oracne very kindly praised my apple tart from the Nameless Crit Group's meeting last Saturday. Yay! I like it, too. Here's the recipe.
---------- Recipe via Meal-Master (tm) v8.06 Title: Black walnut and apple tart Categories: Desserts, Pies Yield: 10 Servings 1 9 inch pie crust 1/2 c Butter 2 Eggs, lightly beaten 1/2 c Chopped English walnuts 1/2 c Chopped black walnuts 1/4 ts Vanilla extract 2 tb Dark rum (optional) 2 Apples, large 1 tb Lemon juice 1/2 ts Cloves, ground 1/4 ts Cinnamon, ground 1/2 c Apricot preserves 1/2 c White sugar 2 tb White sugar Pre-heat oven to 350 F. Combine the walnuts and lightly toast. Peel and thinly slice the apples. Line a 9 inch tart shell with the pie crust and bake at 350 F until lightly brown. Cool to room temperature. Beat the butter and 1/2 cup sugar until light and fluffy. Add eggs, walnuts, vanilla, and rum. Set aside. Toss the sliced apples with the lemon juice, cloves, cinnamon, and remaining 2 tablespoons of the sugar. Spread the nut/butter/sugar mixture into the tart shell. Arrange the apple slices on top, in a single layer. (A decorative fan shape works well.) Bake at 350 F until the filling is bubbly and the edge of the crust is golden brown, 50 minutes or longer. When the tart is cool, melt the apricot preserves and brush them over the tart. -----
- Apples: use a good baking apple. I love Granny Smith, both for eating and baking, but it's up to you. Delicious is not a good baking apple. The original recipe calls for three apples, but I can never fit three into a 9 inch tart shell in one layer. I've been meaning to try a 10" shell, but haven't yet.
- Rum: I use it. I like it. Arrrrr.
- Cooking time: original recipe calls for 30 minutes of baking, but it always takes me at least double that before I'm positive the filling has cooked and the crust has browned properly. Yes, I'm sure my oven is running at the right temp.
- Fun Facts to Know and Tell: Sealing pastry with apricot preserves is a well-established technique in German/Austrian pastry-making, known as apricotieren.
- This recipe originally appeared in the Sunday magazine supplement of the Philadelphia Inquirer in 2001. That magazine has since bitten the dust, as print media continues to be nibbled to death by broadcast media and the net. I never read much of it but the recipes by food editor Rick Nichols, who still works for the Inky. Those recipes were good, though.
The interesting thing in this tart is not the apples—apple tarts are a dime a dozen—but the black walnuts, which are somewhat an unusual ingredient. They seem to be a relatively neglected item, even in American cooking, and they are native to our continent. Partly this may be because they are so hard to get at: the nut is surrounded by a thick green fruit, and the shell itself is painfully hard to crack open.
But partly it may be because their earthy, funky, woodsy flavor is genuinely hard to use properly. I tried the new Häagen-Dazs Black Walnut ice cream recently, and am distressed to report that it just doesn't work. The earthiness of the black walnut just doesn't meld well with the richness and sweetness of the ice cream base. It tastes harsh and chemical.
But in this recipe, brought out by the spices and apples, black walnut works very well.
反抗 == hankou == (noun) opposition,
resistance, insubordination, defiance, hostility, rebellion
|Left radical is one of the radical forms of 'hand'. Right radical is a character only found in Chinese, meaning 'high/straight'. Here it acts phonetically to express 'block'. Thus, this character originally meant 'to block with the hand'. Its meanings have become more generalized. Henshall suggests taking the right radical as a 'top' (upper element) and a 'desk' (lower element), and as a mnemonic: 'Hand thumped on desktop shows opposition.'|