As you know, we are Nuts About Granola! Granola is not just for parfaits, it is not just for making into bars, it is not just an ice-cream topping. There are so many ways you an incorporate granola into your recipes. This post we are talking about using our classic Plain Jane granola in a crust for a Poached Apple Tart. Apples are used in this recipe but pears would be a yummy substitution!
Peel, core and slice 5 apples. I use Granny Smith apples. These are a tart cooking apple that holds up to baking.
I am using an apple peeler/corer/slicer in this photo. It is not a necessary tool but it makes getting the job a whole lot easier. If you do any sort of baking with apples on a regular basis I highly suggest getting one of these gadgets. It is a great investment.
Place the apples in a 9x13 pan, cut side down.
In a separate pan bring 1 cup of water and 1 cup of sugar to a boil. This will be the poaching liquid for your apples.If you wanted to be a little fancy you could add a cinnamon stick to the syrup as it comes to a boil. I didn't in this recipe but it would add one more layer of flavor to the dish.
Sprinkle a 1 Tablespoon of ground cinnamon and a healthy grate of fresh nutmeg over the apples. If you don't have fresh nutmeg to grate I would use 1/4-1/2 teaspoon of ground nutmeg.
Pour the simple syrup over the apples.
Cover the apples with foil and allow them to bake at 350 degrees until soft. These took about 20 minutes.
Remove them from the oven and allow to cool completely.
While the apples are poaching and cooling it is time to make the Plain Jane granola crust. If you like this crust you will need to check out the Pumpkin Pie recipe featuring a Forager Granola Crust.
In a food processor combine:
- 2 cups Plain Jane Granola
- 3 Tablespoons Softened Butter
- 3 Tablespoons Honey
After a few pulses it should resemble this.
Press the Plain Jane Granola crust mixture into a tart pan with a removable bottom. Press the mixture up the sides of the pan as well.
Bake at 350 degrees for 15 minutes.
Allow to cool completely.
While the apples and the crust are cooling it is time to make cinnamon whipped cream!
In a clean, cold bowl use a whisk to whisk 1 cup of heavy cream, 1/4 cup of granular sugar and 1 tablespoon of ground cinnamon to stiff peaks.
If you are feeling fancy, fill a pastry bag fitted with a star tip and pipe swirls of whipped cream on the cooled Plain Jane granola crust. Spreading an even layer of cream is another option that works just as well.
Use a spatula to lift the poached apples onto the tart.
I found it easier to lift a half an apple at a time and fans it out instead of trying to lift each slice individually.
Fill the tart with the poached apples.
Slice and enjoy!
This tart is best served immediately.