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Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

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Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

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We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
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  • Caramel Coating
  • Caramel Topping
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  • Honeycrisp Applesauce
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

We are NOT a pick-your-own apple orchard. We are open for the 2017 season:
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Friday, November 7, 2014

Marlborough Apple Tart Recipe

I had many requests for the recipe for this delicious and decadent pie!  Laura was kind enough to share it!

IMG_4063

Marlborough Apple Tart

from Laura Stechschulte

 

Ingredients

Crust

• 1 1/3 cups (6 2/3 ounces) all-purpose flour

• 5 tablespoons (2 1/4 ounces) sugar

• 1/2 teaspoon salt

• 10 tablespoons unsalted butter, melted

Tart filling

• 4 tablespoons unsalted butter

• 2 Granny Smith apples, peeled and shredded (2 cups)

• 2 Fuji, Gala or Golden Delicious apples, peeled and shredded (2 cups)

• 1/2 cup (3 1/2 ounces) sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 3 large eggs, lightly beaten

• 1/2 cup heavy cream

• 5 tablespoons apple cider

• 1 teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Instructions

FOR THE CRUST:

Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.

FOR THE FILLING:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Melt butter in 12-inch skillet over medium heat. Add apples and cook, stirring frequently, until pan is dry and apples have softened, 12 to 14 minutes. Transfer apples to bowl and let cool to room temperature, about 20 minutes. Whisk sugar, cinnamon, nutmeg, and salt together in large bowl. Add eggs, cream, apple cider, lemon zest, and vanilla and whisk until smooth. Add cooled apples and stir to combine. Pour mixture into tart shell and bake until center is just set, about 40 minutes. Cool completely on wire rack, about 4 hours. Serve.

IMG_4109

and Enjoy!

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