This extra effort will pay off, I promise.)) And spent about 20-30 minutes meticulously slicing them. 2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced ((I got mine from–where else–the local farmer’s market.
(If you have a pizza stone, place it in the center of the rack.) (A pie dish or circular/square-shaped casserole dish would also do in a pinch.) Heat oven to 400☏. Place dough in a lightly greased 9-inch round tart pan. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. After at least 30 minutes, remove let soften so it’s malleable but still cold. Flatten into a 4-inch-thick disc refrigerate. Keep tossing until you can roll dough into a ball. If dry patches predominate, add another tablespoon water. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. (I just used a wooden spoon and elbow grease.) Add remaining butter mix until biggest pieces look like large peas.ĭribble in water, stir, then dribble in more, until dough just holds together. Blend in a mixer until dough resembles coarse cornmeal. Mix flour, sugar, and salt in a large bowl add 2 tablespoons of the butter.
Just use a butter substitute, and the rest is already animal-friendly.ĬRUST: ((Next time I’ll try it with my usual pie crust recipe and see how it compares.)) This is, by the way, easy peasy to make vegan. I took the ingredients, but changed the form a bit. The recipe is adapted from Smitten Kitchen’s Simplest Apple Tart, which came from Alice Waters, who (allegedly) got it from Jacques Pépin. This particular apple tart actually happened last November, so bear with me while I attempt to recreate the process. ((You see? Deceptive.)) Lovers, enemies, small children, and pets are always impressed with a well-decorated tart. I’m of the firm belief that tarts are among the most rewarding of desserts to bake, because it always looks like you’ve put way more effort into them than you actually have. I’ve been quietly cooking and baking away during my few waking hours away from work, but simply haven’t found the time to share my experiments projects. ((Hint: These are all things I make a habit of avoiding.)) Not so. Maybe I threw a wild party, watched a football game, or even went clubbing. You may have thought that I had stopped cooking delicious deserts to pursue other, more social pastimes. Dear friends, family, colleagues, casual acquaintances, and indifferent web surfers,
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