Click here to watch Chef Chaz preparing a French-style Apple Tarte.

During the height of autumn, there is an abundance of locally grown apples on hand. Whether you like to eat them as is, bake them into pies or crisps, coat them with caramel, mash them into a sauce, or pair them with cheese, there is no denying that apples are one of the most versatile fruits available. Stew Leonard's Executive Chef Chaz Fable loves cooking with this recipe-friendly fruit, and shares with you in this month's Stew's Chef Shorts one of his favorite apple recipes: French-style Apple Tarte. He also demonstrates some of his time saving and presentation tips, including how to prepare pastry cream that can be used for a variety of desserts, make a decorative border, and create a pastry bag in a pinch.

Chef Chaz also recommends using locally-grown apples to add sweetness to savory dishes such as Pork Chops with Applesauce and Orchard Apple Cider Chicken. All recipes are listed below.

There is an apple variety to meet every need, whether it's eating, baking or pairing with cheese. Below is a guide to the locally-grown apple varieties Stew Leonard's carries in its stores:

Gala Children love this variety for its mildly sweet flavor and crisp texture. This variety is also excellent with Brie cheese.
Macoun: One of the juiciest and sweetest apples available, Macouns have a tender texture which make them excellent for eating or baking, and are delicious when paired with cheddar cheese.
McIntosh: This variety is known for its sweet flavor and tart tanginess. Because it is juicy and tender, it is excellent for eating or for apple sauce and is also good in pies.
Honeycrisp: As the name implies, this apple is super crispy with a sweet taste and a tart finish that make them excellent for eating. This variety pairs well with a hearty Irish Cheddar or a big gorgonzola.
Cortland: A secret of cooks is to use this variety in salads because they don’t turn brown as quickly as other varieties when cut. They are juicy, sweet and tender and pair well with Gruyère cheese.
Red Delicious: While grown across the country, those grown in the Hudson Valley area have a slightly tart flavor that balances out the sweetness. Combined with the apple's crisp texture and juiciness, Red Delicious is one of the most popular apple varieties.
Golden Delicious: This honey-sweet apple is great to use in apple pies, since less sugar is needed. It also pairs very well with brie cheese.
Empire: A cross between the Red Delicious and McIntosh varieties, Empires are very crisp, and offer a perfect blend of sweetness and tartness. They are a great variety to make caramel apples with.

French-style Apple Tarte
From Stew Leonard's Winning Recipes Cookbook Pastry cream:
2 large egg yolks
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 cup whole milk
½ teaspoon vanilla extract

Tarte:
1 large egg
1 sheet frozen puff pastry, thawed according to package directions
2 medium Gala apples, peeled, cored, and sliced
½ cup apricot preserves

To prepare the pastry cream: In a mixing bowl, with an electric mixer on medium speed, beat the egg yolks and sugar to form ribbons. Mix in the flour and cornstarch. In a small saucepan, over medium heat, bring the milk to a boil. Remove ½ cup of the milk and gradually whisk the hot milk into the egg mixture. Gradually whisk the egg mixture back into the hot milk. Cook for 5 minutes, stirring constantly, or until the mixture thickens and coats the back of a spoon. Return the mixture to the mixing bowl and mix well. Stir in the vanilla. Pour into a large bowl. Cool slightly, then cover the surface completely with plastic wrap. Refrigerate the custard for 1 hour or until cold. (Pastry cream may be prepared up to 1 day in advance.)

To prepare the tart: Preheat the oven to 400°F. In a small bowl, beat the egg with 1 teaspoon water. Place the puff pastry on a lightly floured cutting board. Cut a 1-inch strip off of each side of the pastry. Using the egg wash, brush a 1-inch border around the edges of the center piece of puff pastry. Place the strips onto the brushed border, folding the corners over to form another layer. Brush the border with the egg wash. Spoon or pipe the pastry cream onto the center of the puff pastry. Place the apples over the cream and bake for 20 to 25 minutes, or until golden brown and puffed. Remove from the oven and let cool on a rack for 15 minutes. In a small saucepan, heat the apricot preserves and 3 tablespoons water. Brush onto the apples. Serve warm or refrigerate to serve cold later.

Makes 8 servings.

Pork Chops with Apple Sauce
From Stew Leonard's Winning Recipes Cookbook
4 double-cut bone-in Naked Pork loin chops, 1½ to 2 inches thick
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoon olive oil
4 medium McIntosh apples, peeled, cored and sliced
¼ cup chopped parsley
1 tablespoon fresh thyme
2 tablespoons Calvados or apple-flavored liqueur
1 cup chicken broth
1 tablespoon cider vinegar
1 teaspoon sugar

Preheat the oven to 375ºF. Season the pork with the salt and pepper. In a large skillet, heat the butter and oil over medium-high heat until the butter melts. Add the pork and cook for 5 minutes, turning once, until well browned. Remove to a large roasting pan. Add the apples, parsley, and thyme to the skillet and cook for 5 minutes, stirring frequently. Add the Calvados or liqueur and cook, stirring to break up the brown bits, for 2 minutes. Add the broth, vinegar, and sugar and cook for 5 minutes. Pour the apple mixture over the pork and bake for 30 to 40 minutes, or until an instant-read thermometer inserted in the center of a chop registers 160ºF.

Makes 4 servings.

Orchard Apple Cider Chicken
From Stew Leonard's Winning Recipes Cookbook
¼ cup all purpose flour
½ teaspoon salt
¼ teaspoon black pepper
4 boneless, skinless Naked Chicken breast halves
3 tablespoons butter, divided
3 McIntosh apples, peeled, cored, and thickly sliced
¼ cup finely chopped shallots
1 tablespoon fresh thyme
½ cup apple cider
½ cup chicken broth
3 teaspoons cream
1 tablespoon fresh chopped parsley

In a large shallow bowl, combine the flour, salt and pepper. Dredge the chicken in the flour mixture. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken and cook for 5 minutes, turning once, or until well browned. Transfer the chicken to a plate and tent with foil. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the apples, shallots, and thyme. Cook, stirring, for 5 minutes, or until lightly browned. Add the apple cider and broth and bring to a simmer. Return the chicken and juices to the skillet and reduce the heat to low. Cover and simmer until the chicken is cooked through, about 10 minutes. Place the chicken on a warmed platter and stir the cream and parsley into the sauce. Spoon the sauce over the chicken.

Makes 4 servings.