Maureen's apple tart recipe

Maureen's apple tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

My mother, Maureen, makes a stack of apple tarts every September and gives them away to friends and family. They've so many apples on their tree so this is a great way to use them up. The tart also freezes well.

Washington, United States

11 people made this

IngredientsServes: 6

  • For the pastry
  • 340g plain flour
  • pinch of salt
  • 150g butter, diced
  • 60g caster (or icing) sugar
  • For the apple filling
  • 4 or 5 cooking apples, peeled cored and sliced
  • 100g caster sugar
  • To glaze
  • 1 egg, beaten (for glazing)
  • caster sugar

MethodPrep:25min ›Cook:40min ›Extra time:30min chilling › Ready in:1hr35min

  1. Lightly grease an 8inch (20cm) flan tin or pastry dish.
  2. Sift the flour and salt into a large mixing bowl. Add the diced butter and use your fingers to rub the butter pieces into the flour. Keep doing this until they look like sand particles. Sprinkle over the sugar and mix in.
  3. Add 3 tablespoons of cold water and mix again. Add a few drops more water if the dough doesn't come together. With your hands, form it into a dough, handling as little as possible. Wrap the dough in clingfilm and chill for half an hour before rolling out.
  4. Preheat oven to 180 degrees C (gas mark 4).
  5. Slice pastry dough in half, roll out into 2 circles, lining the tin with one. Place apple slices in the pastry base. Sprinkle over sugar, then top the tart with the other. Trim edges of pastry with a sharp knife and crimp to seal. Brush with a little egg and sprinkle with caster sugar (optional). Cut a X in the top to let out some steam while baking.
  6. Bake for 35 to 40 minutes or until golden brown.

To serve:

Serve with a big dollop of whipped cream.

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Tart De Brymlent (a Medieval Lenten Tart) Recipe

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Fresh Spencers in Mrs. Cheney’s Nobby Apple Cake

Spencer apples on this tree at The Big Apple in Wrentham, Massachusetts, were good sized but had not yet developed their full color when this photograph was taken in early September. (Bar Lois Weeks) Spencer apple (Bar Lois Weeks)

ONE OF THE NEWER and less heralded of the offspring of McIntosh is Spencer. Spencer is a cross of McIntosh and Golden Delicious, and it combines the Mac’s tartness, juiciness, and green skin with a rich overlay of red, with the conical shape and some of the sweetness of Golden Delicious. Spencer is crisp and juicy, with greenish-white flesh. Its sweet-tart flavor is excellent for fresh eating, and it is good for pie and sauce as well.

Perhaps Spencer is not better known because it does not store as well as some varieties. The flavor of some apples improves in storage others are best eaten fresh. Spencer is an example of the latter. It will be good now through Thanksgiving, but does not retain its characteristic flavor over the winter.

Developed in 1926 at the British Columbia Experimental Station, Spencer was released commercially in 1959.

We used Spencers in this famous apple recipe from Maureen Cheney of Cheney Orchards in Brimfield, Massachusetts. The recipe won first prize in a National Apple Growers Association (now USApple) contest in the 1950s. The flavor and texture are outstanding.

After 90 years, Cheney Orchards closed in 2001, but Maureen’s son, David L. Cheney, has now reopened part of the orchard, working with the Grafton, Massachusetts-based Community Harvest Project. Under the program, volunteers plant and harvest apples to donate to the Worcester County Food Bank.

With a few minor modifications, here is Mrs. Cheney’s award-winning recipe.

Mrs. Cheney’s Nobby Apple Cake

1 c sugar (raw cane sugar, if possible)

½ c white whole wheat flour

1/4 c chopped walnuts or pecans

3 medium-sized Spencer or other New England apples (about 3 cups)

Preheat oven to 350°F. Grease 8࡮ baking pan.

Cut apples into 1/2-inch chunks.

In large mixing bowl, cream butter and sugar, then beat in egg.

Sift together dry ingredients, and add to egg mixture with apples, nuts, and vanilla.

Looking for a good place to go apple-picking this weekend? Click here for a list of the region’s best orchards.


Vicotira murray

do you have the recipe from years ago for the apple pie baked in a brown paper bag? Mrs. Cheney’s


I do not have that recipe, but it sounds intriguing! We’ll try to track it down.

Our nonprofit promotes the New England apple industry through educational events and projects. Our website presents the wide variety of New England apples, their nutritional value, and how they are grown and prepared. We support organizations with related agricultural goals.

