Gravenstein Apple Tart

I want to share a bit of history and information about my favorite apple before I give you the recipe for this wonderful tart. Gravenstein is a variety of apple native to Denmark. The variety was discovered in 1669 as a seedling, there is evidence that it may have originated in Italy and come north to Denmark. It is prized for it's sweet tart flavor and is known as a good cooking apple, especially for pies and tarts. Because Gravenstein apples don't keep well they are only available during their short season from July to early August. They are grown around the Sonoma County, California town of Sebastopol. The first Gravenstein apple tree planted in Northern California was perhaps planted by Russian fur traders at Fort Ross in 1811. Most of the early apple orchards are gone due to changing economic conditions, development and the change to wine production in the area. The Slow Food Nation's Ark of Taste selected the Sebastopol Gravenstein apple to be listed in it's catalog of 'forgotten flavors', the criteria being that it must have an outstanding taste and be threatened with extinction.

On a personal note I grew up in Northern California experiencing the excitement of Gravenstein apple season. We were fortunate to have a tree in our backyard and looked forward to harvesting the first apples of the season. Enjoying a bite from the fresh picked apples was almost as good as a slice of my mother's homemade apple pie. Then before you know it the season is over and all the other fresh local apples are in the market. This year in honor of the arrival of my favorite apple I made a very special apple tart recipe that I have been wanting to try. I was not disappointed by this recipe! I was delighted to serve it at a lunch I hosted at my home this week for a good friend, Sylvie who lives in the Napa Valley and is originally from the Loire Valley in France. She brought another friend who is visiting from Aix en Provence. I enjoyed listening to them try to agree on which apple in France is like the Gravenstein apple, perhaps the Calville Blanc d'Hiver??

This apple tart doesn't need any whipped cream or crème fraiche on top because it has a layer of cream with vanilla sugar and cinnamon baked with the apples which are nestled under a streusel topping. I am happy to share this wonderful recipe from 'Cooking At Home On Rue Tatin' by Susan Herrmann Loomis. This tart would be delicious made with any tart apple suitable for baking.

Ingredients and Directions for Apple Streusel Tart
Adapted from Cooking At Home on Rue Tatin

Streusel

3/4 cup all purpose flour
1/2 teaspoon sea salt
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
7 tablespoons unsalted butter, softened
1 tablespoon finely ground almonds or almond powder

Cream

1 large egg
3/4 cup crème fraiche
1/2 cup vanilla sugar
Sprinkle of cinnamon


Pate Sucrée
pastry for one 10¨ tart

1 & 1/2 cups all purpose flour
1 tablespoon sugar
pinch fine sea salt
8 tablespoons chilled unsalted butter, cut into bits
1/3 to 1/2 cup ice water

2 pounds Gravenstein apples, peeled, cored and cut in slices

To make the pastry
can be made up to a day in advance, preheat oven to 375°F when ready to bake

Place the flour, sugar and salt in the bowl of a food processor and pulse a few times to mix. Add the chilled butter and process until the mixture looks like coarse sand. With the food processor running add 1/3 cup of the chilled water, then pulse a few times until the pastry starts to clump together. If the pastry is too crumbly and doesn't hold together add more of the water in small amounts. Remove the pastry and form into a flat disk shape, cover and let it rest for at least one hour and up to 3 hours. You can make it the day before and leave in the refrigerator over night but let it rest for at least 2 hours before rolling out.

To make the streusel, place the flour, salt, brown sugar, cinnamon, ground almonds and butter in the bowl of a food processor and process to blend. Remove and set aside in a small bowl.

To make the cream, whisk together the egg, crème fraiche, sugar and sprinkle of cinnamon in a medium bowl, set aside.

Roll out the pastry to about 14 inches and place into a 10" tart pan or use a deeper 9" tart pan. Leave the edges hanging over, you may have to trim the edges if they are hanging down too far and touching the counter. Refrigerate for at least 30 minutes. Place the sliced apples in the tart shell and bake until the apples start to look tender and the pastry begins to bake but has no color, about 12-15 minutes.

Remove the tart from the oven and pour the cream over the apples. Working quickly and carefully fold the edges of the pastry up over the apples, it will be slightly stiff and hot to the touch. Sprinkle the streusel over the sliced apples, bake until the streusel and pastry are golden and crisp, about 1 hour. Remove from the oven, let cool for 20 minutes.



Remove the tart pan ring and serve. The folded tart crust gives this apple tart a rustic look and extra pastry crust for each serving.

If you time this just right you can serve your guests a slice of warm apple tart for dessert and they will love you for it!


This apple tart is rich, creamy and filled with fresh apple flavor, it was also excellent reheated the next day.