Tag Archives: raisins

rustic apple tart

I love things that are rustic. And I especially love baking things that can be classified as rustic because they don’t have to be perfect.  A lot of baking requires very specific equations of ingredients, and that’s nice and rewarding and all when you want something fancy, but it’s also quite nice just to throw some ingredients together and create something perfectly flawed and handmade looking. Galettes or tarts are definitely handmade looking. I conquered the dough recently and would very much like to share with you how easy it is to make free form pies.



  • 1/2  c. whole wheat  flour
  • 1/2 c. all purpose flour
  • 1/2 tsp. sugar
  • pinch of salt
  • 6 tbsp. cold butter, roughly cubed
  • 1/4 c. ice water


  • 3 apples, peeled and sliced
  • 3 tsp. flour
  • 2 tsp. lemon juice
  • 2 tbsp. sugar
  • 3 tbsp raisins or to taste
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg


Preheat oven to 400°F. Mix together the flour, sugar and salt. Cut in half of the butter with a pastry blender into the flour mixture until it resembles coarse meal. Then cut in the rest of the butter until those pieces are about the size of beans. Drizzle the water over the dough and use your hands to gather it into a disc. You may need to knead it 2 or 3 times to get all of the little pieces. Flatten into a disk and wrap in plastic wrap and refrigerate for at least an hour. 

Peel and slice the apples, and drizzle with the lemon juice in a bowl. Mix  the flour, sugar, cinnamon and nutmeg in the apple mixture. Add the raisins and stir. 

Roll dough into a 10-inch diameter. Place the apple mixture in the center, leaving a 1-inch border. Fold the edges up over the apple mixture, pleating the edges. The center will be open. Bake until golden brown, 30-40 minutes. Remove and let stand for 5 minutes. This tart can totally be savory too. I found this recipe from Smitten Kitchen and it’s a really great way to use Fall harvest veggies.


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Filed under autumn, dessert, fruit, pastry, recipes, winter

apple crisp

who does not love the smell of apples and cinnamon baking in the oven? it instantly makes me feel warm and fuzzy inside. i think of autumn, wood stoves, wearing warm sweaters, and upcoming holiday baking. i haven’t made apple crisp since last winter i think, and having it yesterday made me so very excited for the coming season. i think the scent of it in my kitchen is therapeutic. i will make a mental note to bake it if i ever need some cheering up. it’s so warm and toasty and cozy. i was talking to my mom on skype the other day while she was baking some at home, and it really made me crave it over here.

one thing i love about crisps is that they are really hard to mess up. sure the textures can change a bit with different recipes, but you really can’t not eat warm apples and cinnamon with crunchy crumbles in whatever form they decide to take. that’s just my opinion. i used to follow a recipe when i first made it myself a few years ago, and the results were probably more predictable back then. but now, i like to throw some fruit in a pan and mix the typical crisp ingredients, and top it with some more typical crisp topping ingredients, and pop it in the oven for 30-ish minutes. and magic! it always ends up being perfect and rustic. i like that word and use it a lot. “rustic.” like the smell of apple crisp, the word “rustic” evokes warm and fuzzy imagery in my mind. and i prefer baking that is under this category. the recipes are usually easier to make, and somehow the imperfections that appear always make them more beautiful. i like uneven crusts and messy, bubbly fillings. they look homemade, and after going through the trouble of making something from scratch, that’s the point right?



4-5 apples, peeled and cut into chunks

1 tsp. cinnamon

1/4 tsp. nutmeg

2 tbsp. sugar

1-2 tbsp. flour (this makes the fruit more syrupy and thick when it’s baked)

1/4 c. raisins

1 tbsp. lemon juice


1/4 c. oats

3/4 c. flour

1/4 c. chopped nuts

1/2 tsp. cinnamon

1 tbsp. sugar (you can use brown sugar if you have it, but white is just as good)

about 3-4 tbsp butter, cut in cubes


preheat oven to 350 degrees. butter or spray a baking pan. for the filling, toss the apples with cinnamon, nutmeg, sugar, flour, raisins, and lemon juice in a bowl. transfer to the baking pan. In another bowl, make the topping by combining the oats, flour, chopped nuts, cinnamon, and sugar. here you can adjust the ingredients to whatever you prefer really. you can use all flour, add/subtract a variety of chopped nuts. in fact everything in the this dish can be adjusted. you can use any fruit filling! i get excited about it, but anyways, back to the recipe…

cut in the butter with the flour mixture with a pastry cutter or two knives. the mixture should become crumbly. sprinkle over apples, (i added some sliced almonds too just because i had some on hand) and bake for about 30-35 minutes. apples should be bubbly and the top should be golden brown. don’t forget to inhale the warm and fuzzy aromas.

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Filed under autumn, dessert, fruit, recipes, winter