Rustic Apple-Pepper Tart

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
4

Apple pie with a kick. The pepper enhances the crust without being overpowering. The rustic shape makes this easy to prepare.

Ingredients

2 1⁄2 cups flour
2 tbsp. sugar
1 tsp. salt
2 tbsp. ground black pepper
8 tbsp. chilled butter, 1⁄4-in. dice
6 tbsp. chilled shortening
4-5 tbsp. iced water
4 Fuji apples, peeled, cored, cut into wedges
1⁄4 cup butter
1⁄4 cup sugar
 

Steps

1. In large bowl, combine flour, sugar, salt and pepper. Using pastry blender or two knives, cut in butter and shortening until mixture resembles crumbs. Drizzle in water just until dough holds together. Turn out onto lightly floured surface and knead briefly; divide into 4 disks, wrap in plastic and refrigerate at least 30 min. Roll out disks and reserve refrigerated.

2. In a skillet, sauté apples in butter and sugar until golden brown. Cool slightly.

3. To order, arrange apples in center of pastry, leaving a 3-in. border. Fold dough up and over apples, forming a rough edge.

4. Bake at 350° F until golden, about 10-15 min.
 

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources