Travel with Us
Be Inspired, Learn and Connect from Our Home to Your Home with local and international artists for tips on creating art, make a medicine wheel/dream catcher, design your own kite to fly and learn about the tradition of kite making and kite flying on Easter Mondays in Barbados.
Dance with Us!
Friday, March 26, 2021
7:00 pm – 9:00 pm
The St. Norbert Arts Centre invites you to let loose with your friends and family members and experience the energetic movements of Bhangra and Hip Hop for an evening of music and dance! Be prepared to warm up, work out, pop and lock! We have asked dance instructors Ranveer Brar, from the Winnipeg Punjibi Arts Academy and Joe Fresh (Jonel Fabro), from Studio 393 with Graffiti Gallery, to share the roots of each dance style, show some foundational or basic moves, provide practice time for us to learn a routine and tunes for everyone to wrap up each lesson with time to *freestyle, improvise and show your stuff.
Bhangra 7:00 pm – Ranveer Brar
Hip-Hop 8:00 pm – Joe Fresh
This Zoom event will be recorded and shared on the SNAC YouTube channel.
*All freestyle dancers will receive a free St. Norbert Arts Centre one year membership!
March 13, 1:00 pm
Paper Bead Jewelry in Sierra Leone
with Melrose Koineh
Learn the principals of making paper jewelry beads, recycling paper projects from around your home. Women in rural areas (villages) make paper beads from recycled magazines, newspapers, colored paper into beautiful beaded necklaces, earrings, etc.
African art and crafts are rich and diverse. It is an important part of our African heritage, passed down from generation to generation. The history of African arts and crafts dates back to early civilization and includes – wood carvings, paintings, masks and masquerades, status, bronze and stone work, clothing including batiks, weavings, tie and dye, beads, trinkets and bracelets, leather art works, home décor and kitchen wear and more.
Recycled paper projects such as wrapping paper, magazines, newspaper
Thin elastic for stringing the beads
March 13, 3:00 pm
Medicine Wheel Dream Catchers
with Michael Pierre
Learn how to make a decorative Dream Catcher. Creating a Dream Catcher is a very soothing activity that has origins in Indigenous culture. Facilitator Michael Pierre (Clubfoot Wolf) will share stories of the Medicine Wheel during the workshop. Dream Catchers can be as elaborate or decorative as the maker feels.
Supplies: We have Dream Catcher kits available at the St. Norbert Art Centre with everything you need to make a Medicine Wheel/Dream Catcher. Please contact firstname.lastname@example.org
March 20, 3:00 pm
with Agnes Neufeld
Coloured pencils are easy , clean and a mess free medium to make art. Make a drawing with minimum supplies, is easy to set up in a small work area, provided good lighting is available. This workshop is focused on a small drawing for all levels. Learn basics in making marks to colouring layering and shading. Colour pencils are a dry medium and lends to working at your own pace, since no drying time is required. My workshop will focus on vegetation grown on the prairies, from fruits, vegetables to flowers or plants. My training was in drawing in several mediums including coloured pencils. My work is highly influenced by the prairies We will explore a brief overview of these influencesand work. I am currently involved in agriculture production and am an avid gardener. This has led to several projects in my practice fromphotographing from labourer, the Farm Worker series to the Garden Series. This recent project evolved after an early frost in the garden. I was devastated by the loss and began researching about food waste. I am continuing to explore ways of making art about food waste. Be inspired as we create art together.
2 smooth drawing papers
12 Coloured Pencils (minimum)
Erasers-kneaded, vinyl rubber pen eraser (pentel – Optional)
Coloured photography (close up of fruit, flowers, vegetables or plants) Colour image should be office quality printing paper – not photo paper
Black and white image of above on office paper
Blended Tool Blending Stump, Cotton Swab
Sharp Tool Exacto Knife
Medium weight paper – optional
March 27, 3:00 pm
Kite Making in Barbados
with Tony Brathwaite
Kite making and flying kites is something that families do in Barbados. Children learn to recycle and use available items for the kite spine, coloured tissue or paint to personalize their kite and techniques to create sound when it flies. In Barbados, families fly kits during Easter and people enter kite fly competitions for grand prizes, cars, etc.
