As a baker going through a kitchen remodel, not baking for two full months just isn’t going to happen.  Every few days I get the itch to bake something.  Well as the saying goes “necessity is the mother of invention”.  How can I keep baking?  I own a Pro Series 34 Traeger that I love.  I know it can smoke almost anything under the sun, but how about a tart?  My Traeger has very precise heat control with a dial that works almost like my oven.  I just had to try it and let me say that the tart was delicious.  The crust baked to a golden brown and the apples were sweet and tender.  Just a hint of smoke flavor (using Traeger apple pellets), but not overpowering at all.

Traeger-Smoked Apple Tart

Traeger Pellets:  Apple

Butter Tart Dough

1 1/2 cups (7.5 ounces) all-purpose flour

1/2 tsp salt

10 tablespoons unsalted butter, cut into small cubes and very cold

3-6 tablespoons ice water

  1. In food processor, pulse flour and salt to combine, about three 1-second pulses. Scatter butter pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces about the size of small peas remain, ten to twelve 1-second pulses. Sprinkle 1 tablespoon water over mixture and process 1 second; repeat until dough begins to form small curds and holds together when pinched with fingers.
  2. Empty dough onto work surface; dough will be crumbly (if dough has large dry areas, sprinkle additional 2 teaspoons water over dry areas and incorporate by gently fluffing entire amount of dough with fingers). With floured hands, gather dough and form into a tight disk, about six inches in diameter.  Wrap in plastic, and refrigerate until cold and firm but malleable, about 1 hour.

Apple filling

2 Granny Smith apples

2 McIntosh apples

2 tablespoons sugar

1 teaspoon ground cinnamon

1/8 tsp salt

1 tablespoon fresh lemon juice

Peel and core apples.  Using a mandolin, thinly slice apples and place into a large bowl.  Sprinkle sugar, cinnamon, salt, and lemon juice over apples and toss gently.  Taste and adjust sugar, cinnamon, and salt if necessary.

To assemble:

Line sheet pan with parchment paper.  Remove tart disk from refrigerator.  On floured surface roll dough into a 12-inch circle.  Move dough onto the parchment-lined sheet pan.  Place apple filling in the center of the circle leaving a two-inch border around the edge.  Fold dough over apples, working your way around the circle, pleating as you go.

Fill Traeger with apple hardwood pellets.  When ready to smoke, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375F and preheat, lid closed, for 15 to 20 minutes.   Bake tart for 50 to 60 minutes, rotating pan 180 degrees once time halfway through smoking.  Tart is ready when apples are tender and the crust is golden brown. Cool on a wire rack. Serve warm or at room temperature.

This is not a sponsored post.  All opinions are my own.