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Dough:
Filling:
Glaze:
Make Dough:
Make Filling:
Meanwhile, place chocolate in heat-proof bowl. In small saucepan, heat cream over medium heat until steaming; add to chocolate and whisk until smooth.
In small bowl, whisk together egg, icing sugar, rum (if using), and cornstarch until smooth. Whisk in 1/2 cup (125ml) of the chocolate mixture; whisk back into remaining chocolate mixture.
Sprinkle pecans over crust; pour chocolate mixture over top. Reserving syrup, arrange apples over top in concentric circles; drizzle with syrup. Bake in centre of 350ºF (180ºC) oven until centre is set, 30 to 35 minutes. Let cool in pan on rack.
Make Glaze:
Poster's Notes:
Posted by Shayla Goldstein
Nutritional Info Per Serving: 322 calories, 3g protein, 19g total fat (9g sat. fat), 37g carb., 2g fibre, 43mg chol., 109mg sodium. %RDI: 4% calcium, 9% iron, 11% vit A., 2% vit C., 6% folate.
2/3 cup butter, softened (150ml)
2/3 cup packed dark brown sugar (150ml)
1 tsp. vanilla (5ml)
1 cup all-purpose flour (250ml)
2/3 cup quick-cooking rolled oats (150ml)
1/2 tsp. cinnamon (2ml)
2 apples
2 tbsp. butter (25ml)
1/4 cup packed brown sugar (50ml)
6 oz. semisweet chocolate, chopped (175g)
1 cup 10% cream (250ml)
1 egg
1/3 cup icing sugar (75ml)
2 tbsp. dark rum (optional) (25ml)
1 tsp. cornstarch (5ml)
1 cup chopped pecans (250ml)
2 tbsp. apple jelly, melted (25ml)
In a large bowl, beat together butter, sugar, and vanilla until fluffy. In a separate bowl, whisk together flour, oats and cinnamon; stir into butter mixture to form crumbly dough. Press onto bottom and up sides of an 11" (28cm) tart pan with removable bottom. Refrigerate until firm, about 1 hour. (Make-ahead note: cover with plastic wrap and refrigerate for up to 1 day).
Peel and cut apples into 1/4" (5mm) thick slices to make 4 cups (1 liter). In skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add apples; cook, stirring occasionally, until slightly softened, about 3 minutes. Increase heat to high; cook, stirring, until liquid is syrupy, 2 to 3 minutes. Let cool.
Brush tart with apple jelly. (Make ahead: Cover and refrigerate for up to 1 day)
Located in Nova Scotia's Annapolis Valley, which is known for its Apple Blossom Festival, the Blomidon Inn in Wolfville features this tart on its fall harvest dessert menu. Use pie apples such as Golden Delicious (or Braeburn, Cortland, Crispin, Granny Smith, Idared, Jonagold, Northern Spy, or Spartan)