Today we're baking with Eytan Zias of the Phoenix Knife House -- an Israeli native with an affinity for Japanese knives. A former chef at restaurants from New York City to Phoenix, he's been on a baking kick. Lucky us. What are you baking for the holidays this year?
Rosemary and candied pine nut apple tart, this tart is kind of a standard of mine but I tend to change the toppings.
Rosemary and candied pine nut apple tart, this tart is kind of a standard of mine but I tend to change the toppings.
Favorite holiday treats?
Growing up in Israel we eat something called "sufganiot" for Hanuka, when I moved to the US I found out they were just plain old jelly filled donuts. So I'd have to say either sufganiot or just plain old latkes with apple sauce.
Find out which holiday goodie Zias would like to see outlawed -- and get his recipe for apple tart with rosemary and candied pine nuts -- after the jump.
Apple Tart with Rosemary and Candied Pine Nuts
Dough:
2 C AP flour
9 T cold butter (cubed)
1 T sugar
1 T sugar
Pinch salt
Place all ingredients in a food processor, pulse until butter is pea sized, add 6 T cold water and pulse until just mixed. Dough will look dry still, but pour mixture into a bowl, press, and dough will just hold together. Roll into a ball, plastic wrap and refrigerate 30 minutes.
Candied pine nuts:
Boil pine nuts two minutes in simple syrup, strain, toss with sugar to coat, place on a nonstick pan and bake at 375 degrees 7-8 minutes until golden.
Roll out dough and line a buttered 10" tart pan, dock the bottom with a fork and sprinkle with 1 T sugar.
Peel core and slice 4 Granny Smith apples, layer the pan and sprinkle with 1 T sugar.
Bake 40 minutes at 425 degrees, cool and sprinkle with pine nuts and chopped fresh rosemary (careful though - a little goes a long way)
Optional: Melt some honey or any kind of fruit jam to brush the tart after baking. This will give it a shine and help the toppings stick.
