Hello Everybody! The snow finally melted, and I am hoping it doesn’t come back until November. The sun is shining, the grass is getting green, buds are popping out all over the yard, and my allergies are in full swing. It’s a friendly reminder that although COVID-19 is ravaging throughout every Country, the World still spins. The fear of COVID-19 has united the entire World, and through the disaster many displays of human spirit have prevailed. COVID-19 is a uniting force that has affected everyone in one way or another. As a family we are so grateful to the heros on the front lines doing their best everyday. A very close family friend of ours, Susan, is an Emergency Room doctor. She battles COVID-19 every shift. To thank her for the hard work she is doing, I decided to make her and her family some spring tarts using what we had around the house.
Usually I don’t bake with apples until the fall, but we had so many apples at the house I wanted to use them up before they went bad. I love making pies for my family, but this time I changed things up. I made individual spring apple tarts. My favorite gluten free crust for pies and tarts can be found at Williams-Sonoma, just ask about their gluten free pie crust.
The tarts turned out great! Here is how I made them: while the dough was chilling in the freezer, I peeled and cut five apples (one per tart), tossed them in the juice of two fresh lemons, added a splash of maple syrup, 1/3 cup brown sugar, 1/3 cup white sugar, and a generous dash of cinnamon and nutmeg. I rolled out the dough and placed it into the individual tins. I then filled each tin with the apple mixture, leaving the excess liquid in the bowl. For the top crust, I rolled the dough thin, shaped my flowers, placed them on each tart, and gave them an egg wash. I baked them for 25 minutes in an oven that was 425 degrees fahrenheit. The only thing I would change is baking them for 18-20 minutes so they wouldn’t get as dark. Enjoy the pictures below. If you have further questions, as always, feel free to reach out. Stay safe and healthy.
Until next time,
Brynn