4 x piece of light weight wood, such as balsa or basswood – 3/16” x 3/8” x 16-18” (Michael’s)
1 x piece of bamboo ½”x 8” (this is optional to add a “bull” to make sound) we will trim down a little
Paper to cover base of kite, such as– brown paper bags, Kraft paper, packing paper, newspaper
For the design of your kite – Tissue paper – different colours
To joint the wood at a centre point – 1 straight (sewing) pin with a head 1 ½ – 2” or a head pin for jewelry making
Dental floss or cotton thread to help brace the kite frame
Travel With Us – Cooking Series
Be Inspired, Learn and Connect from Our Home to Your Home with delicious food from around the world. We will visit France, Italy, Mexico and the Caribbean on Sundays in March!
Sunday March 28 – MEXICO
Tres Leches Cake
Makes 12 Servings
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
¾ cup white sugar
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated.
Makes 4 Servings – 2 each
4 skinless, boneless chicken breasts, butterflied in ½
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
2 tablespoon chopped parsley
½ teaspoon dried oregano
Salt and pepper to taste
1 (15 ounce) can/jar tomato sauce
½ cup salsa of your choice (cooked not fresh)
2 tablespoon chili powder
1 can chopped green chilies
2 cloves garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green chilies, and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes.
Mexican Street Corn Salad
Makes 4 Servings
2 tablespoons vegetable or canola oil
6 ears of fresh corn shucked (about 4 cups fresh corn kernels) You can also use canned or defrosted frozen corn when not in season.
salt pepper to taste
¼ cup mayonnaise of choice or Aioli
½ cup feta cheese, finely crumbled
½ cup finely sliced scallions, green parts only
½ cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
2 medium cloves garlic, minced
Juice and zest from 2 limes
1 tablespoon taco seasoning
1 teaspoon chili flakes
- Heat oil in a large skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt and pepper, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2-4 minutes longer. Transfer to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice and zest, taco seasoning and chili flakes. Toss to combine.
- Taste and adjust seasoning with salt and more lime juice to taste.
- Place salad into serving bowl and garnish with more scallion, cilantro, and feta cheese.
- Serve immediately.
Sunday March 21 – ITALY
Makes 4 Servings
4 boneless skinless chicken breasts
½ teaspoon kosher salt, plus more for seasoning
¼ teaspoon black pepper, plus more for seasoning
½ cup all-purpose flour
lemon zest, from one lemon
? cup lemon juice
½ cup chicken broth
¼ cup capers, drained and rinsed
¼ cup olive oil
2 sprigs thyme
2 tablespoons unsalted butter
1 teaspoon chopped parsley
- To ensure even cooking, cut the chicken breasts in half lengthwise to create 8 total pieces. Season both sides of chicken pieces with salt and pepper.
- In a shallow bowl combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.
- In a medium bowl combine lemon zest, lemon juice, chicken broth, and capers. Set aside.
- Heat a large 12-inch skillet over medium-high heat. Once hot add the oil. When the oil is hot, carefully add chicken to the pan. Cook until lightly browned, about 3 minutes per side. Remove and transfer to a plate.
- Add lemon caper sauce and thyme sprigs to the same pan used to cook the chicken. Bring liquid to a simmer over medium heat. Scrape down the brown bits from the pan and whisk until dissolved into the liquid. Reduce by 1/3, about 2 to 3 minutes.
- Return chicken to the pan and simmer over medium-low heat for 5 minutes, flipping halfway through. Transfer chicken to a serving dish.
- Over low heat, vigorously whisk in 2 tablespoons of butter into the sauce. Taste and season with more salt and pepper as desired. Add the chicken back and pour the sauce over top. Garnish with parley.
