Sunday, November 19, 2017

Simple, and Delicious, The Apple Beehive From Tartine's New Cookbook.

    
   During the holiday season most of us wind up doing a LOT of cooking. There are always guests with particular dietary needs, whether it's gluten free, vegan, vegetarian, or low-carb. This dessert belongs in the low-carb category and I found it in Tartine Bakery's new Cookbook, Tartine Everyday. It's called the apple beehive and it is stupid easy to make. It has one main ingredient, Granny Smith apples. They're peeled and sliced on a mandolin, brushed with melted butter, a sprinkle of sugar, and baked. It doesn't get much easier than that provided you don't shred yourself using the mandolin.
   
   I made this dessert the weekend of the Sonoma Wildfires...in fact the night before the wildfires started and so didn't get to post it until just now. There are only a couple of pictures to show you,  but as I said this is really, really, really, easy.

Apple Beehive


Here's What You Need:
3 lbs large Granny Smith apples
3 oz melted, unsalted butter
1/2 cup caster sugar
2 tsp cinnamon
1/4 cup apricot jam

Here's What To Do:
Preheat the oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Trace about an 8 inch circle on the parchment paper, then flip it over.
Peel and core the apples, then slice them on a mandolin.
Mix the cinnamon and sugar together.
Arrange the apple rounds in a circle, overlapping the slices.
Continue to layer the apples like this building a beehive shape.
Every two or three layers, brush the apples with melted butter and sprinkle with the sugar and cinnamon mixture.
Once you have your beehive shaped mound of apple slices, brush the whole thing with melted butter.
DO NOT sprinkle the sugar and cinnamon on the top layer.

Cover the beehive with a dome of tin foil and pop it into the oven for about 25 minutes.
After 25 minutes take the beehive out of the oven, wearing mitts to protect your hands.
Press the foil down gently to compress the layers of apple.
Remove the foil and put the beehive back into the oven for another 25 to 30 minutes, or until it's soft all the way through if you poke it with the tip of a knife.
During the final few minutes of baking, heat the apricot jam until it melts.
Brush the entire beehive with it when it comes out of the oven.


You can serve this warm or at room temperature. Cut it into slices and add some lightly sweetened whipped cream...or if you dare warm caramel sauce.

 
There it is , apples, and a mandolin making beautiful music together. Coming up next more holiday treats! Follow along on Twitter at @kathygori

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