Tuesday, April 1, 2014


Triple Layered Apple Tart_DSC3271

DSC_4623The famous landmark, Haystack Rock is in our favorite beach in Cannon Beach, Oregon. When it’s low tide, you could walk up to the rock and observe little sea creatures. As you know, beaches in Oregon are not swim oriented…too cold, often gray and wind is relentless…but it surely has it’s charm and beauty._DSC3295

This haystack-looking tart recipe originated from Kinzo Nishihara (西原金蔵) but is not an exact copy. The owner of the pastry shop, Au Grenier D’or (オ・グレニエ・ドール) in Kyoto which store we have not yet uncovered but it is now included in my must visit list. My goal is to do it this fall but that’s a long wait…sigh…I don’t mind going to Cannon Beach and enjoying the long walk along the water’s edge. The best time to visit is in early Summer before school gets out as later the town is really crowded with tourists.

Ingredients and Instruction to make 1- 8inch tart. (Print Recipe here) I recommend that you make the dough and apple sauce the night before.

Necessary equipment – 8 inch tart ring, food processer
Desirable equipment  - mandolin slicer, hand held blender_DSC3311_DSC3259

#1 For tart crust

  • Low viscosity flour (薄力粉) 150g
  • Butter cubed and chilled 75g
  • Water 25ml
  • 1 Egg yolk or 12g
  • Salt 1/2 teaspoon
  1. In food processor, add flour and chilled butter. Use the pulse button to run 20 times. Add rest of ingredients and run 20 times more. If too crumbly then run a few times more.Do not over churn it._DSC3203
  2. Place onto flat surface and make a block. Tightly wrap with plastic wrap. Let it rest in the refrigerator for 3 hours or over night.. _DSC3207

#2 For Apple sauce   Note: I doubled the recipe to use left overs later_DSC3209

  • 1 large apple (original recipe recommend Fuji)
  • Granulated sugar 100g
  • Lemon juice 1 Tablespoon or bit more
  1. Cut apple in quarters, remove core and seeds then peel skin. Slice 1/8 inch thick.
  2. Put sliced apple and sugar in sauce pan. Cook on low heat for 10 to 15 minutes stirring occasionally until apple breaks down._DSC3304
  3. Blend with hand held blender or put in the blender to make sauce. Note: Does not have to be smooth. Add lemon juice.

#3 For almond cream Yield about 200g

  • Almond flour 50g
  • Powdered sugar 50g
  • Unsalted butter 50g room temperature
  • 1 egg beaten
  1. Whisk almond flour and powdered sugar in bowl. Add butter and combine well with wooden spatula
  2. Add egg in 4 parts. Blend well

# 4 Fit crust in ring  Line large cooking sheet with parchment paper

  1. Take dough crust out of refrigerator and leave on the counter for 5 minutes. Pound with wooden rolling pin to flatten. Dust surface with a little bit of flour if necessary then roll out to 1/8 inch thick._DSC3224 _DSC3225
  2. Lay ring on the prepared cooking sheet and put the crust on top of it. Fit crust tight at edge of ring. Roll the pin over the ring to remove excess dough. Prick all over bottom of crust with fork. Chill in the refrigerator for 30 minutes._DSC3232

Bake with almond cream

  1. Heat oven to 360F
  2. Spread almond cream ( #3) evenly on crust.
  3. Bake for 20 minutes. When it’s cool down enough to handle, remove the ring._DSC3236

Second bake

  • 2 large apples
  • 3-4 Tablespoon lemon juice
  • Water
  • Granulated sugar 80g
  1. Core apple but leave the skin on. Shoe string cut with mandolin. Put in a bowl and cover with water and add lemon juice. Leave in the bowl for about 5 minutes._DSC3238
  2. Heat oven to 360 F. Spread about 1 cup apple sauce (#2) over almond tart._DSC3242
  3. Make one size smaller ring  than tart with foil. Put it on the top of tart.
  4. Drain the lemon water very well. Put apple on the sheets of paper towel to ensure that you have removed the water. Combine the apples and the sugar. Mound the apple on top of apple sauce. Do not press. _DSC3254
  5. Bake for 20 minutes. After it has cooled, remove the foil ring, sprinkle powdered sugar on top to decorate.Serve with ice cream if you like._DSC3285

Left over dough was used to make Asian pear tartlets. Here is the Asian pear pie filling that my husband and I canned a couple years ago._DSC3255_DSC3303

Limited season flavor we enjoyed lately…Cherry blossom soba (buckwheat noodle) has pink hue and hint of cherry scent. _DSC3197

And, little too sweet but nice – Pickled Beets and Strawberry. ._DSC3314

Merry Christmas!…Fooled ya!


  1. Oh my, that looks amazing. So pretty! Well done! It reminds me a little of the Swedish apple cake, only about 100x more elegant and well made. Thanks for the inspiration - my wife can't eat raw apples but loves them so much so I think I'd get some brownie points if I made this for her!

    1. Ha ha ha.You're very nice husband. Thank you so much for your comment.

  2. Merry Christmas!!!??? You wish... It's not even Easter yet! I know I know it's April fool day :p

    Love your haystack apple tart!!! I have bookmarked it to bake them mini tartlets for the apple LTU event in September. Thank you so much for this fantastic recipe.

    Muah muah!


    1. Thank you Zoe for your kind comment.

    2. After reading your comment at my blog, I have been comparing your recipe with my print out (on 1 Apr) but don't seem to find the tiny error that you have mentioned. Can you please tell me? Thanks.

      I really wish to bake this recipe for a Sep event :D

  3. こんばんは。美味しそうなアップルタルトです。 今年のエイプリルフールは4月1日からの消費税のアップですっかり影を潜めてしまいました。
     http://www2.atpages.jp/hohk/extin.html 「幌馬車隊」 「ララミー牧場」

    1. コメントありがとうございました。 あなたのブログを見て、軽井沢もいいなと思っているところです。シーズンオフに入り(9月初め)、静かな時期では? まだ早いのですけど、計画を練るのは楽しいです。 

  4. That is a beautiful tart. Where do you get low viscosity flour?
    I want to try some of those waffles too! Dad is always so creative with his breakfast recipes.

    1. Thanks Mariko. The waffles were so good and I hope he will make some soon.

  5. I love apple tarts and this one is right up my alley!

    1. Thank you so much for your comment. I love to try your sour dough chocolate cake. Looks so good!

  6. My mouth is watering and I just ate dinner :)

    1. Thank you my Lady! I love to go to your blog and read your book review.

  7. It's too pretty to eat . . . but it looks so good I really would like some right now!!

  8. What an original and beautiful apple tart! I would have never thought of cutting apples in such a way. It must make a huge difference in texture (not to mention the gorgeous looks!). I often make a double fruit tart (with plum jam and fresh plums, the same with pears too), so I imagine how fantastic this double apple presence is. The almond cream is obviously a dream addition to this elegant tart! I love it!

    1. Thank you Sissi! I'm going to make your home-made taberu-rayu soon!

  9. A fabulous apple tart! So pretty and tempting.



  10. What a scrumptious looking apple tart!!! I could devour this in a heartbeat!