Posted by: ham8cheese | November 27, 2009

apple tart, pure & simple

For Thanksgiving dessert, I made an apple tart using an excellent recipe from A Platter of Figs by David Tanis, who spends half his year in Berkeley cooking at Chez Panisse.  It’s a great recipe because of its simplicity – it lets the deliciousness of the apples and the flaky pastry shine.  I also love that the directness of the flavors is mirrored by the rough hewn aesthetic of the tart itself.   Another great thing about this tart is that you can prep it well beforehand, and then put it in the oven during dinner (it takes about 45 minutes to bake).  This time around, I used New York Special apples from the Ferry Building farmers’ market and essentially followed the recipe to a T, although I reduced the amount of sugar called for in the glaze (I used 3/4 cup but would go even lower next time) and added vanilla and a dash of cinnamon (Mr. Spoke’s idea) to the glaze as well.  Voila!

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Responses

  1. Your tart sounds delicious! Thanks for sharing 🙂


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