It was one of those days. Nothing went right. Work kept on piling up. I needed something to soothe me. Something to give me the energy to go on. No, I didn’t turn to Nutella this time. Instead, I gave myself a 15 minute break and delved right into the blogosphere. Jumping from link to link, I found myself looking at a post. In awe. It was this apple tart looking absolutely stunning. Like a flower whose petals are so symmetric that you think only God could have created it. I knew I had to try it. When I turned back a couple of days later to print the post, it hit me… Silly me forgot to bookmark the post… And I am supposed to be the most organized person on the planet. I gave up after a couple of hours and tried to come up with a recipe myself. After all, the most important part was the design and that I couldn’t forget.
If anyone knows which post I am talking about, please let me know. I would like to provide a link to the original design.
I turned to Martha for the tart shell. You can find the recipe for Pate Sucree here.
After that it was a breeze. Just core and slice 7 tart apples thinly (much thinner than I did), soak them in the juice of two lemons, toss with 4 tablespoons of sugar 1+1/2 tablespoons of cinnamon and 1 tablespoon of corn starch and set aside. Bake the tart shell blind for 15 minutes. Cool on a rack, arrange the apple slices as you see in the photo and back to the oven covered with aluminum foil for 20 minutes and then uncovered for 10 minutes. Serve with vanilla ice cream.
Next time, I am thinking maybe I should saute the apples with butter and honey (or maybe maple syrup) and arrange on top of the baked tart shell.