Last but certainly not least in this series: the apple tart. For this tart, a loose bottom pan is also ideal, but not necessary. However, don’t use a deep one like I did – it takes forever to cook! A 9-12″ shallow tart pan should be good.
You’ll want the same Pâte Brisée recipe from the Quiche. However, since this is a sweet tart, I like to up the sugar just a touch (maybe a scant tablespoon). Whether or not you do that is totally up to you. Now for the filling: Read More:
Every few weeks, we go to a farmer’s market in Chestnut Hill, a neighborhood in Philly, and we get these amazing French-style tarts (sweet and savory) from Market Day Canelé. The flavors vary from week to week depending on what is fresh and in season. This past weekend we were not going to get there because we had prior plans.
I had recently discovered the blog Becoming Madame, and I had read her three posts on “Eating like the French“. So I thought, inspired by these posts, why not make my own French-style tarts? Especially since I already had beef for steak tartare thawing in the fridge and needed a second course to accompany it. Done. I would make a quiche/tart. And while I was at it, I might as well use those apples sitting in the fridge. Apple tart it is! The resulting menu was: Steak tartare, bacon and onion quiche, and apple, cardamom cream tart. I had small serving of yogurt between the main course and dessert, my parents opted for a small glass of kefir – same concept. We accompanied all this with a bottle of Gruet Blanc de Noirs, because who doesn’t like a little dry bubbly? The result was quite satisfying – and my first attempt at steak tartare was a success, if I do say so myself. Thanks for the idea, Becoming Madame!
The school my mom works at has a couple of fig trees, so, of course, we picked a bunch of figs. They were delicious. Nothing beats fruit picked ripe and eaten fresh from the tree. You can keep your flavorless, California fruit that was picked green and shipped across the country. Anywho, we had so many that we couldn’t eat them all right away, so I made a tart. The recipe was partly inspired by the most recent issue of Fine Cooking and partly by some research I did. We are a low-grain family so we really don’t eat much flour and my first thought was that I would make an almond flour crust. Unfortunately I forgot to set the timer on the blind-bake and – well – it was a disaster. Back to the beginning. This time with a classic short-crust. Melt in your mouth.
Lots. Of. Butter.
If you are one of those people who thinks butter is bad for you, this recipe probably isn’t for you. I suppose you can substitute a different type of crust, but I guarantee it won’t be as good. I say: eat more (good) fat. But, do as you will with the crust – here’s what I did: