LA Times Gravenstein Thin-Crusted Apple Tart
When you have really nice apples you don’t need anything else. Well, except for some butter and flour to make a tart. When I saw the article in the August 11 edition of the Los Angeles Times about the endangered Gravenstein apple and the accompanying recipe, I just had to give it try. I had forgotten about Gravensteins. They were one of my mother’s favorites for baking, along with Jonathans. The Gravenstein apple, once a large crop in California is now in danger of disappearing. There are several reasons, foremost among them, the apples are difficult to harvest, perishable and quite simply, farmers can make more money growing other crops. However the Gravenstein is not without friends. Thanks to the efforts of the Sebastopol Slow Food Presidium, the apple is now listed on the US Ark of Taste, a collection of over 200 foods in danger of extinction. You may recall my post about another Ark of Taste food, the Red Fig Tomato.
The Times article included a recipe for a Thin-crusted Apple Tart (click here to view the recipe.) Getting sort of nostalgic about the Gravenstein, I decided to make it. And am I ever glad I did. It is a simple tart – no filling, just apples on a bed of very buttery pastry. I could go on about this tart, but that would just delay your trip to the market for the Gravenstein apples. You’re gonna love this tart. And by the way, when you are at the market, pick up some vanilla ice cream. What a match.
And about the Gravensteins, for most of us planting a tree is not an option, but be sure to ask your greengrocer to carry them. And then buy them and enjoy them. What ever you do, please don’t let them disappear from this earth.
Note: You can click on any picture for a larger image, and to see a slide show with even more pictures!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Wednesday, August 17th 2011 at 4:09 pm |
That tart is just stunning…almost too pretty to eat.
I have never seen Gravenstein apples in FL. Do you have a substitute suggestion?
Thursday, August 18th 2011 at 12:52 am |
I am so glad you like it. And it tastes as good as it looks. I’d suggest Fuji apples instead of Gravensteins. The Fuji apples are sweeter overall, but I use them a lot for tarts and pies. In fact, they are my go to apple for baking. I hope you make this, and when you do, please send a photo to me. I would love to see it. Thanks for stopping by my site.
Thursday, September 1st 2011 at 7:26 am |
Congratulations! I saw your tart in the LA Times Food section today. It looks very tasty.
Thursday, September 1st 2011 at 8:09 am |
Thanks! It’s a thrill to see my tart in the paper.
Saturday, September 3rd 2011 at 1:18 pm |
WoW! This Gravenstein apple tart looks so wonderful and it doesn’t seem hard at all to make. My mouth is watering. Thanks, Front burner and Adri, I’m going to give it a try. Pat
Saturday, September 3rd 2011 at 7:14 pm |
I am so glad it caught your eye. It is delicious, and so thin. I hope you try it, and when you do, please send a photo to me. I would love to feature it in my Readers’ Gallery. Thanks so much for stopping by my site. Come back soon!
Monday, September 5th 2011 at 12:46 pm |
Adri! Help! Disaster! My dough is all melting! Are you sure about the amounts?
Monday, September 5th 2011 at 1:00 pm |
Oh no! I am so sorry. I probably ought to have anticipated this. The amounts are correct. But with the VERY high proportion of butter to flour, and summer heat, it is important to keep the dough well chilled. If your kitchen, like mine, is one giant oven in summer, you can run into trouble. A few pointers. This time around, try making your dough in the food processor. That way the butter will be incorporated in the least amount of time and with the least manipulation and it will have the least opportunity to warm up. Next be sure the dough is well chilled before you begin to roll it out. Once you begin to roll the dough, if it becomes too soft to handle, slide it onto a floured baking sheet and place it in the refrigerator to chill for about 15 minutes. Treat it like it is puff pastry. That is to say, keep it cold, and you will be in business. Unfortunately however, there is no salvaging your melted dough. You will have to begin again. But it will be well worth the effort. This one is worth doing and doing right. Let me hear from you. And thanks for getting back to me with your question. The vote of confidence is much appreciated.
Thursday, September 22nd 2011 at 3:27 am |
I just looked up the recipe in the LA Times article. The butter amount is printed incorrectly. It says 1/2 cup equals TWO sticks of butter. It should say ONE stick of butter. Two sticks would indeed be way too much butter, and may be the problem that Kira is having.
Thursday, September 22nd 2011 at 9:55 pm |
Irene, oh you of the sharp eye. You are so right. I saw 1/2 cup (2 sticks) and never even noticed the discrepancy. Great balls of fire! The summer heat must have gotten to my brain. This is one of those Lucy in the Kitchen moments I have come to treasure. And I’d never have known about it were it not for your keen eye! Kira – are you listening!
Sunday, September 14th 2014 at 4:10 pm |
I grew up in Napa and I am missing those gravs! Is there anywhere to get them in Los Angeles?
Sunday, September 14th 2014 at 9:31 pm |
Hi Robbie,
I have never seen therm here. Sorry, I wish I could help!