Many years ago, my aunt gave me a recipe for a fresh fruit tart that I have been making ever since, using a variety of seasonal fruits. My apple tart is always a hit during the fall and winter months here in San Diego. (Yes, we do have seasons.)
The apples looked and tasted delicious at our neighborhood market last Friday, so I began planning an updated version of an apple tart. The navel oranges on our tree have just ripened, so I wanted to incorporate them as well.
This was our dessert last Sunday night at a family supper. Five of us had gathered to celebrate my husband’s first steps towards recovery from his recent heart attack. Life feels very sweet these days…
Note: You will need a 9-inch tart pan with a removable bottom.
- 1 cup organic whole wheat flour
- pinch of kosher salt
- 2 tablespoons organic cane sugar
- 1 stick unsalted butter, room temperature
- 1 tablespoon white vinegar
1. In a medium-sized bowl, mix together the flour, salt and sugar.
2. Using a fork, work in the butter. Add the vinegar. Mix until you have a ball of dough.
3. Using your hands, press crust into tart pan and set aside.
4. Preheat the oven to 350 degrees while you assemble the filling.
- 3/4 cup organic cane sugar
- 2 tablespoons organic whole wheat flour
- 6 organic Granny Smith apples, peeled, cored and sliced
- 1 teaspoon navel orange zest
- 1/4 cup freshly squeezed navel orange juice
- 2 tablespoons crystallized ginger, chopped
- 2 tablespoons orange marmalade
- 1 tablespoon Grand Marnier (optional)
1. Place the sliced apples in a large bowl. Add the orange zest and juice. Mix well.
2. Add the flour, sugar and ginger. Mix well to coat fruit.
3. Arrange the apples inside the crust. You will have two generous layers of fruit.
4. Heat the marmalade slightly in a microwave. Add the Grand Marnier and combine. Using a pastry brush, gently glaze the tops of the fruit.
5. Place the tart pan on a sided sheet pan to catch spilled juices.
6. Bake for 1 hour. Allow the tart to completely cool before removing the side of the pan.