tuesdays with dorie

kid’s thumbprints

12/27/2011 By bridget

I have now cooked all* of the recipes in Dorie Greenspan’s Baking: From my Home to Yours. Every week, for the last four years, I have baked whatever recipe someone else picked. I was late a few times but never missed a week. I also managed to make up all of the recipes that the group made before I joined a few months after it started.

It’s been challenging, I will tell you that. That’s a lot of baking, and it’s a lot of baking that has to be done by a deadline. It often included recipes that were complex, recipes that I knew I wouldn’t love, and in worse case scenarios, complex recipes that I knew I wouldn’t love.

But, there were far more recipes that I thought I knew I wouldn’t love only to be pleasantly surprised. There were lessons learned, friendships made, and so much confidence gained. Now I have a generous handful of favorite new recipes in my arsenal.

And what a huge goal to be reached – checking an entire* cookbook off the list. I don’t know what I’ll do now, as I’m not joining the spinoff group. I might relearn how to choose my own dessert recipes. I might get into those healthified desserts. Maybe I won’t bake at all, although I suspect my coworkers, spoiled after months of weekly Dorie treats, would protest. These cookies, rushed to work on my day off because I was enjoying them a little too much myself for breakfast, were the last in a long line of sweets that quickly disappeared from the office kitchen. Tuesdays with Dorie is over, but I suspect the baking will continue.

This final recipe of Tuesdays with Dorie is posted on Dorie’s blog, along with her own reflections on the group. I was too lazy to deal with the egg white and chopped peanut coating but kept to the recipe otherwise.

*Okay, I haven’t made really all of the recipes. I skipped the two fresh fig recipes, and there’s a handful of garnishes and toppings in the last chapter that never came up as part of other recipes.

Final note: My favorite recipes from this book are marked with an asterisk in my blog page that lists posts associated with baking groups.

One year ago: Quintuple Chocolate Brownies
Two years ago: Pecan Pie
Three years ago: Tall and Creamy Cheesecake

Filed Under: cookies, dessert, nuts, tuesdays with dorie

fresh orange cream tart

12/21/2011 By bridget

I’ve come full circle. The second recipe I made as part of Tuesdays with Dorie was a lemon cream tart; the alternative offered for that recipe for lemon haters was this fresh orange cream tart, and now this is the second-to-last thing I baked for the group. I swore after that lemon tart that I was done with citrus creams, because, as good as they are, a full pound of butter in a 9-inch tart is extreme. But it was a never say never situation, because I made a lemon cream as part of this lemon meringue cake and now I’m making an orange cream to say I baked every single dessert recipe in the book.

Fortunately, this time I was smart enough to give them all away without telling my guests that they were eating orange-flavored butter on a cookie. Plus I made them tiny, so each little tartelette only contained maybe one tablespoon of butter. Which is still a lot. It’s good enough that it might be worth the calories. But what I can say for sure is that making this one very rich dessert was worth it to say I finished off an entire cookbook.

Three years ago, one very busy day of candy-making: Candied Orange Peels, Buckeyes, White Chocolate Lemon Truffles, Pumpkin Seed Brittle, Vanilla Bean Caramels

Printer Friendly Recipe
Fresh Orange Cream Tart (from Dorie Greenspan’s Baking: From my Home to Yours)

I skipped both the orange segments and the jelly garnishes.

For the Orange Filling:
1 cup (7 ounces) sugar
Grated zest of 3 oranges
Grated zest of 1 lemon
4 large eggs
Scant ¾ cup fresh blood-orange or Valencia orange juice
3 tablespoons fresh lemon juice
1¼ teaspoons unflavored gelatin
1 tablespoon cold water
2¾ sticks (22 tablespoons) unsalted butter, cut into tablespoon-size pieces, at cool room temperature

1 9-inch tart shell (round or square) made with Sweet Tart Dough or Sweet Tart Dough with Nuts, fully baked and cooled

3 orange segments, for decoration
⅓ cup quince or apple jelly mixed with ½ teaspoon of water, for glazing

Getting Ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and orange and lemon zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zests together between your fingertips until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the orange and lemon juice.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk – you must whisk constantly to keep the eggs from scrambling – you’ll see that the cream will start out light and foamy, then the bubbles will get bigger and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point – the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience – depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest.

