Saskatchewan Menu of the Week -- 22 December 2005
Brunch – Ricotta pie with rhubarb salsa
Dinner – Pork and Fruit Stew with biscuits. Apple Tarte.
This is skinnier and therefore less filling than an apple pie, but no less tasty. I make it in a tarte pan, which has short fluted sides (as opposed to a deep pie dish). Serve it with whipped cream, if you like. In late summer, when apples are abundant, I make this with Saskatchewan apples instead of Granny Smiths.
1.5 cups applesauce (made with Saskatchewan apples)
2 big granny smith apples
a single pie crust
cinnamon, sugar to taste
3T jelly (I used local gooseberry jelly)
Heat the applesauce in a saucepan. Spice it up with cinnamon to your taste and add a few tablespoons of sugar to make it less tart. Roll the pastry and place it in the tarte pan, crimping the edges around the rim. Spoon in the applesauce in a smooth layer.
Peel and core the granny smith apples, and slice them thinly. Lay the apple slices on top of the applesauce, forming a circle of closely overlapping apple slices. Repeat with an inner circle of apple to cover the pie. Melt the jelly until it is liquefied and brush it onto the sliced apples. (Sometimes I add a thimble of liquor such as brandy to the jelly, but I did not this time because there was a child coming for dinner.) As a final touch, I brushed the crust with milk and sprinked it with sugar.
Bake the tarte in 375 degrees until the crust is brown and the apples are soft, about 30-35 minutes.