Prepare Soil in the Fall for a Healthy Spring Garden

When a hint of autumn chill is in the air, gardening may be the last thing on your to-do list. However, fall is the perfect time for amending and rebuilding healthy soil eco-systems.

Working in Your Fall Garden

In most urban and suburban neighborhoods, the top-soil has been removed. By amending your soil in the fall, you lay the foundation for healthy plants and gardens.

Begin by adding organic materials to the soil. This gives Mother Nature a helping hand and prepares your soil for spring growth. Organic materials are naturally acidic and help break down concentrated minerals in the soil. The minerals in turn support and encourage winter root growth and provide a nutrient boost in the spring.

Gardening with Biltmore Naturals

Take the work out of preparing your fall garden with our Biltmore Naturals garden line. Our products deliver high-quality organic materials and beneficial microbes similar to the raw ingredients found in nature. This builds soil fertility and creates a healthy soil and plant ecosystem.

We recommend the following products for fall soil application:

  • Garden Build
  • Pure Castings
  • Garden Boost
  • Garden Feed (4-4-2)

Backyard Cookout Menu

Create Beautiful Wall Groupings

One of the quickest and easiest ways to personalize your home is with wall groupings. Whether you’re showcasing family photos or favorite works of art, a carefully planned grouping can transform an entire room.Get started with these helpful tips from our Biltmore For Your Home partner, Larson-Juhl:

Try Coordinating Frames

Select coordinating frames for a sense of unity. Matching frames provide a common design element, especially when the content is eclectic. Your local custom framer can help you select the best design for your space.

Showcase Your Treasures

If you have valuable art, consider a gallery-style wall grouping with images hung side by side. Salon-style groupings are also popular with images displayed side by side and on top of one another. Sets or collections look best when arranged in more structured groupings.

Go Beyond the Wall

Shelves, side tables, and dressers are great locations for creating custom groupings, because they allow you to swap out pieces based on your mood and the season. Update one or two pieces from the grouping for an instant and inexpensive update.

More Ideas

Create unique wall art from unusual objects. Think outside of the box when trying to create a beautiful wall grouping. Sports memorabilia, children’s art, vacation photos, and mirrors can all be used to create a wall grouping as unique as your personality. You could also make your own custom art by taking a large piece of art and having your local framer cut it into equally sized pieces. Frame each piece individually and hang together on the wall to create an original mosaic.

How to Select Art for Your Home

Choosing art is perhaps one of the most difficult stages in rounding out the decorating/interior design process, simply because there are no hard and fast rules. It’s purely subjective and sometimes that can be overwhelming. The good news is that almost every genre, style, size, and form of art can be executed tastefully. And while these aren’t dictums by which to strictly adhere, the following tips are a mini-guide on how to choose art and successfully and effortlessly incorporate it into your home.

1. Figure out what you like and commit to it. Art is essentially an extension and reflection of your personality – who you are and what you like and above everything the art in your home should make you happy. So ask yourself what you like. Do you like botanicals, abstracts, portraits, landscapes, or perhaps a combination? If you don’t know the answer to that question, ask yourself what mood you like to be in. For instance, do you like feeling happy, serious, motivated, contemplative, and what image or images provoke those feelings? For instance when you look at an image of your family, a certain flower, a particular color, a person, an animal, do you feel happy? Once you’ve pinpointed exactly what it is that you like, choosing art is a cinch.

2. Consider the room and its function. The kitchen – cooking and eating. The study or den – reading and thinking. The bedroom – sleeping. The feeling you want to relate in certain rooms will determine what kind of art you choose.

3. Size. One of the biggest mistakes in choosing art is choosing art that doesn’t fit the space. Ordinarily, it is disproportionate in relation to the dimensions of the room, the architectural details, and the furniture. Don’t be afraid to go big! The art you choose will be dwarfed by the size and shape of the room, not to mention everything else around it, so don’t be afraid to buy something slightly oversized.

See new art prints captured from the pages of George Vanderbilt’s library »

Tour and Tasting

Discover How Wine is Made

Enjoy a guided visit through the historic Winery in Antler Hill Village. Designed by the architect for Biltmore House, Richard Morris Hunt, the Winery was originally a dairy barn. Notice the unique architecture while you get a bird’s eye view of our working winery and stroll through our cellars at your leisure.

