A Top Chef Thanksgiving: Recipe du Jour

Here's the final dessert recipe - we hope you've found a bit of Top Chef-style inspiration for your Thanksgiving meal.

Top Chef Season 5 finalist Carla Hall's Rustic Apple Pie Tart with Apple Cider Reduction (dessert)


INGREDIENTS

FLAKY PIE CRUST
2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
1/3 cup water
1 teaspoon salt
1 tablespoon sugar

APPLE FILLING
4 Granny Smith apples, peeled and dices
4 Fiji apples, peeled and diced
2 tablespoons butter
Pinch salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon
2 tablespoons crystallized ginger, chopped
2 tablespoons corn starch
1 teaspoon vanilla
1/4 cup water

APPLE CIDER REDUCTION
1 quart apple cider
4 bags ginger peach tea (herbal)
2 inches ginger root, peeled and thinly sliced
2 tablespoons brown sugar

DIRECTIONS

FLAKY PIE CRUST
Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

APPLE FILLING
In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.

In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.

PIE
Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.

APPLE CIDER REDUCTION
Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or bleu cheese.

© 2009 CARLA HALL