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Not Your Bubbe's Apple Cake - Try a Delish Apple Tart this Year!

Wednesday, September 1, 2021 24 Elul 5781

4:30 PM - 6:00 PMVirtual on Zoom

The apple is one of the most symbolic foods during the High Holy Days,  and likely most of us have a delish apple cake or tart recipe from your Bubbe.

We challenge you to try something different this year with an Almond Apple Tart. 

Join Joan in her kitchen (virtually) as she walks us step by step through her recipe while she demonstrates her beautiful ( removable bottom) tart pan.Joan promises the end result will be stunning and will be sure to impress and please even the most finicky Bubbe and everyone else!

Apple Tart with Almond Topping in a Gluten-Free Shell (recipe for alternative pie crust is included below)

3 large apples, preferably Braeburn or Fuji, peeled, cored, and cut in 1/2 inch dice (500 grams diced cored apples)

1 tablespoon freshly squeezed lemon juice or lime juice

1 tablespoon unsalted butter

1/4 cup turbinado sugar, also known as sugar in the raw (50 grams)

1 1/2 teaspoons vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup egg whites (60 grams)

2 tablespoons sugar, preferably organic white or brown sugar (30 grams)

1/2 cup slivered almonds (50 grams)

1 9-inch gluten-free dessert pastry (or other pastry of your choice), fully baked

Instructions:
1. Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.

2. Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.

3. Spread the cooled apples evenly over the pre-baked tart shell.

4. Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.

5. Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.

Click here to view the Apple Tart recipe and an alternative pie crust recipe (for peach pie, actually) was just added to the link above. The recipe is easy and not laborious. Baker and author of the recipe adds that " There is no blind baking nonsense".

FACILITATOR:  Joan Wallis, a B'nai member for over 30 years, is a wannabe pastry chef. She inherited her love of baking from her paternal Bubbe Lucy who was the consummate balabusta. Joan led a chocolate babka class in December prior to Chanukah and it was a hit!  

 

 

 

REGISTRATION

To attend this virtual event, please complete the registration form below. Upon registration, a Zoom link will be provided in your confirmation email.

B'NAI HAVURAH MEMBERS:
Please select the total number of people joining you for this class. PLEASE INCLUDE YOURSELF: If you are joining us alone, please select "1".

WELCOME, FRIENDS OF B'NAI HAVURAH!
 

Thank you for joining us. Your nominal fee of $5 per class/session helps us continue to provide quality programs in our community. If this is a hardship for you or if you'd like to learn about membership at B'nai Havurah, please contact Becky Epstein at exec@bnaihavurah.org or 303-388-4441.


Thank you for your support.

Please select the total number of people joining you. PLEASE INCLUDE YOURSELF: If you are joining us alone, please select "1".

 

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Thu, September 16 2021 10 Tishrei 5782