Ready for a Taste?

Drop into our spacious tasting room and let a friendly wine host take you through a complimentary tasting of Biltmore Wines, from floral whites to robust reds. Non–alcoholic grape juice is available, too. See a complete list of Biltmore Wines.

Guests are required to be at least 21 years of age to taste wine. Please be prepared to show your ID. Acceptable forms of identification include:

  • Valid driver’s license, not expired, must have a photo. International photo license is valid if it meets all other conditions.
  • Valid North Carolina state issued ID card (no other state issued ID can be honored).
  • US active duty military ID.
  • Passport.

Relax and “Re-wine” at our Wine Bar

Join us at the Wine Bar in the Winery after your complimentary wine tasting and continue the experience with a glass or bottle of your new favorite. Our nearby market area offers gourmet foods to pair with your wine selections—we’ll provide the plates, utensils, and napkins.

You may also enjoy a Premium Wine Tasting at the Wine Bar. Discover the pleasures of our finest reserve and sparkling wines for a nominal cost. Biltmore Wine Club Members receive a complimentary premium tasting for up to four guests.

Discover our Wine Club.

Specialty Biltmore Wine Experience

Red Wine & Chocolate Seminar at the Winery

Daily: 2:00 p.m. & 4:00 p.m.
Discover why chocolate and red wine is a match made in heaven. Please register at the Winery Portal area in Antler Hill Village.

Cost: $15.00 per person. Guests must be 21 years of age to attend.

Biltmore Bubbles Tour at the Winery

Friday–Sunday: 5:45 p.m.
Biltmore Bubbles is a 45-minute program that will allow Estate guests to experience the process by which our sparkling wines are made. Guests will tour the champagne bottling room and taste all six of Biltmore’s sparkling wines.

Cost: $18.00 per person. Guests must be 21 years of age to attend.


Foodies and wine lovers take note: the Wine Shop is your store. In addition to the full line of Biltmore wines, the shop offers hard–to–find wine accessories, unique dishware, Biltmore’s own line of gourmet foods, kitchen gadgets, and more.


One cannot live by wine alone! At least that’s our thinking. Delicious wine deserves equally sumptuous foods, so you’ll find several exceptional dining options near the Winery. You may choose to gather around the open kitchen inside the Bistro and watch our chefs at work, creating fresh dishes for you with food grown right on the estate.

Find Biltmore Wines Off the Estate

You may find Biltmore Wines when you return home at a wine shop or restaurant. Our wines are now available in 21 states. Or, you can visit our online store for convenient delivery to your door.
Learn More

The Story Behind Biltmore’s Winery

You may be surprised to learn that our winery is housed in a converted dairy barn. This is no ordinary dairy barn, however. It was originally designed by Richard Morris Hunt, the architect for Biltmore House. After the dairy barn was no longer in use, William A.V. Cecil, the grandson of Biltmore’s original owner George W. Vanderbilt, decided that a winery would be the natural outcome of ongoing research and a logical extension of his grandfather’s intention that the estate be self-supporting. In 1985, the Winery officially opened to the public.

Biltmore’s vineyard is located in a valley near the French Broad River on the west side of the estate. The first vines were planted in 1971. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually.



Biltmore Wines—Perfect Partners for Every Occasion

You’re on your way to a casual barbecue with friends—what wine will you bring? How about a special gift for the hostess of a formal dinner—how do you decide? With Biltmore Wines, it’s easy! You can visit our Virtual Sommelier or make the most of the following suggestions from our own Biltmore winemakers:

Turn Casual Into Sensational

Whether you’re headed to a picnic, a potluck, or maybe just want to liven up a weekday dinner at home, let our Biltmore Wines take the guesswork out of the equation. If you’re not sure what’s on the menu, our White (“juicy and sweet”), Red (“bold and savory”), and Rosé (“crisp and refreshing”) Century Wines are especially food-friendly. Casual favorites like grilled burgers beg for our soft and elegant Biltmore Merlot while our award-winning Biltmore Sauvignon Blanc is a refreshing complement to chicken and salads.

