Winterfest 2015

Winterfest Poster

Winterfest is officially on its way! Join us from December 18th to 20th on Toronto’s Waterfront for all the magical, wintery festivities you can handle – including an ugly Christmas sweater cocktail cruise, (because really, who doesn’t love an ugly Christmas sweater?) pet photos with Santa, and come visit with our vintage Acts of Sweetness truck, “Divy”.

Seasons Christmas Show

Seasons Christmas Show Banner

‘Tis the season for all things festive!

Join us from Friday, November 20th, to Sunday, November 22nd, at the International Centre in Mississauga for Seasons Christmas Show!

This is our favourite time of year, and we look forward to welcoming you at our booth, where we will have a few sweet surprises up our sleeves.

For show details, click here.

And…to get you in the spirit:

Apple Rose Tart

Apple rose tart, finished

How absolutely gorgeous is this tart? It may look complicated, but is actually not that difficult to prepare. It will be the wow-factor every time you present it at the end of your dinner party, and can be made any time of year.

What you need for the crust

  • 1 cup (100 g) pecan halves
  • ⅓ cup (66 g) Redpath® Granulated Sugar
  • 1 ¼ cups (150 g) all-purpose flour
  • 1 tsp (6 g) salt
  • ½ cup (112 g) unsalted butter, cut into ½ inch pieces and softened
  • 1 egg yolk
  • 1 tsp (5 ml) vanilla

What you need for the custard

  • 1 ½ cups (375 ml) milk
  • ½ cup (125 ml) heavy cream
  • ¼ tsp (0.5 g) ground cinnamon
  • ¼ tsp (1 g) salt
  • 2 cinnamon sticks
  • 1 whole vanilla bean, scraped
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 2 egg yolks
  • 3 tbsp (30 g) cornstarch
  • 2 tbsp (28 g) unsalted butter

What you need for the apple roses

  • 4 medium red apples (we used spartan and honeycrisp)
  • 2 tbsp (30 ml) lemon juice

What you need for the glaze

  • 3 tbsp (60 g) apple jelly
  • 2 tbsp (30 ml) water

Yield: 9” tart (22 cm) (10 servings)
Prep Time: 45 minutes
Cook and Rest Time: 1 hour 15 minutes

Chef’s Tip

  • Try using different types of apples in your tart. Varieties that look similar raw can have dramatically different colours once cooked.
  • Watch our video at the end of this recipe to see how to roll the rosettes and make different sized rosettes.

How to prepare the crust

  1. In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.
  2. Pecans pulsed in a food processor.

    Pecans pulsed into a fine crumb in a food processor.

    Flour, butter, and egg added to pecan mixture in food processor.

  3. Pre-heat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.
  4. Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.

Pie dough moulded into pie pan.

How to prepare the custard

  1. In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.
  2. Custard ingredients added to a saucepan.

  3. Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.
  4. Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.

Combining custard together and whisking the mixture to combine.

How to prepare the apple roses

  1. Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).
  2. Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.
  3. Cutting apples up into chunks.

    Thinly slicing apples.

    Thinly sliced apples in a bowl of water and lemon.

  4. Once all apples have been sliced, drain the water and microwave until pliable (2 – 3 minutes); set on plate to cool.
  5. Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.
  6. Rolled apple rosettes.

  7. Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.

Apples rosettes in a muffin tin for storage until used.

How to assemble

  1. Pre-heat oven to 350°F (175°C).
  2. Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.
  3. Starting to assemble apple rosettes on the custard filled pie shell.

  4. Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.
  5. Finished apple tart.

  6. Enjoy at room temperature, or chilled.

Apple tart.

History of the Waterfront

Thank you to everyone who entered our History of the Waterfront contest! The contest is now closed, and the winner has been notified.

You can still go back in time through our video about the building of Toronto’s bustling Waterfront. Learn about how the downtown core was built, and how Redpath was one of the first buildings to ever grace the waters edge.

Nuit Blanche 2015

Nuit Blanche is an all night celebration of contemporary art that takes places in cities across the globe.

This Nuit Blanche our neighbourhood was a hotbed of different art installations. We decided to be a part of the action by showing our History of the Waterfront video and handing out some delicious shortbread cookies to all the late night art seekers.

Our History of the Waterfront video was made by Toronto-based videographer, Kwan Tse. He uses photography and animation to simulate a time-lapse created with elements of thousands of pictures to depict 100 years of Toronto’s downtown transformation.

It was a great night in the city, and we hope we made everyone’s night a little sweeter.

Rise to the Challenge

Redpath and CAN Fund are proud to support our Canadian athletes. See how our athletes fuel their game and push themselves to be the best.

Sam Schacter, Beach Volleyball, 2x Canadian National Champion.

Carmelina Moscato, Soccer, 2012 Olympic Bronze Medalist.

Benoît Huot, Swimming, 9x Paralympic Gold Medalist.

Monique Sullivan, Cycling, 6th at 2010 Olympics.

Brady Reardon, Kayak, 7th at World Championships.

Mandy Bujold, Boxing, Top 5 Worldwide.