Bifur’s Apple Tart – The Hobbit Recipe

Bifur's Apple Tart - The Hobbit Recipe

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


  1. 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.
  2. Add the cold water, and pulse for a few more seconds until combined (the mixture will still be a bit crumbly).
  3. Pour the crumbly dough onto a floured surface and knead it for a few seconds until the dough comes together in a ball.
  4. Flatted the ball of dough, and roll it out in a round shape until it is about 1/4 inch thick.
  5. Place the dough round onto a baking sheet lined with parchment paper or a silicone baking mat.
  6. In a small bowl, mix together 2 Tbsp. of sugar with 1 Tbsp. of flour.
  7. Sprinkle the sugar/flour mixture onto the dough round.
  8. 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.
  9. Fold over the edges of the dough, overlapping the apples a bit.
  10. Brush the melted butter on top of the apples.
  11. Sprinkle the top of the tart with 1 1/2 Tbsp. of sugar.
  12. Chill the tart in the refrigerator for about 10 minutes.
  13. 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.
  14. 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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Bilbo Baggins’ Seed Cake Recipe – The Hobbit

“…I don’t mind some cake—seed-cake, if you have any.”

“Lots!” Bilbo found himself answering…and he found himself scuttling off…to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.

-The Hobbit

Bilbo Baggins Seedcake Recipe Hobbit Lord of the Rings

Here we go with another recipe from my very favorite book of all time. I’ve seen and tried many recipes for Bilbo’s seed cake and have never liked them much. Most recipes out there are very authentic to the type of seed cake that Tolkien likely meant, which is caraway seed cake. I think it’s wonderful that these food bloggers and cookbook authors want to be authentic, but I much prefer poppy seed cake to caraway seed cake.

Years ago, when the first Hobbit movie came to theaters, Denny’s ran a promotion in which they offered a Hobbit-themed menu. Being the total nerds that we are, my husband and I drove 45 minutes to the nearest Denny’s just to eat Hobbit food! One of the items on the menu was French-toasted lemon poppy seed cake with a cream cheese glaze. It was so yummy!

For my recipe, I decided to go somewhere in between the authentic caraway seed cake and the totally inauthentic lemon poppy seed French toast, and I found a great sweet spot! I adapted this recipe for poppy seed cake from Food Network.

Bilbo Baggins’ Seed Cake Recipe


  • 1 cup flour
  • 1 1/4 tsp. baking powder
  • 3/4 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/2 cup milk
  • 3 Tbsp. poppy seeds
  • 1 tsp. vanilla extract


  1. Sift the flour and baking powder together into a large bowl.
  2. Add the rest of the ingredients and mix until incorporated.
  3. Pour the batter into a round cake pan (or several round cake pans if you’re making smaller cakes).
  4. Bake at 350 degrees F for 30 minutes, or until done in the middle.

When I took these cute round cakes out of the oven, I really felt like a hobbit! And I had just as much fun eating the cake as I did making it. I hope you enjoy it as much as I did!


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Good food is meant to be shared!

Beorn’s Twice-Baked Honey Cakes – The Hobbit

When I decided to do a full menu based on the food that Beorn provides for the company in The Hobbit, I knew that twice-baked honey cakes had to be on the menu. As I was researching, I found many different versions of the honey cake recipe, but a lot of them were not very true to the book. They either were not twice baked, as the book states, or they had frosting and other messy things on them that would not travel well. And these cakes, after all, were created in the book specifically with travel in mind.

Beorn's Twice-Baked Honey Cakes are perfect for adventures!
Beorn’s Twice-Baked Honey Cakes are perfect for adventures!

Finally, I found a couple recipes that were perfect. I based my recipe for Beorn’s twice-baked honey cakes on these two recipes from Food in Literature and Kitchen Overlord. I used elements from both these recipes and made a few adjustments of my own to come up with the following recipe:

Beorn’s Twice-Baked Honey Cakes Recipe


  • 1/4 cup unsalted butter, softened
  • 2/3 cup honey
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Extra honey, as a glaze


  1. Mix the softened butter and the honey together until well incorporated.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Mix in the vanilla extract.
  4. Sift together the flour, baking powder and salt.
  5. Add the flour mixture to the wet mixture and blend well.
  6. Shape the dough into small cakes (I used a brownie edge pan, pictured below. Best invention ever!)twice-baked-cakes
  7. Bake at 375 degrees F for 15 minutes.
  8. Take the cakes out of the pan and place them on a cookie sheet.
  9. Brush the tops of the cakes with honey, and let the honey soak in for a minute.
  10. Bake the cakes for 10 more minutes on each side.

The honey will harden into a sweet glaze as it bakes, and the cakes will have a nice firm crust, perfect for taking with you on adventures. I believe these cakes are something Beorn himself would be proud of!

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Don’t worry, though, this costs you nothing extra!

Good food is meant to be shared!