Sometimes what happens in my kitchen is a happy accident. These are the happiest accident I've had in a long time. I had pie crust dough, I wanted to make mini quiches out of them. So, I popped the dough into a muffin tin and threw it in the oven to pre-bake a bit. Sadly, I didn't put enough dough in each spot and I came out with what was more like a tart shell than something that could hold quiche. I covered them up, put them aside, and dreamt about what I'd do.
So I had little pie tart crusts, I had leftover maple glaze from my Maple Bacon Cheddar Scones. I had 1 or 2 apples still leftover in my stash. I also have a liquor cabinet full of delicacies. In my brain, I knew some combination of all these things, plus a few additions would probably turn out something pretty tasty.
Thus - the apple cognac tart was born.
Apple Cognac Tart with Maple Glaze
Makes: 1 dozen tarts
1 9-inch pie crust (homemade, pre-made, whatever you'd like)
1 large apple, peeled and diced
1/4 cup brown sugar
1 teaspoon cognac
3/4 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
Preheat your oven to 425 degrees and butter up a muffin tin sheet.
Roll out your pie crust. Using a cookie cutter or a juice glass, cut out small rounds and place each in tin. Prick the center of each with a fork. Put into the oven and bake until slightly golden, about 10 minutes. Take out of oven, set aside to cool in the muffin pan. Reduce oven temperature to 350 degrees.
While those cute little tart shells are cooling, make your filling. In a large bowl, combine diced apple, brown sugar and cognac. Stir to combine. Spoon into each tart shell (still in the muffin pan), making sure it's not overflowing.
Pop the tarts in the oven for about 12-15 minutes or until the tart crust looks golden brown and the apples have softened a bit. Take out of oven, allow to cool for 5 minutes in the pan, then pop each out with a small spoon and cool another 5 minutes on a wire baking rack.
While those tarts are baking, whip up the maple glaze. Whisk together powdered sugar, milk and maple syrup until combined. Brush glaze over each tart. Don't be shy here. You can use a heavy hand because the glaze will end up holding the apple mixture to the pie crust.
Feel free to eat up one of those babies right now, or allow to cool and pass them out to all your friends.
North Shore Bloggers Consortium Picks of the Weekend 2/25-2/27
Sorry for the smaller picks this week, it's been a little crazy busy, but these two are fabulous if you get the chance to go!
CSA Day at the Winter Farmers’ Market
141 Rollins Road, Rollinsford, NH
This is, of course, near and dear to my heart. Find out how to support your local farms and eat amazing local produce all spring and summer long!
Coming this Saturday, February 26th, to Rollinsford is CSA Day at the Winter Farmers’ Market at Wentworth Greenhouses. The Winter Farmers’ Market will feature the opportunity to learn more about CSAs in the Seacoast area and speak directly with CSA farmers, in addition to 40+ producers and vendors offering an array of local food. Community Supported Agriculture offers a terrific way for people to get a steady supply of local food directly from the producers.
Learn more about the participating farms at the Seacoast Eat Local website: www.seacoasteatlocal.org.
Wild Bites Wine Dinner
36 Main Street
Amesbury, MA 01913-2807
Join as Chef Tony and his wife Joan take you through four courses and dessert paired perfectly with various Italian wines. The evening is always filled with fun, laughter and of course amazing Italian food. The cost is $75 per person (wine included). Call for reservations: (978) 792-5051 http://www.wildbites.net for more info.
Check out what the rest of the North Shore Bloggers have to offer!
Check out what the rest of the North Shore Bloggers Consortium has to offer this weekend:
Check out Joey C’s Picks on Good Morning Gloucester here.
Media giant Seth gives up the best of Lynn at Lynn Happens.
The wonderful Jane Ward has some great ideas, over at Food and Fiction.
North Shore Kid: Weekend Picks
Choices from all over New England at The Two Palaverers.