Julie Hyzy is the author of Hail to the Chef and State of the Onion. Here she shares a perfect recipe for this time of year–Apple Tart. In her books, Mercel is a pastry chef at the White House, and Ollie, her protagonist, is the chef in charge of the kitchen. If you like knowing the inside scoop (pun intended!) about life in the executive mansion, this rollicking, fun series is for you!
If you’d like to win one of Julie’s books, send me an email at savetales@aol.com with your name and postal address. Put “Julie” in the Subject Line. On November 10, I’ll draw two names, and Julie will mail you an autographed copy of one of her two books.
Julie’s books have won both a Barry and an Anthony award. Visit her at www.JulieHyzy.com
Apple Tart
1 pie crust (Marcel makes it from scratch at the White House, but when I make this at home, I cheat and buy the rolled, refrigerated ones)
Roughly 2 pounds of tart, sweet apples; Granny Smith or McIntosh, generally about 5 or 6, depending on size
2 T. fresh lemon rind, grated
Juice of 1 lemon
3 T. sweet butter, cut into small pieces
1 t. cinnamon
1/2 C. clear apple jelly
Preheat the oven to 400 degrees F.
Place pie crust in a 10 inch pie or tart shell with a removable bottom.
Place apple slices in a bowl, add lemon juice, toss until the apple slices are coated (this will keep them from browning).
Place on a baking sheet in the preheated oven and bake for 15 minutes. Reduce the oven heat to 375 degrees F. Bake 25 minutes longer. Keep an eye on the tart for the last fifteen minutes of baking. If necessary, cover with foil to keep from browning too much.
Gently brush the top of the hot tart with the melted jelly.
Serve hot or cold, as preferred. 