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.
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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.
yeah for baking. the mexican chocolate cookies sound just up my alley.
i 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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h, 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.
Alice'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...
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