Wild Moon Cottage is a small working homestead in the pristine Ozark Mountains. We have dairy goats, poultry, organic herb and vegetable gardens, a start of a tiny fruit orchard, several black walnut trees, wild berries and fields of wildcrafting goodness. We raise our own milk, our own eggs, much of our own medicine and food. I do laundry by hand, make my own vinegar, candles, soap, bread, cheese ........ For a living I am an artist and herbalist. My goal for myself and our homestead is to be as self sufficient and self sustaining as possible.

Wednesday, November 26, 2008

Rustic Fruit Tart & Prepared Apples

This is my version of a medieval recipe I found years ago. I've always called it Rustic Fruit Pie but it's actually a fruit tart


I prepare and freeze several batches of apples each fall to use in tarts and things.

Prepared Apples

Honey water - about 4 tablespoon honey dissolved in a few cups water.

Peel, core and slice apples (I make them in 4 cup batches). Soak sliced apples in a bowl of honey water, enough to cover apples for about 5 minutes. I soak a 4 cup batch while preparing the next 4 cups of apples. Drain (honey water can be reused several times) and add to freezer bags. Add cinnamon and sugar to taste, I use 1 Tablespoon cinnamon and 3 tablespoons sugar. Get all the air out and seal tight. Lay each bag on the counter and spread the apples out in a single flat layer, stack and freeze.

I don't use lemon juice but if you do that's fine. lemon juice keeps the fruit from browning, I find the honey water helps that and with the cinnamon they're brown anyway :)

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Rustic Fruit Tart

4 c prepared apples, thawed
2 pies worth of pie crust dough
1 Tablespoon butter, cut in pieces

extra flour for rolling


You can set he apples to drain, sometimes I do, sometimes I don't. If using a cookies sheet you should drain the apples.


Prepare your dough and roll out in a large rough circle. You want it somewhat thick but even. I use an extra large pie pan now but I used to just make it on a cookie sheet. Either way, butter the bottom and a little more of the pan, place the dough on. Carefully fill with the prepared apples leaving at least a good inch of dough all the way around. If you like a sweeter pie you can sprinkle on another tablespoon of sugar now. Dot with pieces of butter. Fold edges over and pinch closed. Bake 375 for around 35 minutes or until apples bubble and crust is golden brown. Let sit 5 to 10 minutes.


Or bake ahead of time for 25 to 30 minutes and store in the fridge for a days or two. When ready, bake another 10 to 15 minutes. Let sit 5 to 10 minutes.


You can use about any fruit or berry and you can easily add raisin or nuts to the fruit.


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2 comments:

fly tie said...

yummy! crusty, fruity desserts are my favorite.

oldcrow61 said...

Looks sooooo yummy.