Whole Grain Bread, French Apple Tart and Fresh Ravioli today!
This is one of my favorite whole grain breads, Miller's Loaf @ 100 'sourdough hydration' for the added wholegrains. I added the 'harvest grains blend' from KAF, I often order this mix when they have free shipping...it's very convenient and always very fresh. The Miller's Loaf with whole grains is a recipe from the Northwest Sourdough breadsite. Since I was baking today I decided it would be a good opportunity to make a French Apple Tart by Sarah Moulten, it is featured this month in Saveur Magazine's 100 Chefs edition.
I also made fresh ravioli for Mike's carb's boost, before his bike race tomorrow. I have been enjoying making fresh pasta with the new electric pasta roller attachment's for my KA mixer. I love this set and glad I went electric attachments, rolls very thin pasta with ease.
Recipe calls for: Small disk of pasty for an 11 inch tart pan. The dough is rolled very thin. Less fattening!
Tender and moist apples, with a lovely very thin buttery crust and not overly sweet, the taste of fresh apple is delicious!
1. 1 1/4 cups flour, plus more for dusting
2. tbsp. unsalted butterk cubed and chilled
3. 1/4 tsp. kosher salt
4. 7 Golden Delicious apples, peeled, cored, and halved - I used a combination of apples I had in my crisper.
5. 1/4 cup of sugar - I used bakers sugar with 1 tsp. instant clear jel powder
6. 1/2 cup apricot jam
Whipped cream or vanilla ice cream, for serving... the whipped cream was very nice with this tart
1 - Combine flour, 8 tbsp. butter and slt in a food processor and pulse until pea-size crmbles form about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3-4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin. flatten dough into a 13" circle and then transfer to a 11"tart pan with a removable botto; trim edge; chill for 1 hour.
2. Heat oven to 375F. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on out edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar (combined with gel or sometimes I use tapicoa flour - if used) and then dot with remaining butter. Bake until golden brown, 60-70 minutes.
3. Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a bowl and reserve. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before sicing and serving with whipped cream.
I set my tart onto a pizza sheet, while baking, or you could use a cookie sheet, to save any mess that might happen.