Sorry! I have been asked to include the recipe. Here it is:
Red Fife Apple Tart with Maple Sugar
Serves 8, generously
The red fife makes a sweet and nutty crust, with a firm cookie texture. Not too sweet, it can be eaten for breakfast, too.
11/4 cup Red Fife Whole Wheat
½ cup All-Purpose flour
2 tablespoons maple sugar
¾ teaspoon baking soda
½ teaspoon salt
10 tablespoons butter, cold
1 egg yolk, large
¼ cup whole milk yogurt
1-2 tablespoons cold water
Blend the dry ingredients and cut in the butter until it is the size of peas and then add the egg yolk and yogurt and gently mix. If the dough isn’t coming together in a shaggy mass, add one tablespoon of water (or more if needed) and bring together in a rough flattened round. Refrigerate for 1 hour (or overnight).
¼ cup toasted and ground almonds
¼ cup toasted and ground black walnuts
5 medium apples
¾ cup maple sugar
½ teaspoon cinnamon
Squeeze of lemon juice
¼ cup maple syrup
Heat oven to 350F.
Roll out the dough onto a lightly floured surface or directly onto parchment paper. Dust the top of the dough to keep the rolling pin from sticking. Roll to a 12x17 inch rectangle. Place in same size baking tray and trim the excess. Chill for 30 minutes and then pre-bake for 10 minutes.
Meanwhile, peel, core and then thinly slice the apple segments (less than 1/8th of an inch thick). Place in a medium bowl and toss with lemon juice, sugar and cinnamon.
Sprinkle the dough with the ground nuts and then place apple slices over tart dough in parallel rows, overlapping each slice slightly.
Bake 40-45 minutes or until apples are soft and crust is well-browned. Brush with the ¼ cup maple syrup.