Formal Shouldn’t Feel Fussy

The invitation may suggest fancy dress, but you can feel as relaxed in your choice of wine as you would in a less formal setting. Consider our Biltmore Reserve Wines—perhaps our Russian River Pinot Noir for richer fare such as pheasant and salmon, or our Napa Valley Chardonnay with lobster. Our Antler Hill collection is especially elegant, and our Antler Hill Syrah is no exception—particularly when paired with dark chocolate.

Everything Sparkles With Sparkling Wines

Sparkling wines are surprisingly versatile and perfect for almost any occasion. A traditional celebratory toast certainly deserves them, but so does fresh fruit, cheesecake, seafood, and much more! Try sipping any of our bubbly and festive sparkling wines, like our Biltmore Estate Blanc de Blancs with sushi or our Biltmore Pas de Deux with a rustic apple tart—and you’ll be amazed at the way your favorite flavors come alive!

The Bottom Line

You can select Biltmore Wines by flavor, occasion, or even the style you prefer, from “smooth and luscious” to “hearty and robust.” Biltmore Wines make it easy—and delicious—to pick a fine wine, every time.

Biltmore-Inspired Picnic Recipes & Tips

A picnic at Biltmore in Asheville, NC, is a great way to enjoy the pastoral views of the historic estate’s sprawling gardens and grounds, similar to the Vanderbilts and their guests over a century ago.

Make the most of your next picnic with these expert tips plus chef recipes for an ideal picnic with Biltmore wine pairings.

View of Biltmore House, ca. May 1895.

Picnicking with the Vanderbilts

During the Victorian Era, picnics were often elaborate, and creating a suitably “rustic” ambiance might require more effort than a formal banquet. Hampers full of special delicacies were carried to remote outdoor locations along with a bewildering array of china and glassware, chairs, cushions, ground covers, tents, sunshades, games, and amusements—plus all the children, pets, and any guests who happened to be visiting.

couple enjoys a picnic
A picnic is a picturesque way to enjoy the great outdoors throughout the seasons on Biltmore Estate. 📸 by @camrynglackin

Try these modern-day expert picnic tips:

Thank goodness today’s picnics are much simpler! By keeping everything quick and easy, you can enjoy the entire experience from start to finish—even without chairs and fine china. Here are a few tips from our experts.

  • Choose a location that offers a scenic view to take in nature’s beauty for your next picnic at Biltmore!
  • Slice a loaf of fresh bread and your favorite cheese into wedges (eliminates the need for utensils), then pair it with wine. Consider our refreshing Biltmore Sauvignon Blanc with goat cheeses, or our Cabernet Sauvignon with savory smoked Gouda.
  • Bring along finger-friendly foods such as olives, nuts, and fresh veggies or fruit for a little extra texture.
  • Make a variety of sandwiches the night before. That way, you can be ready to picnic the next day with no prep. Sandwiches also mean you don’t have to bring many separate items—everything’s already combined into a tasty package.
  • Set the scene with a few special touches, such as fresh flowers or a favorite quilt as a picnic cloth.
  • A sparkling wine like our Biltmore Estate Pas de Deux Sparkling makes any occasion special—and won’t leave a stain if spilled on cloth.
  • Grab-and-go snacks or light bites from an estate restaurant or shop are also a great option for a memorable picnic at Biltmore without the fuss.

(Note: Guests with estate admission, an overnight stay, or an Annual Pass are permitted to picnic on Biltmore Estate. If picnicking on the estate, outside food is only permitted in designated areas. No outside alcohol is permitted anywhere on the estate.)

Be sure to pack Biltmore Wines for your next picnic!

Try these Biltmore-inspired picnic recipes:

Whether you are taking in the views at Biltmore or relaxing at your local park, here are a few recipes and wine pairings our estate chefs recommend for making your next picnic extra special.

Holiday Bacon Deviled Eggs

Pair with Biltmore Estate Blanc de Blancs

Serves 24


  • 12 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 4 bacon strips, cooked and crumbled
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon pepper


  • Slice eggs in half lengthwise; remove yolks and set whites aside.
  • In a small bowl, mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper.
  • Pipe into egg whites.
  • Refrigerate or keep cool until serving.

Harvest Turkey Sandwich with Blackberry-Whole Grain Mustard

Pair with Biltmore Pinot Noir

Yields one sandwich.


