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| The Best Apple Tart Ever |
This is my first attempt at a food blog. I know that's just what the world needs -- another food blog, but whether or not it's ever read, there's something somewhat comforting to share wonderful food experiences you have with others so that they can have terrific food experiences of their own so here I go.
I know that apple season is long over, but way back in the fall, my parents bought a box of Fuji apples from the farmer's market. They were such a good deal, and we all love Fuji apples so of course, we thought that there would be no problem in getting rid of them. Fast forward four months (and counting), and we are still dealing with the remnants of the apples. Although we stored them in a cool, dry basement, after all this time, the apples are slowly turning to mush with a few brown spots and no longer appealing to eat solo. Applesauce would be the easy solution, but since there's no pork chops or babies around to enjoy them with, enter the Barefoot Contessa's French Apple Tart.
I don't remember the first time I made this recipe, but it's simply one of the best apple desserts I've ever made. (And I've made some pretty good apple crisps and apple crostadas in my time.) The crust is amazing -- light, flaky, with just a hint of sweetness. Actually, I think we like it even more than the apples themselves, and I might try just making the tart as a stand-alone crispy treat someday, but until then, it's a great way to use up leftover apples. The original recipe said using Granny Smith apples, but I think any kind of apples could work.
