– Stephen King
At last Autumn has finally set in. My favorite time of year.
I’ve probably done the most baking in the last couple of days than I have all year. It’s been glorious.
I love the taste of pumpkin and cinnamon. Those orange and gold sunsets that take your breath away. The smell of fireplaces burning at night. The sound of leaves rattling along the sidewalk. My favorite knit sweater…these are just a few of my favorite things. Oh, yes and Halloween!
To get into the spirit of things, I’m preparing a warm apple tart with sweet notes of maple today. So if you’re feeling the winter blues already setting in because summer came and went all too quickly, this will surely lift you from those early doldrums.
You won’t be able to resist smiling while the aroma of baked apples and spice warms the air.
Maple Apple Tart
For Tart Shell you will need:
2 cups AP flour
1 cup sugar
1/4 cup confestioner’s sugar
5 tablespoons butter
Pinch of salt
For Maple Apple Filling:
Approximately 5 small apples – peeled, cored and cubed
1/4 cup brown sugar, plus 1 tablespoon
1 teaspoon cinnamon
3 tablespoons maple syrup, divided
1 teaspoon vanilla
1 cup sour cream
2 egg yolks
Combine all ingredients for the tart shell. Wrap in plastic or place in a air tight baggie. Refrigerate and rest of at least 2 hours.
On floured parchment, roll out the dough and line within a tart pan. Trim the edges and then place in the freezer for about 30 minutes.
Preheat the oven to 350 degrees F. Blind bake the tart shell for about 10 minutes.
In the meantime, mix apples, 1/4 cup brown sugar, cinnamon and 2 tablespoons maple syrup. Sprinkle the crust with 1 tablespoon of brown sugar and place the apples over it. Bake in the oven for about 30 minutes.
In a bowl, beat sour cream, egg yolks, 1 tablespoon maple syrup and vanilla. Pour the mixture over the apples and bake for an additional 15 minutes or until the filling has set.
**(First image courtesy Pinterest; All others taken by me.)