  • 2 slices of focaccia bread, toasted
  • Small handful of fresh baby arugula
  • 2 slices of cooked bacon
  • 2 oz of sliced brie
  • 5 oz of smoked turkey, thinly sliced
  • Blackberry-Whole Grain Mustard*

Blackberry-Whole Grain Mustard Ingredients:

  • 3 fresh blackberries
  • 1/2 oz Whole Grained Mustard


  • Prepare the mustard by mashing the berries and mix with mustard and set aside.
  • Toast the focaccia, spread the mustard on the top portion of the bread after it is toasted, place the turkey on the bottom, then the sliced brie and add the bacon and arugula and lastly place the top of the focaccia and serve.

Herb Marinated Grilled Vegetables

Pair with Biltmore Sauvignon Blanc

Yields about 6 servings


  • 2 zucchini, sliced 1/4 inch thick
  • 2 yellow squash, sliced 1/4 inch thick
  • 2 portabella mushrooms, remove gills
  • 1 red bell pepper, seeds and stem removed, cut in 6 pieces
  • 1 bunch asparagus, remove bottom two inches and discard
  • 1 red onion, sliced 1/4 inch thick
  • 1 vine-ripe tomato, sliced 1/4 inch thick
  • 2 garlic cloves, minced
  • 6 oz olive oil
  • 1/2 bunch flat leaf parsley, chopped
  • 2 sprigs rosemary, chopped
  • 6 sprigs fresh thyme, chopped
  • Salt and pepper to taste


  • Place oil, garlic, and herbs in a large mixing bowl and stir together. Add all remaining vegetables to bowl except portabellas. Toss vegetables with oil mixture.
  • On a separate plate, rub the portabella with some of the oil mixture on both sides of it.
  • Let vegetables marinate for 10–15 minutes at room temperature. Drain any excess oil off of the vegetables and grill each piece for 1–2 minutes on each side. If the grill flares up, remove more oil from the vegetables. Place vegetables on a platter. Can be served hot or chilled.

Smoked Mozzarella and Gemelli Salad

Pair with Biltmore Pinot Grigio

Yields 8-10 servings


  • 3/4 pound Smoked Mozzarella, large diced
  • 3/4 cup Parmesan Cheese – grated
  • 1 pound Gemelli pasta
  • 1/2 cup spinach, julienne
  • 1 large red bell peppers, julienne
  • 3/4 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1/4 cup parsley, chopped
  • 1/2 cup red onion, small dice
  • 1 tablespoon +2 teaspoon garlic, minced
  • 1/4 cup sour cream
  • 1 1/2 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon honey
  • 1/8 teaspoon Tabasco
  • 1 teaspoon kosher salt


  • In a large pot of boiling, salted water, cook pasta until just tender to the bite. Drain and shock in ice water. Drain again thoroughly and place in large mixing bowl. Add smoked mozzarella, parmesan, spinach, red peppers, red onion, and parsley.
  • In a separate bowl, assemble dressing by adding mayonnaise, sour cream, garlic, red wine vinegar, honey, lemon juice, Tabasco, black pepper, and salt. Whisk together.
  • Add dressing to pasta mix and toss together gently, using a rubber spatula. Refrigerate until needed.

Mudslide Cookies

Pair with Biltmore Estate Blanc de Noir

Yields 1 dozen large cookies or 4 dozen small cookies


  • 8 oz. chocolate, unsweetened
  • 1 pound, 8 oz. chocolate, bittersweet
  • 4 oz. butter
  • 8 each eggs
  • 1 pound, 8 oz. sugar
  • 1 tablespoon vanilla extract
  • 4 oz. cake flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 pound, 12 oz. chocolate chips
  • 8 oz. walnuts


  • Melt the chocolates and butter together. Beat together the eggs, sugar, and vanilla.
  • Add the chocolate mixture to the egg mixture. Add the flour, baking powder, and salt. Add the chocolate chips and walnuts. Dough will firm as it sits.
  • Scoop and bake at 325 F for 10–14 minutes.

How Did Our Christmas Tradition Begin?

Although George Vanderbilt moved into Biltmore House in October 1895, the house did not officially open to guests until Christmas Eve of that year. Great efforts were made to ensure all (or most!) would be ready by this special day. Mr. Vanderbilt was still a bachelor during the first Biltmore Christmas and his mother, Maria Louisa, presided as hostess.

