TOKYO | WASHOKU @ LIVING renewal in progress !!!

Crabapple ‘Maypole’ | 姫りんご’メーポール’

’Maypole’, sometimes know as the ‘Crabapple‘, from England as a pollination tree. It is characterized by a strong red and acidity, has a very sour taste which makes it quite suitable for cooking just like the ‘cooking apples (British Bramley Apples) . Nevertheless, they are about 5cm (2~3 inches) in size, cute and adorable.

Maypole’ also means a painted pole, decorated with flowers, round which people traditionally dance on May Day, holding long ribbons that are attached to the top of the pole, so the actual tree must resemble the colorful pole which I presume the name originated from. Although I’ve never seen the actual treee as these fruits came from my dear sister living in Nagano prefecture (one of the most beautiful prefectures in Japan as per my personal opinion).

夏が終盤に近づき始めると「林檎」が出回る季節に 近ずいてきました。長野に住む妹から毎年ひめ林檎の種類で「メイポール」という小さい林檎を届きました。色は鮮やか。コロコロと小さくてかわいい。しかし、、まだ猛暑の中、小さい林檎を処理するのにはなかなかの「気合い」、「活!」と自分に言い聞かせないと手が進みません。しかし、、アップルパイ好きなわたし。すっぱい受粉用の種林檎ムキムキ、、クラフティの生地を流し込み、初秋の「メイポール・タルト」に仕上げました。頑張りました(笑)

So, when it comes to APPLES….my mind instantly connects to APPLES = TART, so here is rather sour tart for APPLE & PIE lovers. It doesn’t have to be made with crabapples but these apples make it not over-sweet but like a lemon sprinkled apple tart which I personally love.

Crabapple|Maypole Tart | メイポール・タルト

Course: ConfectioneryCuisine: TartDifficulty: Medium


Prep time


Cooking timeminutes


  • Pate brisee Recipe (French version of classic pie or tart pastry)
  • Cake Flour 200g | 薄力粉

  • Egg Yolk 1 | 卵黄

  • Sugar 20g | グラーニュ砂糖

  • Salt 6g |塩Unsalted Butter 120g | 無塩バターSalt 6g |塩

  • Ice Cold Water 50~60ml | 冷水

  • For the Batter
  • 60g Cake Flour or Gluten Free Cake Flour|薄力粉

  • 60g brown sugar|ブラウンシュガー

  • 3 Eggs|卵

  • 100cc Milk|ミルク

  • 100cc Fresh Cream|生クリーム

  • 100cc Beer or Carbonated Water|ビールもしくは炭酸水

  • For the Crabapple Filling
  • Crabapples 450g|メイポール

  • Sugar 90g | グラーニュ砂糖 *約20%

  • Unsalted Butter 40g | 無塩バター*10%


  • (Pate brisee) In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal. Approximately 8 to 10 seconds. | フードプロセッサで、小麦粉、塩、砂糖を混ぜます。 バターを加え、約8〜10秒、そぼろ状にします。
  • (Pate brisee) With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. |機械が稼働している状態で、氷水を投入し、生地が濡れたりべたベタつかない程度までパルスします。 30秒以上処理しないように注意してください。
  • (Pate brisee) Flatten the ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.|生地を平らにし、プラスチックで包みます。 冷蔵庫に移し、少なくとも1時間冷やします。(生地は、1か月まで冷凍保存できます。)
  • (Batter) In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in milk, cream, carbonated water. Make sure that the mixture is completely smooth. Pour batter into prepared pan.|砂糖と全卵をしっかりと混ぜ合わせ、そこに薄力粉を混ぜ合わせます。牛乳と生クリーム、炭酸水をボールに加えます。
  • (Crabapples) Peel the crabapples, remove the core and mix with sugar. Bake for approximately 20minutes @ 200C with butter cut into cubes on top. メーポールは皮と芯をと取り除き、砂糖を全体的に混ぜ合わせ、キューブ状にカットしたバターをのせ200度のオーブンで約20分焼きます。
  • (Pate brisee) On a floured pastry board, roll out the pastry to your tin size. Prick the pastry with a fork and pre-bake the pastry for 20 minutes at 180℃. |180℃に予熱していたオーブンで20分焼きます。
    Spread the CRABAPPLES and then the BATTER and bake for another 30 minutes at 180~190℃ | プリゼ生地を事前焼きしたら、メイポール、クラフティ液を流し込み、更に30分 180~190℃で焼きます。
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