Sunday, March 14, 2010

Only in New Harmony (Blackberry Apple Rustic Tart)

New Harmony, Indiana.

Seriously, who goes there? Well, there were these folks called Harmonites and then there was the Rapp family and all kinds of other religious beard wearing fellows who settled a town on the Wabash River and called it New Harmony.

What's there? Surprisingly, a lot. It's a cultural center. Music, art, theatre, architecture, etc all has it's place. A couple of famous architects built there. The Atheneum by Richard Meier and the Roofless Church by Philip Johnson. The food it pretty tasty too. I recommend the White House for brunch rather than dinner personally.

Why was I there? Studio of course. My professor this semester, Ben, lives in New Harmony and serves as our visiting professor. He stops into town once every other week or so and this is the second time we've come down to visit him. It's sweet. Really. I loved it.

Last time we went in the beginning of February and we bought a pig. He's a miniature pig and his name, because he was friends with Ben, was Jerry. Jerry was spared slaughter because the day he was going to die, the Midwest got a TON of snow. Ben's family was against blood on the snow in front of their house so Jerry got to live...until Friday. Ben was there when he died, but Grant, who was to be the executioner was not. Probably a good thing. The piggy parts were cooked over an outside fire at Ben's house last night and boy was he tasty. Along with the pig, Laura, Ben's wife, made a couple of side dishes and some biscuits. The sides were parsnips, a dish with sweet potatoes, onions and other things and Sam made a black bean and mango salad for her and her vegan friends. For me, I got to bake. :)

Laura mentioned that they had put up some blackberries last summer and I eagerly jumped into the idea of a rustic tart. I used a couple granny smith apples and some golden delicious apples along with the berries and oh my goodness was it tasty.

Blackberry Apple Rustic Tart

1 1/2 cup flour
2 tablespoons sugar
1 1/2 cup unsalted butter + 2 tablespoons melted
1/3 cup cold water
4ish apples (depending on size)
1-2 cups blackberries

Slice apples into thin slices or small chunks. (See pictures) Toss with sugar and set aside. Make sure the blackberries are clean and don't have any stems on them. Set those aside too.

Put flour in a bowl and cut in butter. (First time to use a pastry cutter. LOVED IT!) Cut until it's about pea sized. Slowly add water and mix until it's doughy. Turn it onto a floured surface and knead it until everything is together. Roll out to 14-16 inches round and about 1/4" thick.

Place on a greased cookie sheet or put a piece of parchment paper under it. Lay the dough out and put the apples and blackberries in the center, leaving 2-3 inches around the edges. Fold the edges around the tart. The center will still be opened. Brush the melted butter over the top of the fruit and on the dough. Put in the oven at 400 for about an hour. (Mine only took about 40 minutes). It's done when the fruit is tender and the crust is golden brown.

I would say it's optional, but it should be a requirement to put whipped cream on top. Super simple and super delicious.

Mmm, whipped cream. Also pictured is one of Laura's butterscotch brownies.

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