One of the things that I love about summer is the abundance of fresh fruit and vegetables. Local farmers’ markets are regularly held throughout the city allowing local farmers and producers to sell their organic and unique products. I try to support the local farmers by going to the markets at least once a week to sample their daily offerings.
For someone who lives in a climate that has 4 distinct seasons, it is a real treat to taste the ripe berries of summer. It is a great summer outing to take the family to a pick your own farm, teaching young children about how food is grown and letting them taste it fresh from the vine. It is also fun to visit a local cheese maker or vineyard to taste the fruits of their labour. We are so lucky that Ontario is rich with amazing food producers and hosts world-class wine regions. I dedicate this post to Ontario’s local farmers, vineyards and food producers.
I came across the Earth to Table cookbook at my local bookstore last winter. It inspired me to want to feature more recipes made with local foods.This recipe for apple tarts is quite simple, yet it creates wonderful french style pastries that are both delicate and delicious.
Makes 8 Servings
1 package frozen all-butter puff pastry
½ cup Frangipane, made with almonds
3 large Granny Smith or Golden Delicious apples, thinly sliced
½ cup granulated sugar
1 tsp. ground cinnamon
3 tbsp. unsalted butter
Preheat oven to 375 degrees F.
Using a 4-inch round cookie cutter, cut puff pastry into 8 circles. Place circles on a rimmed baking sheet lined with parchment paper. Using a 3-inch round cookie cutter, score another circle inside each. (Just score the circle-do not cut through the dough.)
Spread 1 tbsp. frangipane in the middle of each circle, filling the score mark. Arrange apple slices on top of frangipane, making circular layers until apples are about 1 ½ inches high.
In a small bowl, combine sugar and cinnamon. Dot the top of each tart with butter and sprinkle with cinnamon-sugar. Bake until crispy and golden brown, about 20 minutes.
Makes 1 ½ cups
1 cup unsalted butter, softened
½ cup ground hazelnuts, almonds or other flavourful nut
¼ cup icing sugar
¼ cup all-purpose flour
Using an electric mixer, mix butter, hazelnuts, icing sugar, flour and eggs until smooth.
(Frangipane can be made ahead. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.)
Recipes from Earth to Table by Jeff Crump and Bettina Schormann