Makes 4 Servings
150ml extra-virgin olive oil, divided
1 small shallot, minced
2 medium cloves garlic, minced
1/2 teaspoon Dijon mustard
2 tablespoons red wine vinegar
Freshly ground black pepper
6 cups day old Italian bread, torn into bite-size pieces
4 medium ripe tomatoes, cut into wedges
½ cup sliced red onion
10 basil leaves, shredded
½ cup pitted black olives
½ cup green olives
1 cup fresh mozzarella, cut into bite-size pieces
- Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat and set aside at room temperature to drain, tossing occasionally, while you finish preparing the salad. Drain for a minimum of 15 minutes
- Meanwhile, preheat oven to 325°F. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a baking sheet and bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
- Reserve juice from strained tomatoes and get into bowl. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
- Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
2 ½ cups Italian-style 00 flour, plus additional for dusting
3 large eggs
1 pinch salt
1 teaspoon olive oil
1 tablespoon water, or as needed
- Place flour on a dry work surface. Make a well in the center and crack in the eggs; add the salt and olive oil. Gently beat eggs with a fork, incorporating the surrounding flour, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time.
- Knead dough with your hands by flattening the ball, stretching, and folding the top towards the center. Turn and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Dust work surface with flour. Divide dough into 2 equal portions. Flatten 1 piece a little and roll out a few times with a rolling pin. Turn dough 45 degrees and roll a few more times. Continue rolling and turning until dough is paper thin
- Slice dough into 1-inch-thick strips. Unroll strips and toss generously in flour. Let air-dry, about 30 minutes.
- Bring a large pan of salted water to a boil. Drop in pasta and cook until tender yet still firm to the bite, 3 to 4 minutes. Drain, coat with olive oil, lemon zest and S&P to taste.
Zabaglione with Fresh Berries
8 large egg yolks (room temperature)
¾ cup dry marsala wine
½ cup sugar
4 cups mixed berries of your choice (blueberries, strawberries, raspberries, Blackberries)
- Place the egg yolks, marsala, and sugar into a large stainless-steel bowl.
- Place the bowl over a simmering water bath (a large saucepan filled with 1 inch of simmering water.
- Using a hand mixer on low speed or whisk by hand (this could take some stamina!!) Beat the mixture until it is hot and forms a ribbon when the beaters are lifted, 6-8 minutes.
- Do not overcook or cook with too high heat or your eggs will curdle.
- Place the berries in a martini glass or small bowl. Top with the warm zabaglione and serve immediately.
Special Equipment Needed:
- Electric Mixer or Whisk
Sunday March 14 – Caribbean Islands
Jamaican Beef Patties
Makes 4 Large Patties
For Pastry Crust:
1 1?2 cups all purpose flour
1?4 cup Ice water
1?4 cup cold butter – salted
1 teaspoon apple cider vinegar
1 tablespoon curry powder
1 teaspoon sugar
1?2 teaspoon turmeric
1?2 teaspoon salt
1 egg + 1 tablespoon of water for egg wash
For Meat Filling:
1 lb ground beef
1?4 cup diced onion – fine dice
1 1?2 tablespoons olive oil
1 cup beef broth
2 garlic cloves
1?2 cup panko bread crumb
1 teaspoon of each – garlic powder, paprika, onion powder, curry powder, dried thyme, parsley
1?2 teaspoon allspice
1?4 teaspoon of each – cayenne pepper, clove
Salt and Pepper to taste
For Pastry Crust:
- Mix together the flour, curry powder, sugar, salt and turmeric in a food processor.
- Add the apple cider vinegar, ice cold water, butter and shortening.
- Pulse mixture until it pulls together and forms a ball.
- Lightly flour your workspace, transfer the dough, and roll out until
approximately 1?2 inch thick.
- Transfer the dough to a baking sheet lined with parchment paper.
For Pastry Crust:
- Heat skillet on medium high heat with olive oil. Add ground beef and crush into small pieces.
- Add the garlic, onions, and spice mix, stir until combined. Sautee 5-8 minutes until onions become translucent.
- Stir in panko bread crumb. Pour in the broth and let the meat filling simmer over medium-low hear for 5 minutes. The sauce should be thickened at this point.
- Cool filling For the Making:
- Heat oven to 375F
- Pull dough from fridge. Use a bowl or pastry cutter approximately 6.5
- Fill the center of each circle with about 2 1?2 tablespoons of the ground
beef mixture. Do not overfill or your pastry will break as you fold it over.
- Brush one side of the pastry with egg wash. Carefully fold the other side and fold it over the meat.
