Madhattersfruitbread Recipes

DATE FLATBREADS

Steps:

• Place dates and saffron in a glass measuring cup or small bowl and add boiling water; let soak until softened, about 1 hour. Puree until smooth using an immersion blender or a food processor. Strain mixture through a fine-mesh sieve and discard solids. Set date puree aside.
• Whisk together flour and salt in a large bowl. Using a fork, stir in egg and 1/4 cup melted ghee and mix until a crumbly dough forms. Mix in reserved date puree with a fork or your hands until the dough starts to come together. On a lightly floured surface, knead dough until smooth and elastic, 2 to 4 minutes.
• Divide dough into 12 equal pieces and knead until smooth. Form into balls and transfer to a parchment-lined baking sheet. Cover with plastic and let rest for 1 hour.
• On a lightly floured surface, use a floured rolling pin to roll one ball of dough into a rough oval, 8 to 10 inches in length. Brush surface with melted ghee, sprinkle with 1 tablespoon chives, and fold bottom third of dough up to the middle of the dough. Then fold top third of dough down over dough until it just touches the bottom edge. Brush surface again with ghee and fold each side in, one on top of the other to make a square. Roll the dough square out, turning several times, to form a rectangle about 5 by 7 inches. Brush both sides with ghee. Transfer to a baking sheet. Repeat process with remaining dough balls.
• Heat a large cast-iron griddle or skillet over medium. Working with one piece of dough at a time, cook until golden brown and bubbling, about 1 minute per side, brushing with more ghee as necessary. Transfer to a plate and sprinkle with salt before serving.

BREAD BAKER'S FRUIT TART

Steps:

• Preheat oven to 450 degrees with rack in center. In a medium bowl, combine apples, lemon juice, and 2 tablespoons sugar. Toss to combine. In a 10-inch cast iron skillet, melt 2 tablespoons butter over medium heat. Add apples, and cook, stirring frequently until softened, 4 to 5 minutes.
• Butter a second 10-inch cast-iron skillet. (Alternatively butter a 10-inch fluted tart pan with a removable bottom, placed on a baking sheet without the bottom.)
• Turn the dough out onto a lightly floured work surface. Flatten it into a 9-inch square. Dot 8 tablespoons butter over the dough. Roll the dough up, pinching the edges to seal. Fold dough in half. Dust work surface with flour. Knead gently to distribute butter evenly. Flatten the dough into a 10-inch round.
• Fit into prepared skillet, pressing and dimpling dough with your fingers. Prick all over with the tip of a knife. Spread apple mixture evenly over the dough, leaving a 1/2-inch border. Dot with remaining 2 tablespoons butter, and sprinkle with remaining 1 to 2 tablespoons sugar, depending on the sweetness of the apples.
• Bake until edges are golden brown, 20 to 25 minutes. Remove from oven and let stand at room temperature for 20 minutes before serving. Serve warm or room temperature. Refrigerate if keeping longer than one day.