Introduction

On days when the air is crisp but the sun continues to provide comforting warmth, all that is within me longs to be in the midst of the apple trees. More specifically, there is an orchard near where I live that boasts over 25,000 trees all nestled in the blue shadow of a towering snow covered mountain.

To get a better view of all the trees that are simply bursting with apples, the orchard provides golf carts for your touring pleasure. With a maximum speed of 2 mph you can be sure you will get a leisurely and thorough view of the orchard.

Early in the apple-growing season you can find some of my favorite varieties including Zestar, Sunrise, Tsugaru, and a classic baking favorite - the Gravenstein.

I cannot describe the taste better than to just say that it tastes like Grandma. Not the familiar moth ball or slight mildew aroma that so often wafts from Grandma's house but it tastes of her apple pies. Tart and crisp with a deep floral flavor that puts the Granny Smith to shame.

Gravensteins are perfect for baking. They retain their crisp texture and their tart flavor perfectly balances with the surrounding sugar. If Gravensteins are not available Granny Smiths are a fine substitution.

The inspiration from this recipe comes of course from the apples but also from a rekindled love of Dulce de Leche. Read about how to make your own on Not Without Salt.

Dulce de Leche Apple Tart

For the crust use your favorite tart or pie dough recipe. Par bake the shell for 10-15 minutes at 350°F

Apple Filling:

• 3-4 tart baking apples - such as Gravenstein, Granny Smith, Honey Crisp
• 2 tbl. dark brown sugar
• 2 tbl. lemon juice

Peel the apples then slice 1/4" thick. Add the brown sugar and lemon juice. Stir to combine then let sit.

Crumble Topping:

• 6 tbl. cold butter
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 tsp salt

Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour and sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.

You will also need 8 oz Dulce de Leche for this tart.

Assemble the tart.

Let the tart shell cool slightly then spoon in the Dulce de Leche. Carefully spread the Dulce de Leche using the back of a spoon so the layer is even. Add the apples and all the juices they've created. Sprinkle the crumble topping on top of the apples.

Place tart back in the oven at 365°F for 25-30 minutes.

Let cool completely then sprinkle with powdered sugar to serve.

Note: This can be made in a spring-form pan for a very lovely presentation.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Gabriel Rodriguez. Used with permission.