I shared some tips for being a great Thanksgiving guest in the November issue of Marie Claire. If you missed it, here's a recipe for the dessert I suggested bringing––with photos by my generous friend, Burcu Avsar.
Thanksgiving isn't the time to try out some crazy new exotic recipe, but this playful take on a classic apple pie will please traditionalists and sophisticates alike. Dye the apples crimson and impart a subtle savory flavor by soaking them in festive Beaujolais Neauveau, which is released just in time for Thanksgiving! Making a galette is easier than pie: it's meant to look rustic so there's no fussing over the perfect decorative crust. You don't even need a pie plate, just an ordinary cookie sheet; and if you don't have a rolling pin, you can use the wine bottle! Once everyone tries this sweet-savory dessert, they'll beg you to make it a tradition.
BEAUJOLAIS APPLE TART
originally published in Marie Claire, November 2014
makes 8 servings
- 1 recipe pie dough, for single-crust pie
- 6 firm medium-sized apples (about 3 pounds), peeled, cored and sliced 1/2-inch thick
- 3/4 cup sugar
- 1 bottle Beaujolais Nouveau, or other light fruity wine
- 1 sprig time
- 1 2-inch strip lemon peel, yellow part only
- crème fraîche or vanilla ice cream, for serving
1. Prepare a batch of pie dough for a single-crust pie according to any basic recipe. Wrap and refrigerate it.
2. Put the sliced apples in a large nonreactive container, pour the wine over them, and refrigerate for 24-48 hours. Stir them a few times during that period so they get evenly soaked in wine.
3. Drain the red wine from the apples; set apples aside. Add the thyme and lemon peel to the wine, and simmer it in a nonreactive pan until it reduces to 1/4 cup of syrup. Discard the peel and thyme; set the syrup aside.
4. Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a 12-inch circle. Put the dough on a cookie sheet, and stick it in the freezer for 10 minutes or until ready to use.
5. Arrange the apples on the rolled-out dough, leaving about 2 inches around the edge. Fold that about 2 inches over onto the apples, as shown.
6. Place the cookie sheet on a hot baking stone or directly on the bottom of the oven for the first 20 minutes of baking, then move to the center rack and bake about 30 minutes more, until the pastry is golden brown.
7. Drizzle the wine syrup over the apples. Serve warm or room temperature with crème fraîche or vanilla ice cream.