Chew on This | Harvest Tart

Do you ever find that if you eat too much of something, you know, really gorge yourself on a favorite food, you lose your urge to eat it again for a very long time?  

My findings on this particular question are inconclusive. Take for instance my lack of restraint with the pounds and pounds of Chex Mix I've made and eaten in the past month. I have ingested the portions of fifteen people (several times over) and yet, yet...I still want more. It's unheard of.

And the dozens of tempting and delicious cookies I've made? Well, one has been sufficient. It was the perfect bite and now I'm done. There has been no crazed consumption. Eh, I'm not that interested. 

What's that all about?

Cravings and ravenous eating habits can change with the wind over here. Maybe they do at your house too? Well, no matter what you're feasting on at the moment, this Harvest Tart that Mimi made will have you begging for more. But don't worry, there's plenty to go around. This tart is mammoth and will feed a crowd. 

Or, you know, it'll feed just one if you're up for it!                                                              

Cares

Here's the recipe:

Harvest Tart

(adapted from Vegetarian Times)

Crust:
2 1/2 C flour
1 1/2 C sugar
8 T butter
1/4 t salt
1/2 t cinnamon

2 T milk to brush on top of crust
1/4 C turbinado sugar to sprinkle on top of crust

In the bowl of a food processor combine, flour, sugar, salt and cinnamon and pulse to mix.  Add your butter and pulse until mixture resembles coarse sand. Add in your water and pulse until mixture comes together as a dough. Transfer dough to a large sheet of plastic wrap and form into a large flat round. Refrigerate at least 1 hour or overnight.

Filling:

3/4 C dried crannberries

1 C dates, coarsely chopped

3/4 C dried apricots, coarsely chopped

Zest of 1 lemon

1/4 C Cognac or brandy

4 Granny Smith apples, divided

2 pears

1/4 C sugar

2 T cornstarch

1 T lemon juice

2T apricot preserve

dash of cinnamon

Preheat your oven to 375℉.  

Place craisins, dates, apricots and lemon peel in a bowl and cover with boiling water. Let these ingredients sit in the water for 20 minutes. Drain completely and then add your Cognac. Next, peel 2 of your apples and 1 pear. Grate them and add them to the fruit mixture. Stir to combine and then add your sugar, cornstarch and lemon juice. Mix to combine all ingredients. Set aside.

Next, remove your dough from the refrigerator and allow to sit at room temperature for about 5-10 minutes. On a lightly floured surface, roll out the dough to a 14" round and place on a baking sheet which has been sprayed with cooking spray. Take your fruit mixture and spread into the center of the dough leaving a 2 1/2" border.

Finally, take your left over apples and pear and peel, halve, and core. Thinly slice them and arrange in a circle on top of the fruit mixture. Fold the dough border over the pear and apple mixture. Brush the dough with milk and sprinkle with turbinado sugar.

Bake for 45 minutes or until crust is golden and apples/pear begin to brown. After removing tart from the oven, brush top of baked apples with apricot preserves and sprinkle with a dash of cinnamon. Enjoy!