Maureen's apple tart recipe - Recipes

1 cup of black (Puttu) rice flour
if you cant get the flour buy the black or purple rice and grind a cupful
1 tin of coconut cream (400 ml)
1/2 teaspoon salt
1 teaspoon almond essence
2 dessertspoons of butter
1.5 cup caster sugar

Mix together the flour, sugar, salt to the coconut cream in the microwave safe dish in which you intend to cook the dhol dhol.
Mix well by hand till smooth and darkly glossy.
Microwave on medium for 8 minutes. Remove from microwave and stir well. Repeat. The mixture will have begun thickening at the edges, mix in, and ensure that it is smooth.
Add the butter and mix in well, this will be a little difficult, but perservere.
Microwave on medium for 8 minutes. Remove and mix well.
Microowave on medium for 4 minutes. Remov and mix well, it will be a jelly like mass. Beat smooth. Add almond essence and mix in quickly.
Spread halwa onto the greased tray, you will need to smoothen it out into an even layer.
Toss slivered almonds over the top and cut into squares.
Dont worry if the butter is oozing out of the dhol dhol, just tilt the plate a bit, and pour out the excess.

Store in a closed container on baking paper, or brown paper in the fridge.
Make it a week or so before Christmas.

in case you are worried about all the repeats above, the total time taken for microwaving is 8+8+8+4 minutes.

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Pour the (un-chopped) pecans into an even layer in a small, dry (no need to add oil or anything) skillet over medium-heat and stir them around a bit until they are fragrant and toasted to your liking.

Watch the pecans carefully they can go from perfectly cooked to burnt in an instant! I like to remove them as soon as they begin to smell fragrant.


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The Many Accompaniments for Tourtière

Tourtière is something Jenn and I have made a tradition to serve along side Christmas dinner, as opposed to brunch. The reason has to do with some regular dinner guests not enjoying roast turkey. Though, the menu most recent years has included a duck alternative as well.

Tourtière apparently has two definitions: a meat pie (traditionally made of seasoned minced pork or beef and served by French Canadians at Christmas) and a baking tin used for making pies or tarts. As a dish, it varies geographically in Quebec. There are no steadfast rules to making tourtière. Variations can include root vegetables, lamb, veal, or even seafood. I have come across a tourtière that is more of a ragu, topped with piped potato.

Last week, I asked Twitter for what people recommend accompany the more recognized form of tourtière, minced meat with a starch component (potato, oats, or breadcrumbs) in a savory pie pastry.

The response was tremendous. Tourtière is a very loved dish that is eaten with all manner of accompaniments, all meant to provide contrasting flavours (usually bright ones) and textures:

@runsonsugar (Dec 07, 01:03 PM)
@foodiePrints ketchup and french fries or steamed veggies! />

@Stacerella (Dec 07, 01:04 PM)
@foodiePrints My mum’s bf from yrs ago used to serve it with a bit of tomato sauce on side as a dip. That’s it, that’s all. Nothing fancy.

@Ivyknight (Dec 07, 01:04 PM)
@foodieprints ketchup & pickled beets

@SimplyFresh (Dec 07, 01:04 PM)
@foodiePrints Gotta have ketchup! But hoping one day to have one so amazing it doesn’t need it.

@Cestboncooking (Dec 07, 01:16 PM)
@michaelsdolce Between you and me, I somehow see the spiced cherry working with meat pie. Don’t tell @foodiePrints I said so though!

@PrincessDoubt (Dec 07, 01:16 PM)
@foodiePrints tortiere deserves a really thick and delicious (preferably homemade) chili sauce. Mmmmmmm.

@jpblogger (Dec 07, 01:16 PM)
@foodiePrints There’s a place for commercial catsup. Homemade better. Seasonal cranberry sauce or coulis is nice – always pickle />

@Splendid_Events (Dec 07, 02:09 PM)
DH makes ketchup from scratch: 3 recipes so far w/less salt & sugar! @Cestboncooking @foodieprints Definitely homemade or homestyle ketchup

@LabradorGem (Dec 07, 03:40 PM)
@foodiePrints Gravy is awesome too!

@tgrevatt (Dec 07, 05:17 PM)
@foodiePrints I enjoy coleslaw w tortiere, or braised red cabbage, or savoy cabbage sauteed in worcester sauce + garlic

@gadgetgirl_ca (Dec 07, 05:34 PM)
@foodiePrints I suggest a nice, dry rosé. It would pair with the tourtière & the beets, cabbage, pickles, chutney etc

My favourite suggestion, something we have taken note of for when ground cherries are in season again:

@songberryfarm (Dec 07, 08:03 PM)
@foodiePrints nothing beats homemade ground cherry sauce with tourtiere!

