After one of the most stressful work weeks I’ve ever had, I couldn’t have asked for a better weekend. The weather was perfection, fall leaves were at their peak colors, we had good family time and tons of great food. I also baked a dutch apple tart on Sunday and was proud of myself for getting back into the kitchen.
Erik’s mom drove down from North Dakota to stay with us for the weekend. We ate at great restaurants, went shopping and visited a vineyard and apple orchard.
Fall in MN never disappoints. There are beautiful, vibrant leaves and usually a warm day or two. This weekend was in the 80′s. It was hot and I loved it.
The winery we went to is in Stillwater, Mn, called St. Croix Vineyard and Aamodt’s Apple Farm.
It is past pick-your-own-apple season so we chose apples in bulk. I got haralsons and honey crisps. Delicious. We also walked around the grapes vines, past their harvest but still so pretty.
This vineyard is awesome because you can buy wine by the bottle, cheese and crackers and eat/drink on the patio with live music for entertainment.
I couldn’t resist snapping photos of these adorable baby onesies.
I had a honeycrisp sunday. Oh my…so good. Vanilla ice cream, the sweetest apples and honey.
Erik and his mom, Karen.
Karen and I.
On Sunday Erik and his mom went to a Vikings game and I had a few hours to myself. I decided to bake a dutch apple tart with the haralson apples from the orchard. I found a great recipe on My Baking Addiction and got to work.
I used store-bought crust….what can I say? I haven’t put much of anything in the oven with the exception of frozen pizza for the past few months so I need to slowly ease myself back into this.
The tart was delicious. Super sweet from the oatmeal streusel topping and sugary/butter sauce and warm, fresh apples. YUM.
Dutch Apple Tart (adapted from My Baking Addiction)
1 package store-bought pie dough (with 2 rolls of dough)
1/4 cup unsalted butter
1 tablespoon and 1-1/2 teaspoons all-purpose flour
2 tablespoons water
1/4 cup white sugar
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 Large Granny Smith (or Haralson) apples – peeled, cored and thinnly sliced
Oatmeal Streusel Topping
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter
Caramel sauce (optional)
Prepare and prebake pie crust according to package directions. You can either use a 9 inch tart pan or four, 3-inch tart pans (I used the smaller, 3 inch pans). After the crust is baked, turn oven temperature to 425 degrees.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon and bring to a boil. Reduce temperature and let simmer.
Prepare Oatmeal Streusel Topping by combining flour, teaspoon cinnamon, nutmeg, brown sugar, and oats. Mix thoroughly, then cut in butter until mixture is crumbly.
Fill crust with apples. Gently pour the sugar and butter liquid over the crust. Top with prepared Oatmeal Streusel Topping.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 20-30 minutes, until apples are soft. I topped my tarts with store-bought caramel sauce.
So quick confession, my tart looks a bit different than the tart on My Baking Addiction. It’s because I screwed up the oatmeal streusel topping (but it still turned out just fine!). I forgot the step to cut in the butter and realized after I sprinkled the streusel on top. So I remedied it by thinly slicing cold butter and laying it on top of the streusel. Same taste, different texture. Like I said…I’m easing (slowly) back into the kitchen!