Archive for January, 2013

French Apple Tart

Instead of doing a single tart, I pulled out my tartlet pans from last February’s recipe. I liked the idea of single portion sized tartlets rather than a huge tart.

I didn’t plan this recipe out very well! I thought that it would be easy to do all in one day, with the exception of making the pie dough the night before. Boy, was I freakin’ wrong! These weren’t difficult to make, but the time commitment was a bear! I started at 9:30 a.m. By the time I got to the topping the tarts, the directions, “working slowly and carefully.’ was not going to happen, I’m sorry to say. My attention to detail, lack of patience and no skill at putting apple slices in a circle was as thinly sliced as the apple topping. I laughed out loud when I read, “If you have turned off the oven, . . .” Well, Leslie Mackie anticipated that one! Because I had, indeed, turned off the oven! I, so, wanted it over! Eventually, it was. Over, that is. After only four and one half hours, I finally had six warm tarts cooling on the rack.

Would I make this again?  Yes, but I would plan it better!

So, the outcome is pictured below. Presentation sucks, but they were good.

French Apple Tartlets with Unusual Design

French Apple Tartlets with Unusual Design

Pizza with Onion Confit

The stone and the peel arrived and I got it done! I loved this recipe and loved have the fragrance of the onions simmering in the red wine! It made my day seem very good!  BUT, with all things, there was only one thing I did not like – opening that bottle of red wine. While I know that others just breeze through the skill of opening a bottle wine with elegance and aplomb, I still struggle with the cork screw and I look like I’m wrestling with a wolverine. After spending 20 minutes pushing and turning an ugly claw like implement (the corkscrew), I put that stupid bottle between my legs and try to gently pull that cork out. Gentle does not always work. It was not a pretty sight.

Nevertheless, I got it done and baked the pizza on the stone using the peel!  It’s an accomplishment!  (Just so you, dear reader, knows – I didn’t use the goat cheese. Goat cheese makes my mouth itch! So I went conservative and stayed with mozzarella! It was terrific!)

Pizza dough waiting for the cheese and onion confit

Pizza dough waiting for the cheese and onion confit

Pizza on a peel

Pizza on a peel