Monday, November 27, 2006


Pink Apple Tart with Almond Crust


Look ev’body! I bought “Surprise!” apples! They are totally pink when you cut into them! Could that be cuter?

They are so excitingly colorful! The ultimate girly apples! Hee. Grin. Hee. (Or as my adorable nephew would say) Gee. (Try to say that without smiling...)

It was a perfect addition to our holiday table.

Color aside, they are really crisp and a little puckery. Not unlike a Granny Smith. And they aren’t at all mealy. Exactly what I think an apple should taste like. The skin is a bit tough though, so peeling is the order of the day if that bothers you.

But what to make with these frivolous fruits? Apple sauce seemed much to obvious, and a pie would have hidden their startling glamour, so tart it was...thats right baby, a tarty little tart.

Simple as pie (ha ha. Do I say that with every pie recipe? I bet I do...aurg) to make, and a romantic shade of blushing pink. Too adorable to resist.

1 cup blanched almonds
1/4 cup white sugar
½ cup flour
pinch of salt
3 teaspoons cold butter
4 tablespoons marzipan (optional)
4 large apples
2 tablespoons butter
2 teaspoons sugar

In a food processor, crush the almonds with the sugar.

Add the flour and salt and pulse to combine.

Add the butter and pulse to combine again. Add a few teaspoons of (very cold) water at a time to bring together to a ball. Remove from the bowl, wrap in plastic and refrigerate while you prepare the apples.

Preheat your oven to 325F

Peel, half and core the apples. Slice as thin as you can, (this is a good time to use your mandolin), then toss with the additional sugar. Taste and add more sugar if they are tart.

Roll out the pie crust and squish (that's technical terminology, right?) into a 8 inch, removable bottom pan.

Pierce the bottom of the crust with a fork a few times and pop it into the oven for about 10 minutes, just to get it started.

Remove from the oven and carefully spread the marzipan on the bottom, then layer with the apples, dotting with the remaining butter. Top with an additional sprinkle of sugar.

Bake for 40 minutes or until the apples are soft.

Remove and let cool.

Makes one 8-inch pie


Suprise is an obscure apple of European origin. Historical records show them being sold by southern nurseries from 1824 to 1870. The name refers to its startling red flesh underneath the pale yellow skin. - Big Horse Creek

North Americans eat an average of 65 apples a year

There are 7,500 varieties of apples grown worldwide. The United States grows 2,500, but just 100 commercially. Apples are grown in 36 U.S. states, but six states -- Washington, New York, Michigan, California, Pennsylvania and Virginia -- produce the vast majority. The top five most popular in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith


They look like mini watermelons!
Peach! (May I call ya "Peach?") WHERE in the world did you purchase these??? Oh please share--I'm intrigued. I'm a sucker for bizarre fruit! Maybe I can taste one when I come over to check out the cookware (my application was just approved).
Those look amazing!

*checking Whole Foods for Surprise apples next time I go*
Wow! Those apples are too cool Rachael - I have to find them!
Faaaan-CY!! Those are beyond cute!
Yummy. I've never heard of those apples.
Wow, those are phenomenal and I love how they kept their color when cooked.

I'll never forget my disappointment the first time I bought purple green beans and blanched them. They turned green...

I can't imagine that the pink apples will be making their debut in North Carolina anytime soon, but I will be keeping an eye out.
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