Our wine blogger Claire (@gadgetgirl_ca) would get back to use with another suggestion:

@gadgetgirl_ca (Dec 12, 08:23 PM) @foodiePrints @michaelsdolce @cestboncooking @chezedgar Try Jamaican spicy love apple sauce with tourtière. Fab. (and a Pinot noir or Syrah)

With so many great suggestions, I decided to try out some of the accompaniments with tourtière this past weekend. We sourced ours from Edgar (60 rue Bégin, Hull), a little cafe Jenn and I visited for lovely Sunday brunch. Made by the caring hands of owner/proprietor Marysol Foucault (@chezedgar), the tourtière was topped with piped potato. Its filling was tasty, well seasoned, and seemed spiced with cumin. The filling’s texture was loose. Its pastry was flavourful.

It came pre-baked and frozen (cost: $9.95).

We re-heated it in a 350F oven for 40 minutes.

We tried Edgar’s tourtière with a locally-made artisanal jam (michaelsdolce’s craberry and apricot) and hot sauce (Redhead Pantry’s XX Hot Sauce).

I tried Edgar’s tourtière with sriracha…

Jenn’s favourite accompaniment for the Edgar tourtière was ketchup.

I think a sweetened sriracha gel, akin to something I encountered at Courtyard Restaurant (21 George Street) would be my choice.

However, more testing is definitely in order

60 rue Bégin (off of Alexandre-Taché), Gatineau
Closed on Mondays and Tuesdays

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.

Avocado Tabbouleh in Little Gems

This recipe has been reprinted with permission from Rose Water & Orange Blossoms © 2015 by Maureen Abood, Running Press, a member of the Perseus Books Group.

Maureen’s Note: There is perhaps no more identifiable Lebanese dish than our tabbouleh. It is a beloved salad with good reason: tabbouleh is an effort, and things that take an effort often have a high value and pay-off. The chopping load is big. If you’re my sister, who considers any opportunity to chop a really fun time, that effort is a pleasure, and a gift to your eaters. If you’re someone else (me), you really wish your sister were around all of the time to take care of the chop job. Tabbouleh was always a special-occasion salad at our house as a labor of love, and we always appreciated it for that (it is tempting to use the food processor to chop the parsley, but that method turns the parsley to mush quickly). Tabbouleh is all about its fresh parsley and mint flavor, with a supporting cast of tomatoes, onion, and a very little bit of bulgur (too often, misunderstood tabboulehs are more bulgur than herb). Traditionally tabbouleh is eaten with long leaves of romaine. I like to nestle my tabbouleh in tender Little Gem cups and to stud the salad with avocado, which loves all of the lemon in the dressing. Pick up the Little Gem boats filled with tabbouleh with your hands and eat them that way, casual and fun. You can prep the ingredients a day or two in advance and combine everything when you’re ready to serve, making tabbouleh a much swifter affair.

1⁄3 cup / 65 g bulgur, #1 fine grade
3 bunches curly parsley
1 pint cherry tomatoes, diced into 1⁄4-inch / 0.5 cm pieces
1 ripe avocado, diced into 1⁄4-inch / 0.5 cm pieces
5 scallions, sliced thinly crosswise
4 sprigs fresh mint leaves, finely chopped
Juice of 2 lemons
1⁄4 cup / 60 mL extra-virgin olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon granulated garlic powder
Freshly ground black pepper, to taste
2 heads Little Gem romaine, rinsed and dried

Rinse the bulgur twice in a small bowl, letting the bulgur settle for a few seconds before pouring off the water. Add enough fresh water just to cover the bulgur. Soak it for 30 minutes, or until it is softened. Pour off and squeeze out any excess water. While the bulgur softens, prepare the parsley. Wash the parsley by dunking and shaking it in a sink full of cool water two or three times, changing the water between rinses.

Wrap the parsley in clean kitchen towels and gently squeeze, soaking up as much water as possible, and then change out the towels for dry ones and squeeze again. Or, dry the parsley in a salad spinner, and then squeeze it in towels to soak up any remaining water. The drier the parsley, the easier it will be to chop and the nicer the tabbouleh will be.

If you are prepping the parsley in advance, which is ideal for dryness, let it sit out on the towels for a few hours after it has been patted dry, and then bundle the parsley up in paper towels and refrigerate it until you are ready. Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef’s knife, gathering the parsley up as you chop to form a more compact mound, until it is finely chopped.

In a medium bowl, combine the parsley, tomato, avocado, scallions, mint, and bulgur. Stir in the lemon juice, olive oil, salt, garlic powder, and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes so the bulgur will soak up, and be flavored by, the juices. Pull the Little Gem leaves from their stems and arrange the nicest, cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh, and serve immediately.