Simplest Apple Tart

17 01 2011

When I’m at a loss as to what to cook or bake, I start by going through my pantry, fridge, and freezer.  I’ve had a puff pastry shell lurking in the freezer – taking up valuable space – for quite a while now, and I’ve been wanting to use it, but then a better idea comes along for those vegetables and I end up making dal again instead of that curried vegetable potpie I liked so much last winter.

Sliced apples and puff pastry...

I also tend to have a surfeit of apples in the fruit bowl in the winter.  (We are largely in the season of  storage vegetables these days, and apples keep for months in the cold.)  Two birds?  One stone.

...plus butter, brown sugar, and honey

We were already making tamales that weekend (Nick’s promised me a guest post about them, but let me assure you, they were fantastic) so I didn’t want to do anything too fussy.  A simple paste of butter, brown sugar, honey, and a pinch of vanilla salt was all I needed to turn these two pantry staples into a rustically beautiful dessert.

Apple tart, baked to a lovely golden-brown

The secret ingredient melts over the sliced apples as they bake, giving them a burnished beauty and creating a gooey filling to the tart.  Really, there are few things I’ve made that have such an incredible effort-to-payoff ratio.

What can you cook out of your pantry right now?

Originally published on Croque-Camille.








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