Free-formed Apple Tart
My kitchen was overflowing with apples that were on the verge of going bad, so decided to make a Free-formed Apple Tart (848). I decided to take one of Bittman’s tips and tossed the apples in cinnamon before putting them in the tart. I have to say that the Sweet Tart Crust (929) was the best homemade crust I have ever made. It was flaky and buttery! What a perfect compliment to the soft and sweet apples. This was surprisingly easy and simple to make, and it is a great way to make a quick, homemade dessert.
The crust mixture before it was formed into a ball
The apple mixture
The final product
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