Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

In central Delaware (Dover) there is a family run orchard that grows a wonderful variety of restaurant quality fruit - apples, pears, plums, peaches, cherries, etc. At the end of October they pick an heirloom apple, the Arksansas Black. Possibly dating back to the 1840s, it was widely grown in Arkansas and Missouri, but has recently been found in various other locales. Being a former New Yorker, and often picking apples in the various Hudson Valley orchards, I thought I had seen most varietals. This one was a surprise to say the least. It is a hard firm apple with waxy skin, slightly sweet and quite tart, but more complex than Granny Smith and Greening. Better for cooking than eating, but it's character mellows a bit during storage. I've eaten the last of my ABs in February and they were fine.

So this is an American take on an old French country classic - the rustic, free form, apple tart.

Simple recipe - make a short butter crust with 6 oz butter and 2.5 cups of AP flour, core, peel and thin slice 4 Arkansas Black apples, combine apples with zest of one lemon and 1 tb lemon juice and 4 oz sugar. Preheat oven to 400°F. Roll dough to 16"-17" diameter, place apple slices in center, leaving a 2" border of dough, fold the dough, pleating it, to encase the edges of the apples, brush the top of the crust with beaten egg white and sprinkle with turbinado sugar, and bake for 55 minutes. I added raisins that were soaked in rum to add a little interest. I brushed the apples with some melted and strained apricot preserves.

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JimG1 Loc: Waxahachie, TX

Looks delicious! My mouth is watering.

JustJill Loc: Iowa

Great photos of a delicious new dessert. Good to hear you found a new to you apple.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks! It's my new "go to" apple for baking, cooking into mostardas and gastriques, and maybe preserving. It was still firm after an hour in a 400° oven!

UTMike Loc: South Jordan, UT

Excellent set, Gene.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

nimbushopper Loc: Tampa, FL

Papa j Loc: Cary NC

Very nice Gene I miss apple picking in New York it was always a yearly outing. North Carolina is short on variety. Last weekend I found Courtland apples at Wegmans my wife made a very good apple pie. Great photos and a wonderful looking desert

Joe

Paul B. Loc: North Carolina

Looks very tasty. I will have to try this.

foodie65

Nice photos Gene.
And I waste my time eating raw apples!!!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Great images with a great recipe!! Gonna' be givin' this a try!! Things made with Apples (I'd prolly add a bit.0.Cinnamon!)...Yiiissssss!!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Thanks!

I like cinnamon too, but I made a classic rustic French style apple tart - so no cinnamon. Lemon zest and a little lemon juice, and a few drops of Calvados (which I was out of) are the only flavorings besides the apples, and sugar. The crust is just flour, butter sugar and a pinch of salt. I macerate the apples in the sugar and salt to get the juices flowing, then pre-cook the apples slightly in a microwave to get the pectin to start to thicken things a bit. I strain out the liquid and just set up the apples in the tart dough. The ingredients (and flavor profile) are the same for the more formal Tarte Normande, though I think Golden Delicious are the apples of choice for that.