Correspondence between Vanderbilt and his staff indicates that planning was intensive and no detail was left unattended. Managers debated which nearby county had the best holly and the most desirable mistletoe, while staff scouted for the perfect candidate for the Banquet Hall Christmas tree.

Chauncey Beadle writes estate manager, Mr. Charles McNamee:

“I quite agree with you that we should have a very large tree for this occasion; in fact, I think a twenty foot tree in that large Banquet Hall would be rather dwarfed”.

When George’s mother, several of his brothers and sisters and their spouses, and assorted nieces and nephews arrived, they were greeted in the Banquet Hall by a splendidly tall tree laden with gifts for estate workers. At the foot of the tree was a table piled high with family gifts. Because of this, the Banquet Hall has always been the focal point for Christmas celebrations in Biltmore House.

The Banquet Hall tree is a Christmas tradition at Biltmore
The Banquet Hall tree is a Christmas tradition at Biltmore

The family and guests gathered around the forty-foot Banquet Hall table for elaborate dinners served both evenings. Mr. Vanderbilt’s niece Gertrude kept a series of Dinner Books in which she recorded the seating arrangements of all of the parties and dinners she attended as a young woman, and she was one of the guests at the first Christmas dinner here in Biltmore House. Gertrude kept two Dinner Books in 1895, and the Christmas meal at Biltmore House was the 193rd formal dinner that she attended that year. In her diagram of the dinner, she listed 27 Vanderbilt family members. It was said to be the largest gathering of the family since the death of William Henry Vanderbilt, George’s father, in 1885.

In addition to the grand meals and festive décor, stockings hung on mantles, plum puddings and mince pies were served, and George’s mother read ‘Twas the Night Before Christmas’ to the children. All in all, it must have been a grand time—one article even stated that the family exchanged gilded and jeweled Christmas cards.

A Vanderbilt-Inspired Thanksgiving

George and Edith Vanderbilt were known for their hospitality at Biltmore House in Asheville, North Carolina. Of course, their holiday celebrations were no different and highlighted the ultimate in food and wine for their guests.

Treat your guests to a Vanderbilt-inspired Thanksgiving menu featuring recipes and suggested wine pairings from our winemaker.

Bring Out The Flavors of Your Feast with Biltmore Wines!

Set your Thanksgiving table with an assortment of Biltmore Wines
Set your Thanksgiving table with an assortment of Biltmore Wines

This special time deserves an equally special wine! Surprise and delight your guests by offering both a red and a white wine option to pair with your Vanderbilt-inspired Thanksgiving menu. Our winemaker recommends selecting our buttery, complex Chardonnay and our elegant and medium-bodied Pinot Noir to grace your holiday table.

For a delicious and festive option fit for a Vanderbilt, our Biltmore Estate Winemaker suggests choosing any of our Biltmore sparkling wines to complement your Thanksgiving meal from start to finish.

Vanderbilt-Inspired Recipes

George Vanderbilt’s Favorite Turkey and Cornbread Dressing
George Vanderbilt’s Favorite Turkey and Cornbread Dressing

Main Course: George Vanderbilt’s Favorite Turkey and Cornbread Dressing

Fun Fact: The creator of this recipe, Ellen Davis, came to Biltmore House from the community of Avery Creek in the spring of 1899 to work as a cook for the Vanderbilts. She fell in love with Thomas H. Johnson, a groomsman in the Stables, and they were married the following spring. This recipe was a favorite of George and Edith Vanderbilt’s, and it became a tradition for Ellen Johnson to prepare it for them each year.


  • 20–25 pound turkey
  • Cornbread, prepared
  • 6 buttermilk biscuits, prepared
  • 1 dozen eggs, hard-boiled
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup ground sage
  • Kosher salt and freshly ground pepper to taste


Rinse turkey and rub with salt inside and out.
Using a large boiler or cooker, place turkey in enough water to almost cover it (one gallon or more).
Heat to boiling point and cook on medium for about 2 1/2 hours or until breast is tender; use a ladle to baste broth over the breast meat to keep it moist.

