Ziarat, Baluchistan is the key contributor to Apple production in Pakistan. Pakistan is the 20th largest producer of apples in the world. We produce a variety of Apples including, but not limited to, Golden delicious, Red delicious, Kala kulu, Kaja, Gacha, Amri, Mushhadi and Kashmiri. The most delicious and sweet among all is however, Kala Kulu. Apple growers and farm owners, from Ziarat, are some of the most hospitable and generous people you will come across. The Baloch are known for their hospitality. Indeed, Pakistan is a land blessed with the best tasting fruits and generous people.
Love for Autumn
It is the most beautiful time of the year, as the fall spreads its wings in full bloom. Vibrant, colorful and calm surroundings, the chilly breeze and the silent downpour of rain. It is my favorite time of the year.
You can not go wrong with Apples
Bidding farewell to the summer berries and peaches, it is time to embrace the crispy apples. The love in the air for the chilly and colorful fall just compels me to create more desserts. For me, fall is not complete without the apples as they just have the perfect taste in fall. From apple tarts and pies to salads and sauces, you just can not go wrong with Apples.
Things I love to do in Autumn
- Wrapping oneself in shawls
- Collecting colorful leaves and storing them in random books
- Taking pictures with the most beautiful vibrant fall trees
- Searching cookbooks and blogs for a soothing stew and soup recipes
- Serving warm desserts with melting ice-creams
The Apple Tart
I prefer eating fruit tarts over pies, because tarts have a buttery, flaky and perfectly balanced crust, fruits and a custard filling. Pies on the other hand focus on fruits( compote, sauce, puree, whole) for fillings. Today, i am sharing a simple yet elegant apple tart adapted by the classic french tart. Following are the components of my apple tart:
- The tart crust is made with a sweet vanilla sable dough. Sable is a versatile french pastry dough which means “sand” in french. Sandy texture is the best description for the tart shell and it can be used for all kind of desserts. It is crumbly and richer in texture as compared to regular short crust pastry dough.
- The tart shell is decorated with thinly sliced rosette of crisp apples. The choice of apples is very important, crispy and sweet apples would be the best option to use while baking tarts. I have made the tart with peels as it just adds to the beauty of the tart once baked, again it is a personal preference.
- Brown sugar is added on the apples which caramelizes beautifully with aromatic cinnamon and nutmeg.
- The tart is filled with a light creamy custard filling and baked until beautifully golden and set. Brush the tart with an apricot jam after the bake for the shiny glaze.
I leave you here with a trusted recipe of Apple tart to be served with a scoop of vanilla ice-cream. A must try this fall!
- Flour – 1 ½ cup(185 gm), additional for dusting
- Icing sugar – ⅔ cup (85gm)
- Salt – ¼ teaspoon
- Vanilla Essence – ½ teaspoon
- Egg – 1
- Butter – 10 tablespoons (130gm) ,room temperature
- Cornflour – 4 tablespoons
- Egg yolks – 3
- Cream – ½ cup
- Milk – ½ cup
- Sugar – 6 tablespoons
- Cinnamon and nutmeg powder ½ teaspoon
- Corn flour – 1 tablespoon
- Apples – 2 golden apples, crispy and juicy; cut into ¼ inch slices
- Brown sugar – 1 tablespoon
Garnish & Glaze
- Butter – 1 teaspoon
- Apricot Jam – 1 tablespoon
- Pre-heat the oven at 180 C or 350 F
- In a large bowl combine flour, icing sugar, salt, cornstarch, vanilla, room temperature butter and egg.
- Don't over mix the dough. Mix until everything is just combined together.
- Turn the dough onto a plastic wrap and gently shape in form of a ball. Place in the refrigerator for about 1 hour (for best results, overnight)
- On a floured surface, roll out the dough about 1/8 inch and press onto the bottom and sides of an 9 or 10 inch tart tin.
- In a bowl combine egg yolks, sugar, cornflour and cinnamon & nutmeg powder.
- Whisk milk and cream with egg mixture thoroughly and set aside.
Assembly Line of Apple Tart
- Slice and peel(personal option) the apples into thin slices. Sprinkle a dash of brown sugar on them.
- Arrange the apple slices over the crust in overlapping circles or rosette. Play around with your creativity while arranging the apples.
- Pour the custard filling over the apple lined in the tart so they are submerged in the filling.
- Bake the tart for about 40 – 45 minutes or until apples are tender and golden brown and custard is cooked.
- Spread butter on the tart. Broil for an additional 5 minutes.
- Blend a tablespoon of apricot jam with warm water and brush the jam on the tart for the shiny glaze.
- Serve warm or cold.
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