- Seal with a fork and place the patties on a baking sheet.
- Bake for 30-35 minutes.
1?2 green onion, minced
1?4 white onion, Diced
1?4 cup orange juice
1?3 cup lime juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons brown sugar
1 teaspoon ground allspice
1?4 teaspoon ground cinnamon
1?2 teaspoon ground cloves
1?2 teaspoon cumin
2 teaspoons fresh thyme
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 pounds boneless, skinless chicken thighs, skinless chicken thighs
- Put yellow onion, green onions, garlic, jalapeno peppers, fresh thyme, kosher salt, black pepper, allspice, fresh thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
- Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken, reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. 170 degrees F (77 degrees C) Place skilled over high heat and reduce pan juices, skimming fat off if necessary, until sauce thickens slightly, about 8 minutes.
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
Coconut Rum Cake
Makes 8 Servings.
1 1?4 cups all purpose flour.
1 1?2 teaspoons baking powder
1?4 teaspoon salt
4 large eggs plus 3 large yolks
1 1?2 cups sugar
1 teaspoon pure vanilla extract
3?4 cup unsalted butter, melted and cooled
3?4 cup sweetened cream of coconut
1 tablespoon dark rum
For Coconut Slivers:
1 medium coconut
2 teaspoons confectioner sugar
1?2 teaspoon dried ginger
1?4 teaspoon cinnamon
4 tablespoons cream cheese, softened
4 tablespoons cream of coconut
1 tablespoon Dark rum
1 tablespoon spiced rum
1?2 tsp pure vanilla extract
2 tablespoons heavy cream
1?2 cup confectioner sugar
- Preheat oven to 350F and place rack in the middle. Line bottom of pan with parchment paper. Lightly butter parchment. Flour pan.
- Mix flour, baking powder, and salt.
- In separate large bowl, whisk together eggs, sugar, and vanilla. Gradually whisk in flour mixture until combined. Whisk in butter until just incorporated.
- Pour into cake pan. Bang on counter to expel air bubbles.
- Bake 40-45 minutes until golden brown and cake starts to pull away from the side. Cool in pan 15 minutes, invert cake onto rack and cool 10 minutes more. Brush the top and sides of warm cake with coconut cream. Continue until gone. Cool completely.
- Beat together cream cheese, cream of coconut, rum, cream, and vanilla with an electric mixer until smooth.
- Beat in confectioner sugar.
- Icing should be smooth and slightly runny.
- 1 teaspoon lemon zest.
For Coconut Chips:
- Heat oven to 350F
- Pierce softest spot of coconut with a small screwdriver. Drain and discard liquid. Bake coconut on tray or in shallow baking pan. Break shell with hammer and pry the flesh off.
- Thinly shave with mandolin or vegetable peeler into long thin strips.
- Toss with confectioner sugar and lay out in 1 layer on a baking sheet lined with parchment paper.
- Bake 5-10 minutes until dry and just about to golden. Cool coconut completely, it will crisp as it cools.
Special Equipment Needed:
- 9-inch round cake pan – Mandolin (vegetable peeler will work)
Sunday March 7 – FRANCE
Makes 4 Servings
1 pound baby new potatoes
2 tablespoons dry white wine
24 haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
3/4 cup extra-virgin olive oil
16 cherry tomatoes, halved
1 head Bibb lettuce, leaves separated. You can also use mixed greens, 4 cups.
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained or fresh tuna loin, seared and sliced thin.
1/2 cup Niçoise olives
4 anchovy filets
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork- tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat, and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard- cooked eggs, sprinkle with salt and pepper.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs, and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives and anchovy filets.
- Serve immediately.
Coq Au Vin
Makes 6 Servings
2 tablespoons olive oil
8 ounces (250g) bacon, sliced crosswise
8 chicken thighs – bone in, skin on
2 teaspoons salt – more for seasoning
1 teaspoon black pepper – more for seasoning
1 large onion, diced
4 large carrots, cut into 1 inch pieces
6 cloves garlic, minced
1/2 cup brandy
500 ml good quality red wine (Burgundy, Shiraz)
1 1?4 cups chicken stock or broth
3 fresh thyme sprigs
2 tablespoons unsalted butter
2 tablespoons all purpose flour
10 large button mushrooms (or cremini) quartered
- Preheat oven to 375F.
