When Bilbo finds himself hosting an “unexpected party” of dwarves (plus one wizard), he scurries around gathering food items to serve his guests. As each dwarf appears on his doorstep, he requests a new food item. Bifur requests “raspberry jam and apple tart.”
Though in the context of the book, I think Bifur was asking for raspberry jam and apple tart separately, I decided to combine them! When I found this recipe for a rustic apple tart, it called for a few Tablespoons of apricot preserves. When I read this, I knew instantly that I wanted to incorporate Bifur’s request and change the apricot preserves to raspberry jam.
The resulting apple tart turned out beautifully. The red color of the jam made the tart more visually stunning, and it added a depth of flavor that made me want to eat this entire apple tart in one sitting.
Bifur’s Raspberry Jam and Apple Tart – The Hobbit Recipe
- 1 1/2 cups plus 1 Tbsp. flour
- 1/4 tsp. salt
- 12 Tbsp. butter, cold and cut into 1/2-inch-thick pieces
- 1/3 cup ice-cold water
- 3 1/2 Tbsp. sugar
- 2 large apples, peeled, cored, and cut into thin slices
- 2 Tbsp. butter, melted
- 2 Tbsp. seedless raspberry jam, melted
- Add the 1 1/2 cups of flour, the salt, and the cold butter to a food processor, and pulse until a crumbly mixture forms.
- Add the cold water, and pulse for a few more seconds until combined (the mixture will still be a bit crumbly).
- Pour the crumbly dough onto a floured surface and knead it for a few seconds until the dough comes together in a ball.
- Flatted the ball of dough, and roll it out in a round shape until it is about 1/4 inch thick.
- Place the dough round onto a baking sheet lined with parchment paper or a silicone baking mat.
- In a small bowl, mix together 2 Tbsp. of sugar with 1 Tbsp. of flour.
- Sprinkle the sugar/flour mixture onto the dough round.
- Place the apple slices on top of the flour/sugar mixture. Arrange them in a circular overlapping pattern, leaving a couple inches of dough free around the edges.
- Fold over the edges of the dough, overlapping the apples a bit.
- Brush the melted butter on top of the apples.
- Sprinkle the top of the tart with 1 1/2 Tbsp. of sugar.
- Chill the tart in the refrigerator for about 10 minutes.
- Bake at 400 degrees F for about an hour. If the tart starts to get too brown before the hour is up, place a layer of aluminum foil on top to keep it from burning.
- Brush the melted raspberry jam on top of the cooked tart, and allow it to cool slightly.
This apple tart was so easy to make, but it still looked beautiful and tasted amazing. It made me want to plan a trip to the Misty Mountains. If only…
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