Apple Pie Tart

For the crust:

5 tablespoons butter, cold
1 cup flour
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon cinnamon
1 egg
1 teaspoon vanilla extract

Cut the butter into small chunks. In the bowl of a stand mixer or a large mixing bowl, beat the butter, flour, baking powder, sugar, and cinnamon until the butter is the size of small peas.

Add the egg and vanilla and beat until the mixture is crumbly. Butter and flour the bottom and sides of a spring form pan or a tart pan. Using your fingers, press the crust mixture into the bottom of the pan, spreading it up the side of the pan as well. Set aside while making the filling.

For the apple pie filling:

3 Granny Smith, Braeburn, or Honeycrisp Apples
3 tablespoons sugar, divided
3 tablespoons butter
1 egg
1 tablespoon pear or apple brandy
1 teaspoon cinnamon

Peel and core the apples. Slice the apples very thinly. This will look like a lot of apples, but it will all work out.

Starting from the center of the pan-filled tart pan, arrange the apples in circles, filling an entire layer of the pan. When the first layer is done, start on a second layer and a third if necessary. Repeat until all of the apples have been used.

Sprinkle the tart with 1 tablespoon of sugar and bake for 40 minutes at 350° F. Five minutes before the 40 minutes is up, melt 3 tablespoons of butter in a small saucepan. Remove the butter from the heat and mix in the egg, the remaining 2 tablespoons of sugar, the brandy, and the cinnamon with a whisk.

Remove the tart from the oven and brush with the glaze. Return the tart to the oven and bake for another 25 minutes. Cool for at least 20 minutes before slicing.

Apple Peel Tea

Peels and cores of 5 apples
4 cups water
2 1/2 tablespoons brown sugar
2 whole cloves
1 cinnamon stick

Place the apple peels and cores, water, and brown sugar in a medium saucepan. Bring to a full boil, then reduce to a simmer/low boil and add the cloves. Let simmer for one hour.

After one hour, turn off the heat, add the cinnamon stick, and let sit for 45 minutes to an hour. You can also taste for sweetness when you add the cinnamon stick, adding more brown sugar if you like a sweeter tea.

Pour the tea through a fine strainer, and discard the strained apple mush. The liquid can be stored in a container in the fridge (I generally use a mason jar), and leftovers can be drunk cold, or reheated on the stove or in a microwave.

Salted Caramel Cinnamon Rolls

For the dough:

2 eggs
3/4 cup warm water
1 package active dry yeast
1 teaspoon salt
3 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold unsalted butter

Beat the eggs in a small bowl. Add the warm water and yeast. Stir to combine and then refrigerate the mixture for 10 minutes.

In a large bowl, whisk together the salt, flour, and sugar. Using a fork or pastry cutter, cut the butter until it’s in coarse lumps. Pour the egg and yeast mixture into the flour mixture and stir to combine. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth (about 2 minutes). Place the dough in a greased bowl, cover with plastic wrap or a damp tea towel, and let rise until doubled.

For making the filling and assembling the rolls:

1 cup granulated sugar, divided, plus more for sprinkling
1/4 cup milk or cream
1 teaspoon kosher salt
1/4 cup whiskey
4 tablespoons butter, softened, divided
2 tablespoons cinnamon
1/3 cup brown sugar

In a heavy-bottomed saucepan over medium heat, cook 2 tablespoons of sugar until the edges turn amber. Add the rest of the sugar and stir until it all turns amber and melts but doesn’t burn. Take the pan off of the heat and carefully pour in the milk or cream. It will bubble furiously! Just let the bubbles die down, then add the salt whiskey, and 2 tablespoons of the butter and stir until smooth. Set aside to cool and thicken.

Take the risen dough and roll it out on a lightly floured surface to a large rectangle, about 1/4-inch thick. Spread the remaining 2 tablespoons of softened butter over the dough and sprinkle with the cinnamon and brown sugar. Spoon and spread the thickened caramel sauce over the dough.

Starting with the edge nearest you, roll the rectangle lengthwise into a long log. Using a serrated knife or a piece of dental floss, cut the roll into 2 inch-wide slices. Place the slices carefully into a greased 9-inch round cake pan or a square baking dish. Let rise in a warm place for 30 minutes.

Sprinkle the tops of the rolls with granulated sugar (optional) and bake in a preheated 350° F oven for about 24 minutes.

Remove from the oven and let cool. If you want to frost them, mix together 1 cup confectioners’ sugar and 2 tablespoons milk in a bowl (adding more sugar or more milk to get the consistency you want) and spread it over the rolls.