Apple Polenta Tart
- Prep Time: 60
- Cook Time: 45
- Total Time: 1 hour 45 minutes
- Yield: 10-12
- Category: a little cumbersome; Baked; Baking; Desserts; Dish Type; Fruit; Main Ingredient; Meals and Courses; Sweet Pies
Description
A crispy polenta crust and a filling of spicy warm apples.
Ingredients
Ingredients: Filling
8 Granny Smith apples, peeled, cored
and cut in eighths
5 tsp (25 g) yellow sugar
finely chopped rosemary (or a rosemary sprig)
¼ tsp (1 ml) ground cinnamon
4 whole cloves
2 x 2 cm pieces lemon rind
a pinch of saffron
Ingredients: Pastry
250 g butter
120 g castor sugar
3 egg yolks
135 g polenta
270 g cake flour
pinch of salt
crème fraîche to serve
Instructions
Method
Preheat the oven to 180 °C. Grease a 24 cm springform baking tin.
Filling
Place the apples, sugar, rosemary, spices and lemon rind in a large saucepan and cook on medium to high heat until tender, about 5 minutes. Turn the apples so that they cook evenly. Set aside to cool and remove the lemon rind and cloves (and the rosemary sprig, if used).
Pastry
Cream the butter and sugar in an electric mixer until pale yellow and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the polenta, sift the flour and the salt over the mixture and beat until the dough comes together. Add water only if necessary. Place the dough in plastic wrap and refrigerate for 20 minutes.
To Assemble
Divide the dough into two-thirds and one-third. Roll out the bigger portion to 3–4 mm in thickness between two sheets of plastic wrap or on a lightly floured surface. Line a 24cm spring-form tin with the dough and place the apples snugly into the pastry shell. Roll out the remaining dough and cut hearts into the dough using a heart-shaped cookie cutter. Arrange them in circles starting from the outer edge, overlapping slightly and finishing in the centre.
Bake for about 45 minutes, until the pastry is golden brown. Serve with crème fraîche.