- Pat chicken pieces dry with paper towel and season with salt and
- Place bacon into a large oven proof skillet and cook over medium to high hear, stirring occasionally until evenly cooked. Transfer to a paper towel lined plate, leaving drippings in skillet.
- Add the chicken pieces in small batches to the pan with leftover bacon
grease. Sear skin side down for approximately 5-7 minutes to crisp, brown and render skin. Transfer to the side and continue until all thighs are done.
- Add the carrots and onions to the pan and cook over medium heat until the onions become transparent and start to brown. Approximately 10 minutes.
- Add the garlic and cook another 1-2 minutes. Make sure not to burn the garlic as this will make it bitter.
- Add the butter and flour to make a roux with the vegetable mixture. Cook for 1 minute until fully incorporated.
- Pour in the wine, brandy, chicken stock; stir to combine. Add the thyme, bacon, chicken, and any juices leftover. Bring to a simmer on the stovetop then cover with a lid and cook in the oven 25-30 minutes. Near the bone should read 165F (74C) on an instant read thermometer. Transfer to a platter.
- While the chicken is cooking, melt 2 tablespoons butter and sauté the mushrooms until slightly cooked. Place on top of chicken.
- Place skilled over high heat and reduce pan juices, skimming fat off if necessary, until sauce thickens slightly, about 8 minutes.
- Season with salt and pepper, remove the thyme sprigs and pour over chicken and mushrooms.
Smashed Red Skin Potatoes
Makes 6-8 Side Servings
2 lbs small to medium red skin potatoes
2 tablespoons oil (vegetable or canola)
6 tablespoons melted butter
6 cloves garlic, crushed
1 tablespoon fresh chopped parsley
Salt and Black Pepper to taste
4 tablespoons Parmesan Cheese
- Pre-heat your oven to broil on medium-high heat.
- Place potatoes in a large pot of salted water. Bring to the boil; cook,
covered until just fork-tender. 15-25 minutes, depending on size of potato. You do not want them too soft or they will fall apart. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to lightly flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, Oil, garlic, and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper.
- Broil until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle with parmesan cheese, and return to the oven until the cheese is melted.
- Sprinkle with parsley and serve immediately.
Apple Tart Tatin
Makes 8-10 Servings
1?2 cup butter, cut into small pieces
1 cup all purpose flour
1?4 cup sugar
1 tablespoon lemon zest
1?2 teaspoon cinnamon
1 large egg yolk
2-3 tablespoons ice water
1 cup sugar
1?4 cup apple cider
1/2 lemon, juiced and zested
1 teaspoon real vanilla extract
1 teaspoon cinnamon
1?2 cup unsalted butter, diced
6 granny smith apples
- Pre-heat oven to 425F.
- Combine the butter, flour, sugar, salt, and lemon zest in a food processor. Pulse until small pea size pieces.
- Add egg and water, pulse until mixture comes together. If the mixture is dry add a little more water and pulse.
- Turn dough onto lightly floured surface. Knead 1-2 times to smooth.
- Flatten dough to an even circle about 11-12 inches thick. Transfer to
baking sheet lined with plastic wrap. Refrigerate covered for minimum 1hour, overnight is best.
For the Filling:
- Place the sugar, apple cider, lemon juice, and vanilla into a 10-inch non- stick pan. Stir to combine.
- Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a deep golden amber colour.
- Remove from heat and slowly add butter. Be careful as this will bubble, and the mixture is EXTREMELY hot.
- Arrange the apples rounded side down in circles. Try to make it neat and pretty.
- Return the pan to the burner and cook over medium heat for 20 minutes.
For the Making:
- Take the chilled pastry from the fridge and place it on top of the apples. Tuck the pastry in and around the edges of the pan. Bake 20-25 minutes or until the dough is golden brown and crispy.
- Let the tart cool 15-20 minutes. Place a serving platter upside down on top of the pan and carefully flip the platter and the pan over.
- Garnish with whip cream.