Soften the gelatin in the cold water, then dissolve it by heating it for 15 seconds in a microwave oven (or do this in a saucepan over extremely low heat). Add the gelatin to the filling and pulse once just to blend, then let the filling cool to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going – to get the perfect light, airy texture, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours. (The cream can be refrigerated, tightly covered, for up to 5 days or frozen for up to 2 months; thaw overnight in the fridge.)

When you are ready to construct the tart, whisk the cream vigorously to loosen it. Spread the cream evenly in the crust. Arrange the orange segments in the center of the tart and prepare the glaze: bring the jelly and water to a boil. Use a pastry brush or pastry feather to lightly spread the jelly over the orange segments and cream. Serve now or refrigerate the tart until needed.

Sweet Tart Dough

1½ cups (7.2 ounces) all-purpose flour
½ cup (2 ounces) confectioner’s sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioner’s sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in – you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change – heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

To Press the Dough into the Pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed – press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To Fully Bake the Crust: Center a rack in the oven and preheat the oven to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and fit the foil, butter side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).

Bake for another 8 minutes or so, or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling.

Filed Under: citrus, dessert, fruit, tart, tuesdays with dorie

hidden berry cream cheese torte

12/20/2011 By bridget

I don’t think of myself as much of a shopper. The majority of the clothes I’ve bought over the last year have been thrifted, I rarely buy books or CDs since we moved to a town without a big bookstore, I have no interest in cars beyond dependability and gas mileage, and the only decorations in my office at the place I’ve worked for a year and a half are a bird-shaped mirror that makes me smile every time I see it and three posters on local geology that a coworker was trying to get rid of.

But ingredients are becoming a weakness. I blame living in a small isolated town; because there are so many foods I can’t buy here, when I do have access to a fun new ingredient, I snatch it up. This is why I have a container of truffle salt I’ve only used once and several types of ground and whole mustard seeds which I never got around to using in homemade mustard recipes. It’s probably a good thing Dave rushed me out of the Middle Eastern market we went to for lunch in Albuquerque, so I only had time to buy a container of za’atar and a jar of boysenberry preserves.

I haven’t used the za’atar yet, but the jam was perfect in this light, creamy cheesecake. I added a little more than the recipe called for, and I wished I had used even more. This is one impulse buy I don’t regret one bit.

One year ago: Cardamom Crumb Cake
Two years ago: Cafe Volcano Cookies
Three years ago: Buttery Jam Cookies

Printer Friendly Recipe
Hidden Berry Cream Cheese Torte (from Dorie Greenspan’s Baking: From my Home to Yours)

8 servings

I used 8 ounces of cream cheese, since that’s the normal size of the packages. I also left out the spices.

Crust:
1¾ cups all-purpose flour
½ cup (3.5 ounces) sugar
¼ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled
2 large egg yolks
1 teaspoon pure vanilla extract

Filling:
⅓ cup thick berry or cherry jam
9 ounces cream cheese, at room temperature
8 ounces (1 cup) cottage cheese, at room temperature
¾ cup sugar
¼ teaspoon salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 large eggs, preferably at room temperature
Confectioners’ sugar, for dusting (optional)

Getting ready: Butter a 9-inch springform pan, dust the inside with flour, and tap out the excess. Place on a baking sheet lined with parchment or a silicone mat.

To make the crust: Put the flour, sugar and salt in a food processor and pulse just to blend. Toss in the pieces of butter and pulse until the mixture resembles coarse meal. Stir the egg yolks and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds—restrain yourself, and don’t allow the dough to form a ball.

Turn the dough out onto a work surface. If you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate it for about 20 minutes before rolling. (I like to roll this, and all sweet crusts, between sheets of plastic wrap.) Or simply press the dough into the pan. The dough should come about 1½ inches up the sides of the springform. Refrigerate for at least 30 minutes.

Center a rack in the oven and preheat the oven to 375 degrees. Fit a piece of buttered aluminum foil against the crust, covering it completely. Fill the crust lightly with rice, dried beans or pie weights and slide the pan into the oven. Bake the crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so—you don’t want the crust to get too brown. Transfer to a rack to cool while you make the filling. Lower the oven temperature to 350 degrees.

