Wednesday, December 21, 2011

Weber BabyQ Blush Apple Tart
No Knead Dough 

Adapted from the Artisan Pizza & Flatbread in Five Minutes a Day Book
The fridge needed to be emptied a bit to fit the Xmas goodies so I decided to use some of the left over dough from the Skillet Apple Pie and make the tart from the same book.  This I would definitely make again.  I just loved the raspberry flavour with the apple.  It was just the right size for a couple or one.  You might have to go larger or make two for a family.  A dollop of cream or ice cream would have enhanced it but after all the recent cooking I am calorie counting :)

Blush Apple Tart 
For a small 8" tray Adapted from the Pizza and Flat Bread in 5 Minutes a Day Book
1 small orange sized piece of  enriched dough
1 Red Apple unpeeled sliced thinly
1 Tablespoon Apple Sauce mixed with
1 Tablesppon Rasberry Jam
1 tablespoon sugar for sprinkling
1 teaspoon butter to grease tray (or spray) (I used the bottom of a springform pan)

Preheat oven to 350F/180C
Roll or stretch dough 1” thick to fit tray
Fit on tray – I cut the slight excess
Spread over raspberry jam & apple sauce mixture going nearly to the edge and sprinkle with sugar
Put in preheated oven on a trivet with double alfoil layer under
I checked at 20 minutes and gave it another 5
Cool on a wire rack and decorate as desired

I had some dough and a red apple left so I tested how a long rectangular tin would work with the same recipe.  Although I rather like the curled apple in the above version I cut the apple thicker and cooked it for about 5 minutes longer.  The overall browning was pretty even which was a pleasing result.  Whilst most of what I have baked in the Weber BabyQ could be easily done in a camp oven, an advantage for me is the rectangular shape as I dont have an oval camp oven.