apple

An Apple Tart

Yesterday I was invited back to the Shire of Port Oasis to teach another hands-on cooking class at their September All Thing. This time, we made two tarts from Sabina Welserin’s Cookbook: 79 An Apple Tart and 98 If You Would Make A Pastry With Small Birds. Together, my Happy Kitchen Helpers™ and I made short paest crust and filling for four pies, which we ate with the rest of the shire at the end of the day.

I made two slight modifications to this recipe, neither of which are uncommon for this cookbook: I added ginger and cooked the apples and raisins in wine, both of which I will definitely do again.

 

79 An apple tart

Peel the apples cleanly and take out the cores, chop them small and fry them in fat, put raisins, sugar and cinnamon therein and let it bake.

 

An Apple Tart

Ingredients (For 2 pie fillings):

1 bag of Gala apples
4 handfuls raisins
Cinnamon
Ginger
Butter
White wine
Light brown sugar

Peel, core, and chop apples into thin slices. Butter your pan, then add in half of the apples, 2 handfuls of raisins, cinnamon, ginger, and white wine. Cook over medium heat, stirring occasionally, until apples soften. Set these apples aside in a mixing bowl, then make your second batch. Combine the two with light brown sugar to taste, then set aside to cool. Pour into prepared pie shells, add a top crust, and bake at 350*F. I baked mine for 10 minutes in a convection oven, then pulled them out to put an egg wash on the crust, then finished for another 5 minutes.

Advertisements

Rabbit and Apple Quiche Recipe

As published in BMDL’s newsletter, The Althing:

Rabbit and Apple Quiche
by Lady Astridr Vigaskegg

When I cooked this for my feast at White Hart XV, I used one whole rabbit that had been boiled in herbs, then deboned, to cover 12 quiches. I can tell you that there wasn’t much rabbit in each quiche, so however much you want to add to one pie is up to your discretion.

Pie crust
Rabbit meat, pre-cooked
1 apple
1 onion
2 Tbsp olive oil
White wine
Sugar
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Salt
Pepper

Preheat oven to 350*F. Prepare your pie crust. (Frozen, homemade.. however you choose!) Pull apart your rabbit meat and set it aside. Peel, core, and dice the apple and the onion. Use the oil to sautee the apple and onion, and add a dusting of sugar and a splash of white wine. Cook until apples and onions are soft, then add the rabbit meat. Add another small splash of wine and let cook for about 5 minutes, or just long enough to let the flavors start to mingle. Remove from heat and pour into the pie tin. Beat the eggs into the milk and cream, along with salt and pepper to taste, then pour into the pie tin. Bake for 30-35 min, until crust is golden brown and center of quiche is set. Let cool before serving.