This hostess for the Tuesdays With Dorie baking group is Leslie of Lethally Delicious. Leslie and I began baking with the group two summers ago, just a couple of weeks apart. I think all of us TWD bakers joined the group for the experience of baking from Dorie Greenspan's exceptional book. What we found, however, was a group of supportive, like-minded people, each baking in his or her own kitchen in locations all over the world. Leslie and I became baking buddies, and over the course of many months we have gotten to know each other's strengths and weaknesses, likes and dislikes. We both travel a fair amount; London is my destination of choice, Paris is hers.
When I saw Leslie's pick for this week, I was amazed at how perfect it was: quintessentially French (of course), elegant in appearance and taste, but so, so easy to prepare that it wouldn't present a burden on us. Quite considerate of Leslie, wouldn't you say? So typical of her generous spirit!
Despite the simplicity of this recipe, and the puff pastry at the ready in my freezer, I had a very busy week and a surprisingly difficult time fitting this recipe into my time. Luckily for me, my older daughter, ALE , was visiting home and offered to bake the tarte. I jumped at the opportunity.
- You can find the recipe, along with some very helpful tips, on Leslie's blog post:
- The base of this tart is purchased puff pastry (or homemade for those accomplished/ambitious bakers). We used Dufour, an all butter puff pastry that Dorie recommends.
- My daughter baked the tart (1/2 recipe) after dinner last night; it made for a perfect midnight snack for us and a wonderful breakfast for my husband this morning. We baked a second one this evening to enjoy while writing this post.
- The first tart used apples from the farm box; nice and tart, just the way I like them. ALE sliced them with a mandoline, producing lovely thin slices. She skipped the jam glaze, because as much as we love jam, it's not a favorite on pastries. On the top ALE sprinkled some Sugar in the Raw before baking.
- The second tart used Pink Lady apples, which my daughter left unpeeled. This time she sliced the apples by hand, demonstrating that her knife skills are better than the mandoline! We tossed the apples with grated fresh ginger along with some lemon juice. After brushing the apples with an egg-white wash (egg whites are threatening to take over my fridge) we sprinkled them with some dark muscovado sugar.
The Tarte Fine is might fine (sorry, couldn't resist!) No, seriously, this is a wonderful recipe to have in the deceptively-simple-but-still-elegant archive. We liked both versions of the tarte. I will not hesitate to serve this one to dinner guests (as well as family, time and again). Thanks, Leslie, for a fabulous pick.