Apple Pie and Thinking Small
THERE REALLY IS AN APPLE PIE DAY
Although I think it should actually be celebrated in the fall, when NY State apples are at their peak, May 13th is Apple Pie Day. Here is a recipe for my favorite apple tart – not quite pie but a lot easier to make and I think, even more delicious. And a big bonus for us breakfast fans: it’s not too sweet and perfect with coffee in the morning.
This custardy, slightly boozy apple tart is based on the French tarte normande, one of the first dessert recipes I learned in culinary school. We keep it local by swapping Calvados for a NY State apple brandy, and we use heavy cream and eggs from our local dairy farm. And of course, we use NY State apples! If you make it, please, post a picture on Insta and tag us @the_forsyth
APPLE TART FORSYTH
Serves 8For the tart dough
- 6 tbs butter, cubed, at room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 cup flour
- 1/8 tsp salt
For the filling
- 4 medium NY State baking apples, about 1 1/2 lbs
- 2 large eggs
- 1/2 cup sugar plus 2 tbs for finishing the tart
- 1 tsp vanilla
- pinch salt
- 1 cup cream
- 2 1/2 tbs NY State apple brandy (or Calvados, Cognac or even bourbon)
- 1. Make tart dough by mixing the butter and sugar together until combined. Add the egg yolk and mix on low for 30 seconds. Mix in flour and salt on low speed until just combined. It will be a bit crumbly. If too dry to hold together when pressed, add a few drops of water.
- 2. Gather into a disk and place into the center of a 9″ removable bottom tart pan. Spread evenly across bottom of pan and all the way up sides using your fingers. Refrigerate or freeze until ready to use.
- 3. To bake, set oven to 350. Peel, core and slice apples into 10 slices. Place in concentric circles in the unbaked tart shell.
- 4. Whisk together eggs, sugar, vanilla and salt. Whisk in cream and brandy until smooth.
- 5. Place tart shell on baking pan. Pour filling over apples. You may have extra filling. Sprinkle sugar over the top.
- 6. Bake for 45-50 minutes until golden brown. Gently remove from ring (you may need to cut around with a small sharp knife) but leave on tart pan bottom. Serve warm or room temperature.
YOUR EVENT 2021: THINK SMALL
It’s hard to imagine gathering with a big group of friends and family just now, isn’t it? That will again happen, but in the meantime, many are scaling back big weddings, conferences and parties to more intimate events. Did you know that The Forsyth can be the perfect spot for your special event?
Choose the inn, Barn or the whole property for your engagement party, rehearsal dinner, elopement, perfect small wedding, wedding and baby showers, birthday parties, nonprofit and corporate retreats, yoga retreat…if you can dream it, we can do it. Small dinners and meetings in the inn for up to 20 and larger events for up to 60 seated can be held in our barn. Sleep up to 20 in our beautiful guest lodging. You won’t need a caterer or event planner, we do it all for you.
Chic, relaxed, intimate, friendly: our space was created with the flexibility to be what you need it to be while maintaining the unique charm that makes it The Forsyth. Great dates still available for fall 2020 and 2021.
Our thank you to you – If you or your referral books, enjoy a complimentary night at The Forsyth!
*holidays excluded
THANK YOU
Many of you have reached out to see how we are and what you can do to help while The Forsyth is closed. We can’t tell you how much that means to us. Thank you so much. There are a few things we would appreciate more than you will ever know:
- - Review us on Google and TripAdvisor and let others know about us for the future
- - Purchase a gift certificate for a future stay. They’re 20% off now with the code LOVE
- - Vote for the Forsyth to win a Chronogrammy Best B&B in the Hudson Valley. Voting closes 4.31 and we’d sure love to take the prize!
On behalf of everyone at The Forsyth, thank you and stay well until we see you again.
Your innkeeper,
Tamara