An Apple a Day...your NJ Grown favorites

Apple picking season is on its way.  We've been polling readers to find out their favorite NJ Grown choices-and with 30 varieties of apples grown in NJ alone, this was no small task-whether you enjoy the crisp crunch of a first bite-or sweetly baked apple crisp- our Apple a Day blog will make your mouth water!
Granny Smith is a top pick of our Green Happenings readers-maybe it's the color?
These tart tasting apples are great for all-purpose use.








LOOKING FOR A FANTASTIC NEW RECIPE?  We found a great one on the Food and Wine website. Kate Newmann contributed this little slice of culinary heaven:

mith Apple and Brown Butter Custard Tart

• ACTIVE: 1 HR
• TOTAL TIME: 3 HRS
• SERVINGS: 8 TO 10 SERVINGS

• MAKE-AHEAD
• STAFF FAVORITE

INGREDIENTS

TART SHELL

1. Vegetable oil spray
2. 1 1/3 cups all-purpose flour
3. 1/2 cup sugar
4. 1/2 teaspoon baking powder
5. 1/4 teaspoon salt
6. 1 stick unsalted butter, softened
7. 1 large egg yolk mixed with 1 tablespoon water

FILLING

1. 10 tablespoons unsalted butter
2. 1 cup sugar
3. 5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each
4. Salt and freshly ground pepper
5. 2 large eggs
6. 1/4 cup all-purpose flour

DIRECTIONS

1. MAKE THE TART SHELL: Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.
2. Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
3. MEANWHILE, MAKE THE FILLING: In a very large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.
4. In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 teaspoon of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.
5. Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.