An Apple Tart Fit for The Shire, and a Book Release Date!

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Remember all those apples we picked this summer? Well, aside from making cider with my grandparents, the thing I could think of best to do with those was to make a delicious apple tart. I just love the idea of tarts-don’t you? I tend to make more pies than tarts, so when I do make a tart it seems like a special occasion.

Pies are a big thing in my family too-especially for Thanksgiving!

And considering that Mom and I were working on getting our Halfling cookbook recipes ready, I jumped at the chance to make one.

And when I did, I remember my brother Timothy was home for the day, and it was wonderful having one of my favorite guinea pigs around.

One is already devoured!
Actually, I made two-and one is already devoured!

My family are Hobbits. I am convinced of this fact, for though we are not short, nor are our feet overly hairy, but these can be looked over, for one of our very favorite things is eating. We get together to eat on any occasion we can. And it makes sense, because we have so many wonderful cooks and bakers!

Grandpa makes the best ribs-always a highlight of our annual family camping trip!

And since Mum gave a scone sneak-peek of our book, I thought I might give you a sneak peek too. . . and the book name!

5.0 from 1 reviews
Shire Apple Tart
Recipe type: Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8 humans, or 2 halflings.
There's nothing much more celebrated than fresh delicious apples, right off the tree, and Halflings, of course, know this. From Apple Scones to Apple Butter, they take full advantage of every picking of apples. This Apple Tart recipe could be their favorite: a delicate flaky crust, filled with a delicious mixture of sweet and tart apple slices, dotted liberally with pats of butter and honey, and sprinkled with cinnamon and sugar. It's perfect right off the fire for Second Breakfast with a slice (or a block) of sharp cheddar cheese, or left to cool, and enjoyed with hot custard for afternoon tea.
  • The Crust
  • 1½ cups all-purpose flour
  • 1½ teaspoons sugar
  • ¼ teaspoons salt
  • 1 stick and 2 tablespoons cold unsalted butter, cut into small pieces
  • ⅓ cup ice water
  • A small bowl of milk, a pastry brush, and ¼-1/2 cup of sugar.
  • The Filling
  • 4 tart apples
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into small pieces
  1. Combine flour, sugar, salt, and butter in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.
  2. Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices. In a small bowl combine sugar and cinnamon. Set aside.
  3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
  4. Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

And now, are you wondering what date we’re releasing our book? I’ll tell you, because we’re really excited about this and hurrying to make sure it’s ready, since the release date is next week!

We are releasing Recipes from a Halfling’s Pantry (lots of these) on February 11th. So watch for it right here and on!

If you know of anyone who might like this recipe, or the cookbook, please share! The more people who know, the better. Thanks dears!

Edit: You can now get your own copy of the book right here!

A sneak peek of another tart in the book--stay 'tooned!
A sneak peek of another tart in the book–stay ‘tooned!

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