To make the filling: Stir the jam and spread it over the bottom of the crust—it’s okay to do this while the crust is still warm.

Put the cream cheese and cottage cheese into the food processor and process, scraping down the sides of the bowl a few times, for 2 minutes, until you’ve got a smooth, satiny mix. Add the sugar, salt and spices and process for another 30 seconds. With the machine running, add the eggs and process, scraping the bowl as needed for a final minute. Pour the filling over the jam.

Bake the cake for 60 to 70 minutes, or until the filling is uniformly puffed and no longer jiggly. Gently transfer the springform pan to a cooling rack and allow the torte to cool to room temperature, during which time the filling will collapse into a thin, elegant layer.

Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform. If the sides of the crust extend above the filling and you don’t like this look, very gently saw off the excess crust using a serrated knife. Chill the torte slightly or thoroughly before serving and dust with confectioner’s sugar.

Filed Under: cake, cheese, dessert, fruit, pie, tuesdays with dorie

berry chocolate ice cream

12/14/2011 By bridget

I’m not a big ice cream lover. When I saw how rich and thick and chocolately this custard was right before being churned into ice cream, I was tempted to leave it just like that. The only thing that stopped me was knowing I wouldn’t be able to resist something so like chocolate mousse.

So I poured it into the ice cream maker. After a few minutes, I tested a spoonful to see how it would taste when it was partially frozen. And then I tested more and more spoonfuls, until it became clear that any claims I might want to make about not loving ice cream are wishful thinking.

pre-frozen, like smooth rich chocolate pudding

Laurie chose this for Tuesdays with Dorie, and she has the recipe posted. Other than adding a pinch of salt to bring out the flavors and using the boysenberry preserves I had in my fridge instead of buying blueberry preserves, I followed the recipe exactly. I’m glad I did, because Dorie is right about how well the dark chocolate and bright berries compliment each other.

One year ago: Oreo Cheesecake Cookies
Two years ago: English Muffins
Three years ago: Cranberry Orange Muffins

Filed Under: chocolate, custard, dessert, freezer friendly, fruit, gluten free, tuesdays with dorie

puffed poached pear tart

12/13/2011 By bridget

Just a handful of recipes left, and I’ll have baked every single dessert in the Dorie Greenspan’s Baking: From my Home to Yours!

Or at least I’ll have baked something vaguely resembling Dorie’s recipes. These stragglers at the end call for unseasonal unavailable ingredients, so I’ve had to make some significant substitutions. I was actually surprised to find that the plums I needed for this recipe weren’t available at all at my store, not even tasteless rockhard specimens shipped in from another continent.

But when I saw that the plums in the original recipe are poached in wine, I immediately thought of pears. I exchanged the red wine for white and the prunes for dried apples. Raisins might have been a better choice for the dried fruit, because the whole thing ended up looking pale and plain. But it was nothing that a dusting of powdered sugar couldn’t solve, and anyway, after a bite of the buttery flaky crust and sweet winey pears, I wasn’t at all concerned about whether this delicious dessert was a little on the monochrome side.

Julie chose the Puffed Double Plum Tart for Tuesdays with Dorie. I replaced the prunes with dried apples and the fresh plums with pears. I poached the two in a mixture of 1 cup white wine, 1 cup water, and ⅔ cup sugar for about 20 minutes, then arranged them on top of the puff pastry and baked according to the recipe.

One year ago: Apple Coconut Family Cake
Two years ago: Sablés
Three years ago: Buttery Jam Cookies

Filed Under: alcohol, dessert, fruit, tart, tuesdays with dorie

earl grey madeleines

12/06/2011 By bridget

Coffee makes me feel like bees are buzzing in my head, so I save it for the weekends. At work, I stick to tea, and I’ve developed a little ritual with my electric kettle, collection of looseleaf teas, and steeper that drips from below when I set it onto my mug. I’m picky about my teas too; I don’t like any teas with weird fruity flavors, and I prefer my black tea with some bitter bite to it.

