J.R.R. Tolkien | The Hobbit
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“And raspberry jam and apple tart,” said Bifur.
-An Unexpected Party, The Hobbit, J.R.R. Tolkien
In the idyllic world of Hobbiton, where cozy Hobbit holes dot the landscape, the ancient fruit known as the apple finds its way onto tables in delightful dishes. From the pages of Tolkien’s masterpiece to our own kitchens, recreate the classic apple tart and raspberry jam that graced the table at The Unexpected Party.
Rediscovering Heritage: The Apple Varieties of Hobbiton
Among the pages of The Hobbit, one can almost taste the nostalgia that clings to the apple tart and raspberry jam. To truly embrace the spirit of Hobbiton, consider using the heritage variety that would have been familiar to J.R.R. Tolkien himself—the Bramley’s Seedling apple. A quintessentially British delight, these apples, large, green, and slightly blushed with red, were lovingly preserved by local producers like Starkey Bramley, who safeguarded them from a destructive fungus. By supporting local producers, we contribute to the preservation of these heirloom treasures, preventing these varieties from becoming lost.
Post rewritten and recipe updated January 2021. First posted January 2013.
Crafting a Hobbit-Approved Apple Tart
Creating an apple tart that evokes the comforts of Hobbit life is simple. The recipe closely mirrors that of an apple pie, with one notable distinction—the absence of the upper crust. While authenticity calls for a separation of the apple tart and raspberry jam (at Bifur’s request in The Unexpected Party), a dash of creative liberty can see the jam mingling within the tart.
A Timeless Treat Prepared in Advance
For those inclined to prepare for their Hobbit party ahead of time, crafting the pie dough in advance is a wise step. While a week-long freeze is possible, 1-2 days in the refrigerator will suffice if you prefer to store it chilled. Additionally, an updated twist has been added to the recipe since I first wrote it in 2013—cooking the apples whole to reduce their moisture content, thereby minimizing excess liquid within the pie. A delightful revelation awaits those who choose to pour this syrupy elixir into mugs, topped with boiling water for a sip of autumn comfort.
A Whimsical Pairing: Apple Tart and Cheese
In the merry realm of a Hobbit hole, Bofur requests mince pies and cheese. While it’s conceivable he desires cheese as a stand-alone with bread, historical practices suggest an apple pie or tart accompanied by cheese was a common English tradition. Aged cheddar, Derby, or Wensleydale cheeses all delicious accompaniments alongside these baked delights, a splendid alternative to the familiar cream or American ice cream.
Apple and Raspberry Tart | The Hobbit
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- Author: Bryton Taylor
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
Ingredients
UnitsScale
- 1 1/2 cup (8oz) flour
- 1/4 tsp salt
- 115g (4oz) of cold butter
- cold water
- Raspberry jam
- 3 medium-sized apples
- brown sugar
Instructions
- Start by taking your whole apples and placing them in a pot of water. Boil for half an hour, then remove the whole apples and let cool.
- Sift together the flour and salt, before cutting the cold butter into the flour.
- Mix the flour and butter together until it resembles breadcrumbs.
- Then add cold water, drop by drop, and mix until a dry dough is formed.
- If you make it too wet, add more flour.
- Roll out the dough thinly and use to line pie shells.
- Spoon in raspberry jam and spread until the pie shell base is covered.
- Core and slice your apples, then layer the slices in an appealing way.
- Sprinkle with brown sugar between apple layers.
- Preheat oven to 220C/ 425F, place apple tart in the oven. Reduce heat to 175C/350F after 15 minutes and let cook for another 30-40 minutes until apples are cooked/soft and pastry is browned.
Notes
Boiling the apples whole before cooking reduces their excess moisture. Without this step, the bottom of your tart will be very liquidy and cause your pastry to be soggy.
The Hobbit; Raspberry Jam Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Bryton Taylor
- Yield: 2 to 3 cups 1x
Ingredients
UnitsScale
- 2 cup raspberries
- 1 cup white sugar
- 1 tsp lemon juice
Instructions
- In a saucepan, add in raspberries, white sugar and lemon juice, over medium heat.
- Stir with a wooden spoon, keeping the mixture moving to make sure it doesn’t burn.
- Slowly it’ll break down and mix together, and come to a boil.
- Keep the slow boil going, stirring slowly, for about 10-15 minutes, until thickened.
- Turn off the stove, place the jam into clean glass jars and pop into the fridge.
Notes
Any leftover can be stored in the fridge for a week or two, ready to be smothered on toast, dolloped over ice cream and dunked in your mouth by the spoonful.
References
- Smith, Andrew F. The Oxford Companion to American Food and Drink. 2nd ed., Oxford University Press, 2009.
- White, F. Good Things in England: A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes, Contributed by English Men and Women Between 1399 and 1932. J. Cape, 1932.
- Woman’s Own Cookbook. Tower House, 1964.
- Wynne, P. Apples; History, Folklore, Horticulture and Gastronomy. Hawthorn Books, 1975.
- Sheppard, Emma. ‘After Brexit people will fall in love with English apples again’, The Guardian, 28 April 2017
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