Wednesday night before Thanksgiving, I came home delighted to begin cooking and baking in my new kitchen. I had come across some beautiful Honey Crisp apples at the store and decided to create an apple tart for our family celebration.
And by “create,” I mean no cookbook, no measuring implements, and no parchment paper.
Let’s just say the tart was better suited for someone who likes to sit in front a tv with pie plate and fork in hand–and a chisel. In spite of my best grain-free efforts, the delicious crust stuck to the bottom of the pan. It didn’t make it to the Thanksgiving gathering, but I won’t deny having a bite or two for breakfast that morning.
As a result, however, I had several apples “marinating” in the juice leftover so they’ve been in the fridge since Wednesday night. This morning, in addition to her Saturday morning banana chocolate chip pancakes, my daughter also had a bowl of the apples. I warmed them just long enough for them to soften without becoming mushy, and they were amazing!
So, perhaps the tart wasn’t meant to be, but my daughter now has a new favorite to accompany our weekend tradition of breakfast together.
Growing Grace Farm’s Saturday morning apples
Honey Crisp apples or another firm variety
1/2 c. orange juice
1/2 c. mulled apple cider OR add ginger, clove, cinnamon and/or apple pie spice to 1 c. orange juice
2 tbsp raw honey + 1 tbsp brown sugar OR 3 tbsp of either
Mix the ingredients for the marinade in a bowl. Whisk together.
Peel and core apples. Cut apples into thin flat slices (as if you were going to prepare a tart).
Add apples to the bowl and coat well with marinade.
May be kept in fridge up to a week, but I doubt they’ll make it that long.
Add mixture, including juice, to saute pan. Heat pan on highest temperature and cover with a lid. Continue to steam until the juice is reduced to a syrup and/or the apple texture is to you liking.