mixing bowl, stir together the flour, sugar, and salt. Cut the butter into cubes and mix together with your hands or using a pastry blender until it’s in small pieces no larger than the size of corn kernels.
- Add one egg and the water, and mix until the dough holds together. Roll the dough out on a lightly floured surface until it’s about 18-inches (45 cm) round. Brush off any excess flour and fit into a 9- or 10-inch high-sided round baking dish or cake pan; the edges will overhang the sides quite a bit. (If using a springform pan, double wrap the outsides with foil to avoid leaks.)
- Beat the remaining egg in a small bowl with a fork, then brush the insides of the dough with the egg.
- Prepare the filling by slicing the apples into eighths. Mix them together with the figs, grapes, 1/3 cup (65 g) sugar, and Armagnac, then transfer the filling into the tart dough. Strew the walnuts over the top of the fruit.
- In a small bowl, mix together the crème fraîche with the egg and pour it over the fruit and nuts. Lift the edges of the dough and cover the fruit, then sprinkle a good amount additional sugar over the top of the dough. (When making tarts like this, I brush the dough with melted butter to help it stick.)
- Put the tart on a baking sheet and bake in a 425Fº (218ºC) oven for 55 minutes to 1 hour, until the top of the dough is browned and the fruit is cooked through, which you can verify by poking the center with a paring knife; when done, it should meet no resistance. (Note: During baking, the walnuts may darken, as shown. This is a rustic touch and typical. If you are concerned, you can drape the tart with foil if they become too dark for your taste.)
- Remove the tart from the oven and let cool down a bit before serving.
Notes
- Serving: It might be hard to get a clean slice from this juicy tart, so feel free to serve slabs into bowls. Kate serves the tart with sweetened crème fraîche fortified with a shot of Armagnac or brandy. Vanilla Ice Cream or regular whipped cream are other possible accompaniments.
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