Lapsang Souchong Poached Apple Tart

I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.

I guess I never spoke about the holidays, but sandwiched between the stress of the season and the trials and tribulations of finals, which makeĀ The Paper Chase look likeĀ Paper Moon, it slipped my consciousness as quickly as the turkey caused me to.IMG_20151125_144141946Hood and I are reaching the end of our multi-part agreement, having worked together since August on a cream-based collaboration of a most delicious variety. My final task was to create a recipe using a Hood ingredient, and I decided to make a tart to take to Thanksgiving. IMG_20151126_173656959I’ve been MIA thanks to finals and various wormholes in my personal life, and I’m pleased to report that thanks to the efforts of Mr. and Miss Love, 50% of Thanksgiving did not suck. IMG_20151106_174152579This tart was made for them- apples poached in lapsang souchong, a puff pastry crust sprinkled with vanilla sea salt and smeared with mascarpone and drizzled with a homemade butter and cream caramel steeped in lapsang tea, topped high with apples and baked to perfection. The caramel is an easy set it and forget it dump recipe that whisks away the labor-intensive sugar-melting of one or the time-consumption of canned dulce or slow-cooker caramel and instead throws butter, cream, sugar, and vanilla in a pot and allows heat to do the work until incorporated.IMG_20151106_174437630The end result? A clever twist on apple pie. If you want to make your own recipes, the Hood e-cookbook is available and at your disposal, too. We enjoyed it with homemade schlag, good friends, and a double-fist of a wonderful old Sauternes in one hand and a smoked chipotle porter in the other. I couldn’t have asked for a better holiday filled with friends, food, and pets all around.

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