Festive foods take on new meaning when made with serious beer. And with fall’s arrival this dish will impress, especially when it’s made with the perfect Lager.
This tasty take on the beloved apple tart comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers. And it was created for them by Chef Laurent Aubel.
And although the recipe calls for any lager, we used Scrag Mountain Pils, a 4.8% ABV Czech-Style Pilsner from Lawson’s Finest Liquids that’s a tribute to Waitsfield, Vermont’s pure water source which comes from an ancient aquifer deep beneath Scrag Mountain.
So let’s do this!
Apple Tart With Lager Crust
- 1 cup warm water
- 4 cup flour
- 1/2 cup milk
- 1 cup lager
- ⅓ cup sugar
- 1 Tbsp. salt
- 1½ Tbsp. dry yeast
Apple Topping Ingredients
- 4 green apples, peeled, cored, and sliced 1/3-inch-think
- ¼ cup butter, melted
- ¼ cup sugar
Preheat the oven to 400 degrees F. This is a must – do not start baking until the tart until the oven has been fully preheated.
In a medium bowl, dissolve yeast and in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl, combine flour, salt, and sugar. Slowly combine mixtures while also adding beer and mix until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and roll into a 15-inch round. Transfer crust to a lightly greased tart pan.
Put the apple slices on top in overlapping circles to within ½ inch of the edge. Fold the dough over the apples. Mix sugar and melted butter and brush the apples.
Cook the tart for about 30 to 45 minutes or until apples are tender and crust is golden in color and cooked through. Let cool before serving.
Want more Cooking with Beer recipes?
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(Image credits: Beer Institute)