Tuesday, September 28, 2010
TWD: Tarte Fine
Tuesdays With Dorie is kicking off the fall baking season in style with Tarte Fine. From the name, I had no idea what kind of confection this was, and was happy that it is a lovely French apple tart. I didn’t get around to making this until last night and I wasn’t feeling that great. Luckily, this must be one of the very simplest recipes in the book: it only has a few ingredients, and since the base is made out of frozen puff pastry, there is very little to do other than slice apples. And I delegated the task of slicing apples to Josh (though I did peel them). He gave me a mandoline as a gift, but I get sort of nervous using it ‘cos I managed to slice my finger the first time I used it. He enjoys using it, though, so it really is a gift that keeps giving.
I made the version of the cake from the “playing around” section of the recipe, which involves adding more butter (since there’s not enough in the puff pastry) and sugar to the tart. Dorie advises to eat the tart within an hour of baking, but word on the Problems & Questions section had it that the tart was fine the next day, which worked out well since it wasn’t done until after ten last night. Josh took a couple pieces with him to work for breakfast/snack and he said it was gone before noon.
This recipe gets an 8.5 for Deliciousness and a 1.5 for Effort, for an EDR of 5.66. A big thank you to Leslie of Lethally Delicious for a fantastic selection – I’m sure I’ll be making this one again. Leslie is a witty writer and it’s always fun to see what she’s up to in the kitchen; her post on the Tarte Fine is no exception. To see what the other bakers thought of this treat, visit the TWD site.