The 23rd Annual Apple Fest hits Lincoln Square this Saturday.
Three-dozen vendors will line Lincoln Avenue selling everything from candy apples to scarves and hats. Apples will be sold by the bushel, cider by the gallon; you’ll enjoy live music, children’s games, cooking classes and tastings, farm-fresh fruits and vegetables from specialty vendors. In 2009, nearly 1200 pounds of apples were sold in eight hours.
Apple Pizza Recipe, By Pizza D.O.C
1 Pizza Dough Can be store bought
2 Cups Diced Apples (as small as you can get, we use Honey Crisp, but use your favorite)
2 Tbsp. Lemon juice
1/2 Cup Sugar
2 Tbsp. Melted Butter
3 Tbsp Crème Fresche’
2 Tsp Cinnamon
Method – Marinate apples, lemon juice, sugar, cinnamon together for one hour. Roll out pizza dough (very thin). Brush with butter, then add crème’ fresche (leaving space for the crust to bubble up.) Top with apples. cook in a 450 degree oven for 10-15 minutes, garnish with fresh raspberries and mint. Enjoy!
Apple tarte tatin (makes four 6-inch tarts)
For the apples:
10 each apple (granny smith or other firm tart variety)
4 cups granulated sugar
1 each vanilla bean split in half
4 TBS. whole butter
Peel the apples and remove the core. Cut each apple into six wedges and set aside. In a large skillet, heat the sugar and vanilla bean over medium high heat. Be careful, melting sugar can splatter so watch. Cook the sugar until it has melted and becomes a light golden brown. Add the apples a few at a time taking care not to splash the caramel. Cook the apples for three to four minutes until lightly golden ad starting to soften. Off of the heat add the butter. Divide the apples equally into six 6” pans or round casseroles with a little of the caramel.
For the pastry:
2 cups AP flour + ½ cup for rolling
1 tsp. salt
1 pound unsalted butter, divided in half
½ cup ice water
In a food processor, place the flour, salt and half of the butter (cut into small cubes). Pulse the machine until the mixture looks like coarse meal and there are no large chunks of butter. Add the water a teaspoon at a time while pulsing the machine. When the mixture just comes together stop. Turn the dough out onto a floured surface and pack into a ball. Wrap in plastic a let rest. Leave the other half of the butter out to soften while the dough rests. After 30 minutes roll the dough out into a long rectangle about ¼” thick. Spread the softened butter over two-thirds of the surface of the rectangle. Starting with the uncovered portion fold into thirds like a letter. Turn the dough a quarter turn to the right. Roll out to ¼” and repeat the folding. This is one double turn. Wrap the dough and refrigerate for one hour. Remove the dough and repeat the double turn two times, refrigerating again in between. Now the dough is ready to use.
Preheat your oven to 425F. Roll your puff dough out to ¼”. Cut four 6 inch circles out of the dough. Place one round on each of the caramelized apple containers. Bake in the oven until the pastry is golden brown and risen slightly. Remove and let cool for five to ten minutes. To serve, invert the tart onto a plate so that the apples are now on top.