For cornbread dressing:
Bake a large pan of cornbread using your favorite cornbread recipe.
Bake about six buttermilk biscuits using your favorite recipe, or purchase frozen biscuits and bake.
Peel eggs and chop or grate them into large mixing bowl. Add onions, celery, sage, salt and pepper. Crumble cornbread and biscuits into bowl.
When the turkey is done, pour turkey broth over the cornbread dressing until the desired consistency is reached. Mix well, using plenty of broth so that dressing will be moist and soft when done.

Place turkey in center of large baking pan. Spoon dressing into and around the turkey. Bake in 425ºF oven for about 45 minutes. If turkey browns too soon, cover with aluminum foil.

Side Dish: Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds


  • 2 large sweet potatoes diced
  • 1 cup dried cranberries
  • 1 cup toasted pumpkin seeds
  • 1 tablespoon Shallots Minced
  • 1 teaspoon garlic minced
  • ½ tablespoon fresh sage
  • ¼ cup chicken stock
  • 1 tablespoon butter


  • Preheat oven to 350 degrees.
  • Peel and dice the sweet potato into ½ inch pieces. Season with olive oil and salt and pepper. Spread on a parchment-lined baking tray. Place in oven and bake until the sweet potatoes start to turn golden brown and tender.
  • In a large skillet sauté the shallots and garlic in a tablespoon of olive oil, add pumpkins seeds and cranberries and cook one minute.
  • Add sweet potato and chicken stock to skillet, bring to a boil then add butter, remove from heat, stir until butter is melted.
  • Season with salt and pepper.

Side Dish: Haricot Vert (Green Beans)


  • 1 pound haricot vert
  • Salt to taste
  • 7 tablespoons butter
  • Pepper to taste


  • Cut off the ends of the beans. Bring a large saucepan of water to a boil and add enough salt to taste like ocean water.
  • Add the beans and cook for 4 minutes or until done to taste. Drain and plunge into ice water. Drain and place on paper towels to absorb the moisture.
  • Melt 4 tablespoons of butter in a sauté pan. Add the beans and sauté for 2 minutes. Season with salt and pepper and add the remaining 3 tablespoons of butter.
  • Cook until any liquid has evaporated and the beans are glazed; keep warm.

Side Dish: Creamed Corn


  • 6 ears fresh corn
  • 1 tablespoon butter
  • 1/4 cup finely chopped leek
  • 1 tablespoon chopped shallot
  • 1 teaspoon chopped garlic
  • 1/4 cup Biltmore Reserve Chardonnay
  • 2 cups heavy cream
  • 1 tablespoon chopped fresh thyme
  • Salt and white pepper to taste


  • Cut the kernels from the cobs and discard the cobs.
  • Melt the butter in a heavy saucepan over medium heat. Add the leek, shallot and garlic and sauté for 2 minutes. Stir in the corn and cook until the corn is tender.
  • Add the wine, stirring up any of the mixture that has adhered to the bottom of the saucepan. Cook until the wine has evaporated.
  • Add the cream and simmer for 15 to 20 minutes or to the desired consistency, stirring occasionally.
  • Season with thyme, salt and pepper. Keep warm until ready to serve.

Dessert: Apple Tart

Ingredients for Pastry:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 1/2 cups all-purpose flour

Ingredients for Streusel:

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Ingredients for Tart:

  • 4-5 Granny Smith apples, peeled, cored and thinly sliced
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Ingredients for Garnish:

  • Sliced, dried figs
  • Whipped cream or vanilla ice cream


  • For pastry: combine butter, sugar, salt and vanilla in a mixing bowl. Cream together with a paddle attachment until light and fluffy. Beat in the egg and scrape the sides of the bowl. Add the flour gradually, mixing until incorporated. Shape into a disk then wrap in plastic wrap and chill in the refrigerator for 2–8 hours.
  • For topping: mix flour and brown sugar in a small bowl. Add butter and work with fingers until smooth. Chill in the refrigerator for 2 hours.
  • For tart: preheat the oven to 350°F. Toss apples with sugar and spices in a bowl. Spray a tart pan with a removable bottom with nonstick cooking spray. Roll the pastry dough to 1/4 inch thick on a lightly floured surface and place in pan, pressing into bottom and trimming any excess dough. Spoon apple mixture into pastry and sprinkle with streusel topping. Bake for 25 to 35 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Remove to a serving plate and garnish with figs; serve warm with whipped cream or vanilla ice cream.