I like Earl Gray tea, but it can’t be too orangey. I once bought one that tasted like a creamsicle, and I threw the whole tin away. Rishi makes my favorite black tea, but their Earl Grey is too strong for me. For months, I’ve been mixing Rishi Earl Grey tea leaves with another black tea I have that isn’t as bitter as I like. My morning mug of tea is an art.

Overly strong tea leaves are perfect for putting into dessert though, where they have to battle to be noticed past the sugar and butter. The batter for these madeleines smelled and tasted noticeably of Earl Grey, but the flavor was muted once baked. They smelled more tea-y than they tasted. Clearly, the perfect way to really taste your Earl Grey with your Earl Grey madeleines is to have a mug of tea alongside your tea cake.

Nicole chose these madeleines for Tuesdays with Dorie and has the recipe posted. Watch them carefully if you make them! I baked mine for 9 minutes, and it was definitely too long.

One year ago: Maple Tuiles
Two years ago: All-Occasion Sugar Cookies
Three years ago: Rosy Poached Pear and Pistachio Tart

Filed Under: cake, citrus, cookies, dessert, french, tuesdays with dorie

sour cream pumpkin tart

11/30/2011 By bridget

My brother majorly stuck his foot in his mouth a couple Christmases ago. He lives in the same part of the country as most of my relatives and had spent Thanksgiving with them; then he and my aunt and grandmother all visited for Christmas. As my aunt was mixing up the pumpkin pie, my brother recalled the apparently horrible (“completely tasteless”, I believe, were his words) pumpkin pie from their Thanksgiving festivities. “Who made that anyway”, he wondered?

You know where this is going, right? Yes, my aunt had made the pie. And she was right there during this conversation, making more pumpkin pie. And it must have affected her confidence, because she forgot to add the sugar.

(extra batter)

Fortunately, this pie was anything but completely tasteless. The spices were in perfect balance and it was just the right level of sweetness. I hope that my brother would approve – and that if he didn’t, he’d keep his mouth shut about it.

Judy chose this pie (or tart) for Tuesdays with Dorie, and she has the recipe posted. I exchanged the sour cream for 2% Greek yogurt, because I don’t often buy sour cream.

Two years ago: Herbed Lamb Chops with Pinot Noir Sauce
Three years ago: Truffles (chocolate comparison)

Filed Under: alcohol, dessert, fall, tart, tuesdays with dorie

normandy apple tart

11/29/2011 By bridget

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.

One year ago: Devilish Shortcakes
Two years ago: All-in-One Holiday Bundt
Three years ago: Linzer Sables

Filed Under: dessert, fall, french, fruit, tart, tuesdays with dorie

apple pie cake

11/22/2011 By bridget

Those accursed diamonds. Dorie Greenspan tells a cute story about how her grandmother used to make a similar recipe to this one and cut it into diamonds. Notably however, Dorie did not suggest the diamond shape. She recommends squares.

But I thought the diamonds sounded so elegant and pretty. I considered and then disregarded how fragile the sharp diamond corners would be. I also considered and disregarded the impracticality of cutting a rectangular pan of pie-cake into diamonds. I powered on.

The result was more crumbs than diamonds. I usually consider the fallen crumbs to be a little treat to snack on, but when half of a large pan of pie-cake crumbles as you cut it, that can be dangerous. Once the crumbs started getting really out of control, I shoved them all in a bowl before I could even consider eating them.

Bu not even one coworker mentioned the broken diamonds when they came by to tell me that these might be the best thing I’ve ever brought to share. It didn’t even get mentioned when one coworker announced over the intercom how amazing they were. (I blushed.) I’m actually a little bit glad that I cut them into impractical diamonds, because now I have a bowl full of apple pie-cake crumbs stashed in my freezer.

One year ago: Almost-Fudge Gateau
Two years ago: Sugar-Topped Molasses Spice Cookies
Three years ago: Thanksgiving Twofer Pie

Printer Friendly Recipe
Russian Grandmother’s Apple Pie-Cake (from Dorie Greenspan’s Baking: From my Home to Yours)

As usual with Dorie’s recipes, I bumped up the salt – ¾ teaspoon in the dough and a pinch in the apples. And I completely forgot the raisins.

