Apple trees along my usual walking paths have been productive this season. The five cold, firm, dark red windfall apples I picked up this morning inspired me to make a tart with what will certainly be the last harvest until next fall. A lot has been written about the flavor and hardiness of heirloom varieties – experiment if you have access to less common apples.

Our beloved LLBean apple peeling “gizmo” makes baking apple tart, cake, sauce, whatever, “easy as pie” It’s the fastest way to peel, core, and decoratively slice apples. Order one today if you don’t have this most satisfactory kitchen tool.

Windfall Apple Tart (Serves 6-8)

CRUST INGREDIENTS

1/2 cup (2.25 oz.) millet flour

1/4 cup (1.25 oz.) coconut flour

1/4 cup (1.25 oz.) corn starch

1/4 cup (1 oz.) tapioca flour

1/2 cup (4 oz.) granulated sugar

1 teaspoon xantham gum

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup unsalted butter (frozen or very cold)

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

CRUST DIRECTIONS

1. Preheat the oven to 350F and line a baking sheet with parchment paper.

2. Measure the dry ingredients into a stand mixing bowl. Mix on Low to blend.

3. Grate the butter onto the blended dry ingredients – stir on medium low until the mixture resembles coarse corn meal.

4.  Add the egg and vanilla and almond extracts. Mix on low until the dough comes together in mass.

5.  Gather the dough into a ball, flatten into a round disk on the parchment paper, and roll to a 9″ round. Crimp the edges to raise them slightly.

6. Bake at 350F for 20 minutes. Remove from the oven and let cool slightly.

APPLE TOPPING INGREDIENTS

5 medium large fresh organic apples (use a variety with a lot of flavor)

2 tablespoons olive oil

1 teaspoon cinnamon

1/2 cup organic apple jelly

TOPPING DIRECTIONS

1. While the crust is baking, peel and core the apples. Halve and slice thinly.

2. Heat the olive oil in a large skillet. Add the apples, sprinkle with cinnamon and cook without stirring for 15- 20 minutes or until al dente.

3. Using a spatula, transfer the apples to the baked crust. Return to the oven and bake at 350F for 5-10 minutes.

4. While the tart is baking deglaze the skillet with 1/2 cup water plus 1/2 cup apple jelly. Stir to blend evenly to form a glaze. When the tart comes out of the oven, gently spoon the glaze over all the apples.

Serve warm a la mode, or with fresh whipped cream. It’s also delicious with coffee the next morning!

Weighing the flours

Grating the butter into the blended dry ingredients

Detail of grated butter

Dough as it’s just come together

Dough ready to roll on the prepared pan

Roll until it’s about 9″ in diameter

Informally crimped edge

Windfall apples

Using the apple gizmo to core, peel and slice

Cooking the apples on the stove

Peels for the compost

Pre-baked crust

Transferring the cooked apples to the crust

Fairly decoratively placed

Jelly and water in the skillet

Deglazing and cooking to make a glaze

Finished tart

First warm slice

Last apple on the tree