“What’s that? Tea! No thank you! A little red wine, I think for me.”
“And for me,” said Thorin.
“And raspberry jam and apple-tart,” said Bifur.
“And mince-pies and cheese,” said Bofur.
“And pork pie and salad,” said Bombur.
“And more cakes – and ale – and coffee, if you don’t mind,” called the other dwarves through the door.
on a few eggs, there’s a good fellow!” Gandalf called after him, as the
hobbit stumped off to the pantries. “And just bring out the cold
chicken and pickles!”
~ The Hobbit by J.R. Tolkein
I had a couple favorites at Dessert Club Lit Night, and this was one of them. As you can see, it's a simple, straightforward tart recipe. Not too many ingredients. But when they're awesome, like butter, sugar, and apples, you don't need much else.
Poor Bilbo. Dwarves showing up and making demands. But you have to admit, they have good taste.
Raspberry Jam and Apple-Tart (print recipe)
1 1/4 cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
1/4 tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1/4 cup sugar
1/2 cup seedless raspberry jam
Whipped cream or vanilla ice cream, for serving
flour, 8 tbsp. butter, and salt in a food processor and pulse until
pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold
water and pulse until dough is moistened, about 3—4 pulses. Transfer
dough to a work surface and form into a flat disk; wrap in plastic wrap
and refrigerate for 1 hour. Unwrap dough and transfer to a lightly
floured work surface. Using a rolling pin, flatten dough into a 13″
circle and then transfer to a 11″ tart pan with a removable bottom; trim
edges; chill for 1 hour.
Heat oven to 375º. Working with one
apple half at a time, thinly slice into sections, keeping slices
together. Press sliced apple half gently to fan it out; repeat with
remaining apple halves. Place 1 fanned apple half on outer edge of the
tart dough, pointing inward; repeat with 7 more apple halves. Separate
remaining apple slices. Starting where the apple halves touch and
working your way in, layer apples to create a tight rose pattern. Fill
in any gaps with remaining apple. Sprinkle with sugar and then dot with
remaining butter. Bake until golden brown, 60—70 minutes.
heat apricot jam in a small saucepan until warmed and loose; pour
through a fine strainer into a small bowl and set aside. Transfer tart
to a wire rack; using a pastry brush, brush top of tart with jam. Let
cool completely before slicing and serving with whipped cream.
Recipe from Sara Moulton via Saveur.com, and Dessert Club member A.M.