Rustic French Rub Food

RUSTIC FRENCH APPLE TART

Steps:

• Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn't stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you'll roll the dough out further on the parchment paper so go ahead and clean your work surface).
• Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
• Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It's fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet - the pastry should curve up the lip of the pan.
• Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don't worry about making it look perfect! It doesn't make much difference in the end and you don't want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
• Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
• Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
• Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It's okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it's baked.) Transfer the pan to a rack and let cool.
• While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
• Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
• Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
• Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
• Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

RUSTIC CHICKEN RUB

Steps:

• Blend brown sugar, cilantro, tarragon, salt, basil, onion powder, garlic powder, dried lemon zest, parsley, black pepper, and paprika together in a food processor until well-combined. Store in an airtight container.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

RUSTIC SPICE RUB (BULK)

Steps:

• Thoroughly mix all ingredients together, give it a taste, adjust seasonings to you own liking and store in air-tight container(s). Keep in cool, dark place (kitchen cabinet or pantry). Will stay fresh for several months.
• *Note: If you want to divide the spice rub into smaller portions to give as gifts, use whatever size jars you choose (I use 4 oz baby food jars). If reusing old jars, thoroughly wash and remove the labels. Cut out a circle of cute, small printed material (I like small checkered print) larger than the lid of the jar (I use "pinking shears" to do this). Fill the jar and close tightly. Lay the material over the lid of the jar and secure with a rubber band around the neck of the jar. Tie a ribbon around the neck of the jar to cover the rubber band and make a bow (I like to use raffia so it truly gives it a "rustic" look). Add your own sticky label or attach a small gift tag to the ribbon to describe what is in the jar.
• Enjoy!

RUSTIC RUB

Steps:

• Stir together all ingredients in a bowl until combined well.
• Keeps in an airtight container at room temperature for 3 months.

JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB

Steps:

• In a small chopper combine the ingredients and chop.

EMERIL'S SPICE BLEND RECIPES

Steps:

• Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
• Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.