Dinner in Hobbiton for Hobbit Day dessert recipes
Dinner in Hobbiton for Hobbit Day – Apple Tart and Seed Cake recipes
As much as I love the dinner spread this dessert table really gets me so happy. A hobbit’s dessert table is jam-packed with seasonal fruit (ideally grown in the Shire), cheese with dried fruits and nuts, and beautiful little cakes. Just top that all off with some tea and you’ll even have dwarves knocking on your door in no time. I wanted this table to look fresh and bountiful so I was so lucky the berries were still beautiful and delicious at this time of the year. So, whether you’re throwing this party in the dead of winter or in the middle of summer, make sure to use what is seasonal.
I’ve posted recipes for this apple tart and seed cakes quite a while ago and while you definitely do not have to have these two items on the menu, I found it appropriate since they were mentioned in the book. These pastries can be made a day ahead but just remember to cover and seal it well to prevent it from drying out. Please enjoy.
Dinner in Hobbiton for Hobbit Day – Apple Tart and Seed Cake recipes
Apple Tarts and Seed Cakes - Dinner in Hobbiton
Ingredients
Apple Tarts
- 2 cups all purpose flour 250g / 9oz
- 1 tsp salt
- 2 tsp granulated sugar
- 4 tbsp unsalted butter, thinly sliced 60g / 2oz
- 1 tbsp vegetable shortening 14g / 0.5oz
- 1/2 cup ice cold water 113g / 4oz
- 4 granny smith apples cored and sliced to 1/4" thick slices
- 2 tsp ground cinnamon
- 4 tbsp granulated sugar
- 2 tsp lemon juice
- 1 whole egg lightly whisked
- apricot glaze as needed
Seed Cakes
- 6 tbsp unsalted butter, room temp 90g / 3oz
- 1/2 cup granulated sugar 90g / 3oz
- 1 whole egg
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup all purpose flour 127g / 4.5oz
- 1/2 tsp salt
- 1 tsp baking pwoder
- 1/2 cup almond flour 50g / 1.7oz
- 1 1/2 tsp caraway seeds, lightly toasted
Instructions
- Preheat the oven to 375F. Lay a piece of parchment on a baking sheet and set aside.
- To prepare the dough, combine the flour, salt, and sugar in a mixing bowl. Mix until combined. Add the cold butter and vegetable shortening. Mix with a paddle attachment on medium speed until the butter pieces get to about hazelnut size pieces.
- Add the ice cold water until it comes together as a ball of dough when pressed together. Wrap with plastic wrap and refrigerate for 20 minutes.
- Mix the apples, cinnamon, sugar, and lemon juice together until combined. Set aside.
- Roll the dough out on a lightly floured surface. Cut out 4 1/2" circles. Fill the center of each circle with the apples while leaving a border on the edges. Fold up the edges of the dough. Egg wash the edges and bake for 15 minutes until golden brown.
- Let it cool to room temperature. Brush each tart with the apricot glaze and serve.
Seed Cakes
- Preheat the oven to 375F. Lightly grease a mini loaf pan and set aside.
- In a stand mixer, cream the butter until smooth. Add the sugar and lemon zest and mix on medium speed until well combined. Add the egg and vanilla and mix until incorporated.
- Add the almond meal and salt and mix. Add the flour and baking powder on medium speed and mix until combed. Finally, add the caraway seeds and mix until incorporated.
- Portion the batter evenly into pan and bake for 15-20 minutes until golden brown and a skewer comes out clean when inserted in the center.