For The Dough
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon baking powder
½ teaspoon salt
Juice of 1 lemon
3¼ – 3½ cups all-purpose flour

For The Apples
10 medium apples, all one kind or a mix
Squirt of fresh lemon juice
1 cup moist, plump raisins (dark or golden)
¼ cup sugar
1¼ teaspoons ground cinnamon

Sugar, preferably decorating (coarse) sugar, for dusting

To Make The Dough: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs and continue to beat until the mixture is light and fluffy, about 3 minutes more. Reduce the mixer speed to low, add the baking powder and salt and mix just to combine. Add the lemon juice – the dough will probably curdle, but don’t worry about it. Still working on low speed, slowly but steadily add 3¼ cups of the flour, mixing to incorporate it and scraping down the bowl as needed. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra ¼ cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl.

Turn the dough out onto a work surface, gather it into a ball and divide it in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost overnight in the refrigerator.)

To Make The Apples: Peel and core the apples and cut into slices about ¼ inch thick; cut the slices in half crosswise if you want. Toss the slices in a bowl with a little lemon juice – even with the juice, the apples may turn brown, but that’s fine – and add the raisins. Mix the sugar and cinnamon together, sprinkle over the apples and stir to coat evenly. Taste an apple and add more sugar, cinnamon, and/or lemon juice if you like.

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 375 degrees F. Generously butter a 9×13-inch baking pan (Pyrex is good) and place it on a baking sheet lined with parchment or a silicone mat.

Remove the dough from the fridge. If it is too hard to roll and it cracks, either let it sit at room temperature for about 15 minutes or give it a few bashes with your rolling pin to get it moving. Once it’s a little more malleable, you’ve got a few choices. You can roll it on a well-floured work surface or roll it between sheets of plastic wrap or wax paper. You can even press or roll out pieces of the dough and patch them together in the pan – because of the baking powder in the dough, it will puff and self-heal under the oven’s heat. Roll the dough out until it is just a little larger all around than your pan and about ¼ inch thick – you don’t want the dough to be too thin, because you really want to taste it. Transfer the dough to the pan. If the dough comes up the sides of the pan, that’s fine; if it doesn’t that’s fine too.

Give the apples another toss in the bowl, then turn them into the pan and, using your hands, spread them evenly across the bottom.

Roll out the second piece of dough and position it over the apples. Cut the dough so you’ve got a ¼ to ½ inch overhang and tuck the excess into the sides of the pan, as though you were making a bed. (If you don’t have that much overhang, just press what you’ve got against the sides of the pan.)

Brush the top of the dough lightly with water and sprinkle sugar over the dough. Using a small sharp knife, cut 6 to 8 evenly spaced slits in the dough.

Bake for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits. Transfer the baking pan to a cooling rack and cool to just warm or to room temperature. You’ll be tempted to taste it sooner, but I think the dough needs a little time to rest.

Filed Under: cake, dessert, fall, fruit, pie, tuesdays with dorie

alsatian apple tart

11/16/2011 By bridget

I recently congratulated myself on having become more practical now that I’m older and then almost immediately had to call my own BS. I tried to think of one example of having taken the more practical route lately and came up blank. My tendency to go overboard nearly always wins.

Just to prove that I can, indeed, tone things down, I kept myself from perfecting the edges of my pastry cloth that always get crinkled after washing. Also, I only rearranged the apple slices on this tart once when they didn’t look the way I’d hoped. Even then, it wasn’t perfect, and I had at least a third of the apple slices leftover, but I had to move on with my evening.

In the end, I think the tart came out very nicely. It’s pretty and it’s tasty. But. I think with the rest of the apples, it would have been even better – a little more tart to balance the sweet custard, and the apple slice design would have stood out more. I have to admit though, the difference isn’t so significant to make the time it would have taken to perfect it worthwhile. Sometimes, good enough is just fine.

Jessica chose this tart for Tuesdays with Dorie, and she has the recipe posted. The recipe indicates that the tart will need to bake for 50-55 minutes, but mine was done around 35 minutes. The shorter time could be because it wasn’t as full, or it’s possible that I should have left it in the oven until the custard started to brown.

Two years ago: Alice Water’s Apple Tart
Three years ago: Basic Mashed Potatoes

Filed Under: custard, dessert, fall, french, fruit, tart, tuesdays with dorie