It's the first apple tart of the season! I used six gala apples. Two went to make applesauce to spread on the bottom of the pie. I peeled and sliced the rest for the tart. As usual, the crust is a basic home made (with butter) short crust.
Glazed with mirabelle plum jam. We ate it all in two days.
As expected, the weather is turning. I saw some lightning in the distance this morning, but heard no thunder. And, also as expected, I didn't cut any grass yesterday. Don't want to make the arm injury any worse. There will be other mowing opportunities through October. I hope.
You make the most beautiful apple tarts. Let’s just call it a tartlet and that’s mine. How is your arm doing?
ReplyDeleteThe pie looks wonderful,
ReplyDeleteI made an unsuccessful apple taste a few days ago. I only had one crust, so I put it on the bottom. I cut up and sugared my apple slices as I normally do for a two-crust apple pie, but I usually add jut bout a TB of flour, to help the juices thicken… I think I went overboard and put more like a 1/4 cup or more. I also spread a good portion of almond meal on the bottom, to help keep the crust crisp. But… no glaze on top (and, no arrangement of the slices, I just plopped the in there). Result: dry, chewy apple slices…. Virtually no juice at all. What is your best guess? Too much flour? Do I need to put foil over the pie while it bakes, for some amount of time?
ReplyDeleteHoping you are healing!
*tarte, not taste
ReplyDeleteWOW! That tarte is a thing of beauty…and I’ll bet it tastes so good.
ReplyDeletemitch, too late! The arm is improving. Slowly.
ReplyDeletejudy, interesting! One thing I always do with a one-crust pies is blind bake it before adding any filling. I line the crust with kitchen parchment and use pie weights to hold it down. Dried beans will work if you don't have pie weights. I haven't made a 2-crust pie, sweet or savory, in a while. You can't blind bake that. Good luck!
anon, very tasty! ;)