alice waters', the art of simple food, cookbook is my cooking bible these days. she has a very basic tart recipe (flour, butter, salt and cold water) that is for both savory and sweet tart/Gillettes. it really questions the myth of crusts being difficult to make, i feel like i was reborn. anyway..... i have been digging the pears and apples this season and can't stop making these treats. my intention's are to share with our friends and neighbors, but i tend to just want to take one little bite to make sure it is as good as the last one and you know the rest of the story. i still share, but usually a 1/2 portion.
it is as simple as rolling out the crust, spreading some apricot or any preserve over the bottom of the crust, cutting the fresh fruit, sprinking a bit of sugar and drizzling a wee bit butter over the top and crust edges, putting a healthy tablespoon of the preserve on top of the fruit and baking for 1 hour.
next time your in the "hood", i promise to whip one up.
You and Lupé sent us that book, in all it's biblical glory, for Christmas a few year's back. It's marvelous. Jeff's been baking for the neighbors. Today he made pecan date bars, raspberry swirl brownies, and Mexican chocolate cookies. But now all I want is a galette.
ReplyDeleteyeah for baking. the mexican chocolate cookies sound just up my alley.
ReplyDeletei think lupe even stood in line to get the book signed by alice waters.
Mexican chocolate cookies. But now all I want is a galette.
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ReplyDeleteh, wow! I just realized that I made Alice's recipe from Brock Street at Christmas time. They were great! I'd recommend halfing the number of apples you think you need unless you're hoping for a plus-size tartlet.
ReplyDeleteAlice's recipe is great! I put freshly shaved parmesan on top at the end which sealed the deal on it.
People raved about them! De-reessshhhious...