Recipes

Lindera Farms’ Candied Crab Apple Tart with Goat Milk Buttercream

Reposted with kind permission from Lindera Farms. See the original recipe here.

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Ingredients

Goat Milk Buttercream

Candied Apples

  • 2 cups thinly sliced crab apples (or other tart variety)
  • 1 cup granulated sugar
  • ½ cup dry hard cider
  • ½ tsp salt
  • 1½ tbsp Lindera Farms Applejack Vinegar

Pie Crust

  • 2½ cups (325 grams) all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar, optional
  • 1 tsp ground cinnamon, optional
  • 1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 4 to 8 tablespoons ice water

Instructions

Goat Milk Buttercream

  1. Thoroughly mix the butter and goats cheese until creamy before mixing in the confectioner sugar and goat’s milk. Beat until thoroughly whipped.

Candied Apples

  1. Bring salt, sugar, and cider to boil. Reduce to a simmer. Incorporate apples and cook on low heat until reduced. Apples should be candied, not mushy. Allow to cool and fold in Applejack Vinegar. Refrigerate until ready to assemble.

Pie Crust

  1. Add 1 1/2 cups flour, salt, cinnamon, and sugar to a food processor, pulse until combined. Spread butter cubes throughout the mixture and pulse 6 times, until crumbly. Scrape bowl, add remaining flour, and pulse to evenly distribute. Move to a bowl and drizzle ice water over the mixture. Using a rubber spatula, mix until the dough comes together. Work the dough into a ball and refrigerate for at least 3 hours. Roll out dough into a thin layer, then cut out circles and bake at 350 for 8 minutes or until cooked through.

Assembly

  1. Using piping bag, pipe thin layer of buttercream onto tart rounds. On top, form a small pile of candied apples and garnish with herbs and flowers. Store in refrigerator if not serving immediately.
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