Fermented soda: Homemade Goodness 27 A Twist on a Classic: Apple Ginger Mango Tart

FERMENTED SODA:

GoodnessCarbonated

BY AIDAN CESSOR PHOTOS BY SONIA CHANG

Homemade soda can be so much more than carbonated water and yucky syrup. By using water kefir grains, you can make any flavor of soda imaginable into a healthy and delicious beverage to quench your thirst.

prep 20 minutes cook 5-9 days makes 3-4 servings

INGREDIENTS

½ medium, firm sweet apples 1 packet of water kefir grains ginger 1 ½ cup of hot water 8 cups of cold water

1 — Activation

EQUIPMENT

Two-quart mason jar Cheesecloth or coffee filter Rubber band Fliptop bottles

1. Dissolve ¼ cup of brown sugar in ½ cup of warm water. 2. Pour sugar mixture and 3 cups of cold water between 68°-85° F into the mason jar. 3. Add grains. 4. Cover jar with cheesecloth/coffee filter with rubber band/string. 5. Store between 68°-85° F for 3-4 days.

2 — Fermentation

1. Strain grains out and discard liquid. 2. Dissolve ½ cup plus 2 Tbsp of brown sugar in 1 cup of hot water. 3. Pour sugar mixture and 5 cups of cold water into the mason jar. 4. Cover with cheesecloth/coffee filter lid. 5. Store between 68°-85° F for 1-2 days.

3 — Second Fermentation

1. Fill fliptop bottles while straining out the grains. Make sure to save the grains for future batches. Leave 2 inches of headspace in each bottle. 2. Add flavorings to each bottle plus 1-2 Tbsps of brown sugar to each bottle. 3. Store bottles at room temperature, and burp them every day. 4. After 1-3 days, store in the fridge. 5. You can reuse the grains by starting at the Fermentation section.

FLAVORING IDEAS

Mint—tenderly muddle leaves before adding to bottle Lemon—squeeze half a lemon and add slice for every bottle Coconut—do 3 parts base liquid and 1 part coconut water for every bottle

APPLE GINGER MANGO TART

BY HENNA NAM PHOTOS BY ELAINE WAN As a long-time fan of Claire Saffitz, I have been so excited to see all of her seasonal fall content—especially her take on the quintessential French Apple Tart. In classic Claire fashion, she builds in additional layers of flavor to the archetypal recipe by using apple cider instead of water to make her own compote, browning the butter, and employing the deeper flavors of dark brown sugar. In my twist on her recipe, I spiced things up by adding more complex fruity flavors and ginger for warmth to complement this rich apple flavor! I am excited to share one way in which this recipe really lends itself to remixes with your favorite fruits and flavors of fall.

prep 30 minutes cook 90 minutes makes 8-10 servings

GET

6 medium, firm sweet apples 1 tbsp fresh, peeled ginger ¼ cup dark brown sugar 6 tbsp unsalted butter 1 tsp vanilla extract ¼ tsp kosher salt 2 ½ cups mango lemonade 1 tsp white sugar 1 zest of ½ lemon ½ package puff pastry 1 egg (for egg wash)

DO

1. Preheat oven to 425 °F. You will reduce the oven temperature when you put in the tart, but you want the oven to be extra hot to kickstart a good puff in the pastry! 2. Peel and roughly dice three apples into about ¼ inch cubes. Mince or grate ginger finely. 3. Bring 1 cup of mango lemonade, white sugar, and zest of ½ a lemon to a boil in a small pot.

Reduce to a simmer, and allow to thicken, about 8-10 minutes. Watch closely to make sure this doesn’t burn! This glaze is ready when it is a honey-like consistency and color. 4. Heat butter in a heavy-bottomed pot over low heat, stirring regularly, until browned. Add dark brown sugar and let the residual heat of the pan melt the sugar into the butter. 5. Once the sugar is melted, add in the diced apples, minced ginger, and 1 ½ cups of mango lemonade. Bring to a boil, then reduce to a simmer for an hour. Apples should break down into a smooth, thick applesauce-like consistency. Allow your compote to cool. This step can be done ahead! 6. Slice apples thinly. I like to leave the brightly colored skin of the apple so that it can be seen after baking! 7. To assemble, gently roll out the puff pastry into a 6” x 12” rectangle. Lightly score a rectangle into the puff pastry. 8. Layer the compote in a thin layer over the puff pastry, about ¼ of an inch thick. 9. Fan out the sliced apples. Arrange the apples on top at different angles, to your liking. 10. Glaze the apples with a thin layer of the reduced mango lemonade and the edge of the puff pastry with a thin layer of beaten egg. 11. Reduce oven temperature to 350 °F. Bake for 40-50 minutes, turning to pan halfway through. 12. Once the puff pastry is golden brown, remove from the oven. Optionally glaze apples again with the reduced mango lemonade! Can be served warm or cool.