my fans. are clammoring for more.

read: my sister has been nagging me to update my blog.

Thanks sis – this one is for you . . .

Two fabulous things happened this week – Thursday was  M’s (311st!) birthday, and on Saturday, Fall decided to make a visit to the city. In celebration of both occasions I made an apple tart, and the general consensus was that I’ve come a long way with my cooking skills since the breadmaking experiment.  The recipe, pulled from a new blog obsession of mine, (and in true Alice Waters fashion) is deliciously simple and rustic.

You start by making a simple galette dough – and it really IS simple.

Flour, sugar, salt and butter slices go in the food processor – pulse for a few seconds at a time, dump out in a bowl and slowly add chilled water bit by bit until the dough comes together…

Pop the dough in the fridge while you slice and core the apples. Sounded like a daunting task -but really didn’t take that long. Once the apples are halved, a melon baller works perfectly to scrape out the core and I used a small knife to remove the skins.

‘Stacked’ apple slices made for easy arranging later. . .

All snuggled into the dough . . .

and then sprinkled with sugar and brushed with butter – as all good things in life should be.

Perfect golden crust after 45 min at 400 degrees . . .

This is where the recipe gets extra special – instead of being discarded immediately, the apple cores and peels are simmered in sugar and a bit of water to make a glaze to brush on the warm crust.

 

AND…

 

sliced and served:

Get the recipe (and beautiful photos) here. A couple of notes if you are going to make this yourself (which I highly recommend) – I added about a teaspoon of cinnamon, but made another tart on Sunday sans, and it was equally as delicious – maybe better. The vanilla ice cream sidecar was M’s bday request; we also discussed the merits of  whipped cream or irish cheddar as other possible pairings – both of which we plan to try in the near future. Meanwhile, Mike is away this week which means I still have over half of yesterday’s tart to finish on my own. It’s a tough job, but… ;)