“This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party, especially if served with vanilla ice cream and perhaps some caramel sauce.”
Excerpt From: Jennifer Appel. “The Complete Magnolia Bakery Cookbook.” iBooks. https://itun.es/us/idq2G.l
I am feeling homesick – for France. As I look at the photo above, I am thinking of all the apple trees at Chezbonneau that need pruning and the chestnut tree not far away from the kitchen window.
Wanna see a picture of our apple orchard? Sure you do.
Back to business. What about that tart?
LEARNING: Crust – filling – topping. I knew the crust would be the hardest part for me. Making great pie crusts represents an area in need of much learning and practice. I am still afraid and hesitant every time it comes time to making a pie for this reason. And, as it turns out, I hit a bump — getting the dough off of the table and into the pan without breaking it.
In the end, I managed, but not without tearing the freshly rolled out dough. Luckily, this recipe is very, very, pliable and forgiving.
Time to stop complaining and worrying. It DID turn our great and I’m happy about this tart for a couple of reasons.
REASON #1: See that beautiful crust? You wouldn’t know that it was a very patched-up pie. I am considering making this my GO-TO-RECIPE for pie crusts. Could you use this crust for other things like a quiche? Yep. Just leave out the two table spoons of sugar (which I wasn’t supposed to put in anyway — but it was an accident).
REASON #2: This recipe is headed in the direction of my original inspiration for baking – somewhere between French and American pastry making. This is not a typical French or American apple tart. Actually, I would probably get a “you’re a foreigner” look for saying “tart”instead of “pie”. But I am sure that both French and American folk would reach for a second piece of this. Everyone in our family did.