Monday, December 23, 2024

The traditional apple tart

Saturday's dessert was typical, for me. I made an apple tart. Quelle surprise ! This time I used an apple variety called Reinette du Canada grise. Tasty. I also used some home-made applesauce (our apples) from last year to line the pie shell. It was a little too much, but I used it all because it had been frozen and I didn't want any left over. In any case, it was tasty. The applesauce added a little cinnamon and clove flavor (but not too much) to the tart.

 
Home-made tarte aux pommes. What looks like powdered sugar on the tart is just light reflecting off the glaze.

Yesterday, we finished up the blanquette that Ken made last week. Today we're going to get pizzas from the supermarket and take a break from cooking. Then Tuesday it's our traditional Xmas Eve cheese fondue followed by Christmas Dinner on Wednesday, starring a roasted guinea fowl capon with all the trimmings. Ho ho ho!

1 comment:

  1. That tart is so beautiful I’d be hesitatant to cut into it. Who am I kidding? Where’s the knife?

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