Apple-Honey Linzer Tart
This year Rosh Hashana, the Jewish New Year, begins at sundown Friday. Because observant Jews do not cook on the Sabbath, I have put together a menu of recipes that can be prepared in advance and served Friday evening or Saturday.
Even better, two of the recipes combine apples and honey--the traditional foods served during the holiday to symbolize a sweet year.
Take the Apple Spinach Salad, for example. Not only does it contain the traditional combination, but the apple mixture can also be prepared the day before, refrigerated and tossed with the spinach just before serving.
When I was a teenager, my mother served roast chicken every Friday night, but this chicken recipe is very different. The breasts are poached with leeks, carrots and fennel, adding a rich flavor to the dish and making the chicken tender. The next day, the chicken can be cut up and used in a salad and the vegetables will make a delicious side dish.
The Apple-Honey Linzer Tart was inspired by Signora Grazia, a wonderful cook who lives in Poppi, a small village near Arezzo, Italy. She gave a cooking class as part of an Italian language school that I took last summer.
One of the dishes she prepared was a Linzer Tart. Don’t be hesitant about rolling out pastry. Signora Grazia’s recipe is easy; you just press the dough into the tart pan. In fact, I have replaced my favorite pastry recipe with hers. Instead of the blackberry preserves that she used, I am substituting homemade apple-honey marmalade.
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Zeidler is author of “The Gourmet Jewish Cook” and “30-Minute Kosher Cook,” both published by William Morrow. Her Web site is http://member.aol.com/jzkitchen.
Filling
Combine sugar, honey, marmalade and apple juice in large heavy pot. Cook over medium heat, stirring until sugar and marmalade have dissolved. Bring to boil and simmer over low heat just until it begins to thicken, 2 minutes.
Peel apples and place in bowl with lemon juice to prevent them from discoloring. Core each apple, slice and cut slices in half. Add apples to syrup in pot and toss to coat. Simmer, covered, 15 minutes; mix well. Uncover and simmer on low heat until apples are very soft, 10 to 15 minutes. Stir to prevent sticking. Transfer to a glass bowl and cool to room temperature. Cover with plastic wrap and chill in refrigerator 2 hours.
Tart
Combine flour and sugar in bowl of electric mixer. Add margarine and, starting at low speed, stir until pieces of flour-covered margarine are cut into tiny particles. Stop machine to check consistency. Add egg yolks and blend until particles are moistened, add water and blend until dough comes together. Don’t over-mix or dough will be tough. Wrap in waxed paper or plastic wrap and refrigerate 5 minutes.
Remove one-fourth of dough and refrigerate. Flatten remaining dough into thin round disk and press into 11-inch tart pan with removable bottom.
On a floured board, roll out remaining one-fourth dough into 12-inch square. Using a fluted pastry cutter or knife, cut into 16 to 18 (1/2-inch) strips. Chill 10 minutes.
Spread Filling evenly in pastry-lined tart pan. Arrange 1/2 of dough strips across top of filling, spacing as evenly as possible. Arrange remaining strips in opposite direction, across first strips of dough, making a lattice pattern. Cut off strips even with edge of pan and press each strip with bottom pastry and pinch to seal.
Place tart on baking sheet and bake at 375 degrees until golden brown, 1 hour. Remove from oven and set on rack to cool. Remove from tart pan by carefully loosing bottom from sides of pan.
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