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.
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.
December 8, 2010 | 8:34am
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
2 C AP flour
9 T cold butter (cubed)
1 T sugar
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.