Recipes from Home: Apple Tart

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
1 tart

Kevin O’Connor, chef de cuisine (Bon Appétit Management Co.), San Jose, Calif., says: “This recipe was birthed out of necessity for my father to use all the apples from the tree at his house. Every winter our tiny tree would have dozens of apples.

One year my dad made an apple tart, which we thought would be just another mediocre apple dessert. However, at first taste we knew this was a hit. Our family now has this dessert at every winter holiday.”  

Ingredients

Tart pastry:
2 cups all-purpose flour
1⁄2 tsp. salt
1 tbsp. sugar
12 tbsp. unsalted butter, diced
1⁄2 cup ice water

Apples:
5 Granny Smith apples
1⁄2 cup sugar
4 tbsp. cold unsalted butter, diced
2 tbsp. Calvados rum (or other flavored alcohol if desired)
6 oz. apricot jam or jelly

Steps

1. For pastry: Place flour, salt and sugar in food processor with steel blade. Pulse to combine, then add butter and pulse until small bits the size of peas.

2. Add ice water with food processor running, until dough starts to come together. Wrap in plastic wrap and chill for 2 hours or overnight.

3. For apples: Roll dough on piece of parchment paper. Dough should measure approximately 10-by-14-inches. Transfer to 12-by-16-inch jelly roll pan.

4. Peel, core and cut apples about 1/8-inch thick, then cut in half. Place apples in diagonal rows across middle of tart and on either side of middle row until tart is covered.

5. Sprinkle with ½ cup of sugar and dot with butter. Bake at 400°F about 45 to 60 minutes, until tart edges and apples have slightly browned. Be sure to turn tart about halfway through cooking time.

6. While tart is cooking, mix Calvados and jam until combined. Keep mixture warm on low, and then glaze tart about 5 minutes after tart comes out of oven. 

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources