October 2009 . Dry Farmed Apple
Make a tart!
It’s well into a new year, new decade, and I promised to dedicate more time on this blog. Life intervened and sadly, writing took a seat at the back of the bus. Fortunately, during this brief hiatus, I’ve been able to free myself and recharge my juices. The results look promising. Sudden bursts of inspiration have captivated my mind, leading me down new avenues and possibilities. (And yes, sometimes my posts tend to get published out of order.)
Over the weekend, I decided to do a little baking experimenting. Over Thanksgiving, I made a persimmon tart that received rave reviews and thought it would be great to try making an apple tart based off the that recipe. Once I’ve figured out a recipe, I tend to get into the habit of creating and substituting ingredients without much thought. Occasionally my brain and the impromptu recipe don’t mesh up, but fortunately I’ve been blessed with positive results. I always feel like I’m on a baking safari when creating goods without exact directions.
So how did the apple tart turn out?
February 2010 . Apple Tart
Let’s just say that the aroma of apples wafting softly through the kitchen provide the perfect end to the weekend. Through the process, I’ve made some interesting observations and plan to fine-tune this recipe.
related post
- mastering the art of french cooking
- soy lemon ice cream
- persimmon tart
- a day in the life of a baker
- new spaces
That looks so good. I love how the edges of the apples are extra brown, aka extra flavorful.