There seems to be a misconception among some people that I have my act together. Something like this tart, with its carefully arranged apple slices, presents an image of someone organized and calm and productive. Who knows – they might even think that I regularly clean my bathrooms.
The truth is that I forgot about the apples while they were cooking down into sauce and was lucky that there was no harm done. The truth is that I sliced and arranged the topping while singing Chicago hits (you’re the inspiration!) and drinking champagne late Sunday night when I should have been getting ready for bed.
I took the tart out of the oven long after my normal bed time. Then my hand slipped and mussed the carefully arranged apples and scalloped edge. The truth is that photographing the tart Monday morning made me even later for work than usual.
Maybe the moral of the story is that even if you’re just fumbling through, things will probably turn out just fine. You can use two forks to carefully unmuss your carefully arranged apple slices. You can eat the broken edge first. And none of those surficial imperfections spoiled how incredible this tart tasted, with the apples in the sauce adding a bright contrast to the sweet browned apples on top. This tart, Chicago’s greatest hits, and champagne were worth staying up for – even if it means that any image of me having it all together is just smoke and mirrors.
Tracey chose this tart for Tuesdays with Dorie, and she has the full recipe posted. I followed it exactly, except, remembering a Cook’s Illustrated testing of applesauce and how the version with a pinch of salt was the favorite, I was sure to add a smidgen of salt to my sauce as well.