Apple Rosewater Tart

Ever been curious about the image at the top of this blog? It’s an apple-rosewater tart, a recipe that originally debuted during my thesis project. I recently received an email from one of my college professors that got me thinking about this recipe again. He said:
“I can’t seem to make an apple pie any more without using your Riesling wine and rosewater recipe. Actually, sometimes I use orangeblossom water, a suggestion of the Arabic grocery store where I get the rosewater.”
It tastes divine.
Apple Rosewater Tart
Based on American Cookery (1796) by Amelia Simmons
2 1/2 lbs. Apples,
2 tablespoon Rosewater
1 tsp. Cinnamon
2/3 cup Sugar
2/3 cup Riesling white wine
1 tbls. orange juice
1 tablespoon + 1tsp cornstarch

Crust recipe of your choice
1. Prepare crust
2. Slice apples and mix with sugar, cinnamon, orange juice and rosewater.
3. Melt butter in a large skillet. Add apples, wine and cornstarch. Saute until apples begin to sizzle, then about five minutes more. They will be just tender, but still fairly firm. Let cool.
4. Line tart pans with crust. Pour filling into crust.
5. Bake in an oven at 400 until crust edges are golden brown.