We look forward to our annual Fall Fair pie contest all summer long to taste the medley of flavours our community bakes up for the occasion! Folks enter their time- and taste-tested pies to be judged (kindly!) and sampled, and we get to reap the rewards of their careful work. This year's winner, baked by Avril, is an Apple Rose Tart with Pistachio Frangipane carefully arranged with a mesmerizing spiral of thinly sliced apples. Delight your dinner guests with this recipe, and put your own twist on it!

Fall Fair 1st Place Pie (Apple Rose Tart with Pistachio Frangipane)

Recipe

Pâte Sucrée Crust
• 1/2 cup butter at room temperature
• 1/3 cup caster sugar
• 1 & 1/4 cup flour
• 1 egg yolk

Pistachio Frangipane
• 3/4 cup butter at room temperature
• 3/4 cup caster sugar
• 3/4 cup shelled, unsalted pistachios
• 1 egg

Apple Topping
• 5 apples of different varieties, thinly sliced (Granny Smith, Red Delicious and Pink Lady are good ones to use)
• Honey

Instructions

1. Preheat oven to 375˚
   Cream together sugar and butter.
   Combine flour into the sugar and butter mixture (it will look very dry).
   Add in the egg yolk and mix together until combined.
   Form dough into a ball and flatten it out into a disc; wrap in plastic wrap and let chill in fridge for ~15 minutes.
2. Grease an 8” tart pan with removable bottom
3. Remove dough from fridge and begin evenly pressing dough into the tart pan
   Once dough has been formed in the pan (should be about 1/4” thick) bake for 15 minutes until light golden brown. Once tart has been removed from the oven; allow to cool before spreading on the frangipane.
4. While it bakes, begin making the frangipane:
   In a food processor, grind the pistachios into a fine powder.
   Cream together the butter and sugar and then add in the egg.
   Fold in the pistachios until combined.
5. Evenly spread the pistachio frangipane onto the cooled pie tart and begin working your apple slices into a rose formation by starting from the outside rim inwards, overlapping the apples.
6. Place tart back into the oven for 45 minutes.
7. Remove tart from oven and allow to cool slightly before drizzling with honey.
8. Admire your work, slice and enjoy!

Last year's First Place winner:

Yasha's recipe for "Pear with Hazelnut Frangipane and Cardamom"

2022 Fall Fair Pie Contest Winner

Pastry dough:

• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons organic sugar
• Pinch sea salt
• 8 tablespoons unsalted butter (115 g) – cold, cut in 1″ chunks
• 3 tablespoons cold water

For the frangipane:

• 3 oz (85 g) toasted hazelnuts (3/4 cup)
• 1/3 cup organic sugar
• 3 tablespoons unsalted butter – at room temperature
• 1 extra large egg – at room temperature

For the filling:

• 2 medium, ripe Bartlett pears
• 2 tablespoons unsalted butter (1 oz) (30 g) – cold
• 1 tablespoon lemon juice
• 2 tablespoons organic sugar

Step 1: Place the flour, sugar and salt in the bowl of a food processor and process at high speed for 15 seconds. Add the chunks of butter and pulse until the mixture looks crumbly. Add the water and pulse until the dough comes together in a ball. Place the dough on a work surface. Form a single ball and flatten with the palm of your hand to make a 1 1/2″ thick circle. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes until cold, but still pliable.

Step 2: Preheat the oven to 350F. To make the frangipane – Place the hazelnuts and sugar in the bowl of a food processor and process until the hazelnuts are very finely ground. Transfer to the bowl of an electric mixer. Add the soft butter. Whip at medium speed until the mixture is creamy, about 1 minute. Add the egg and continue whipping at medium speed until thick and ribonny, about 2 more minutes. Spread the hazelnut frangipane in the prepared tart shell. Peel the pears, trim both ends, then cut each pear in half lengthwise and core them. Slice each half lengthwise into 1/4″ slices, holding the slices together as you slice them. Slightly spread the slices and arrange them on top of the frangipane.

Step 3: Place the cold butter, lemon juice and sugar in a small saucepan. Heat over medium heat until the sugar has dissolved and the mixture starts to foam, stirring continuously. Transfer to a small bowl and brush the pears with half the mixture. Bake the tart for 30 to 35 minutes at 350F until the frangipane is golden. Remove from oven, brush the pears with the balance of the butter-sugar mixture and let cool to room temperature.