I made a tart; but the "facts is"
I can't write long, because I have to do my taxes.
Time to "true up" with the government.
While everyone wonders where the money went...
Sigh...
I feel like I am finally winning battles in my long-standing war with pie crust. The dough came together like a dream.
One quick rant...if a book is going to tell you to 1/4 a recipe and the ingredients are listed by volume, not weight, the recipe writer should really break down the ingredients for the 1/2 or 1/4 version. Breaking down 5 1/4 cups into 1/4's taxes my brain some days... Is there an app for that?
Cutting up a million slices of apples took some time, but wasn't difficult. The bottoms of some of my tart pans have gone MIA (keeping my fingers crossed that someone didn't put them in the recycle bin), so I used a 10" pan instead of a 9" pan, but there was still enough dough to fill out the pan.
This was an enjoyable baking project and worth playing around with in the future...
This post will end here. Play time is over, I have to go back to being a grown up and finish my accounting.
Peace out!
This post participates in Tuesdays with Dorie. The recipe for French Apple Tart can be found at the site of this week's host (and fellow French Fridays with Dorie Member) - the amazing Cakelaw!
I like the look of the contrasting color of the skins and how nice it would be not to have had to peel them all. Beautiful tart.
ReplyDeleteGreat idea not to peel the apples...just fine for a tart. Beautifully done! I like the idea of this tart, but it does need some "playing around"...I think the French would approve. Hope you got your taxes done or at least have a good start. This is the time of year I wonder why we have our own business...too much taxes...need more baking!
ReplyDeleteWhat a stunning tart my friend, truly the lack of peeling gives it a beautiful colour contrast :D
ReplyDeleteCheers
Choc Chip Uru
It's gorgeous Cher! I didn't have time for this one but it's on my "catchup" list.
ReplyDeleteThe unpeeled apples are better than the original ones I think. Gorgeous tart Cher, I´m glad you made friends with the crust! I often wonder how I manage to loose tart bottoms and tupper ware parts, all inside my house... Have a great day!
ReplyDeleteI'm glad I'm not the only one who wondered if my crust would turn out with my guesstimates on a 1/4 batch! Beautifully done.
ReplyDeletePS...Ugh, taxes....I have a pile of that stuff on my desk!
Looks beautiful.. I agree that they should give amounts for 1/2, 1/4th of the recipe, I am always scared to make a mistake :)
ReplyDeleteIt looks great! I like the look of the unpeeled apples, and you saved yourself some time. I didn't want to deal with quartering the crust recipe, so I made half and put the extra dough in the freezer.
ReplyDeleteBeautiful tart! Also, the apples you used on top didn't shrink as mine did.
ReplyDeleteThat is beautiful, Cher. Professional-grade beautiful. Food is art! (BTW, I read, but skipped away from the chicken livers post. Somehow ... inexplicably ... as a child, I adored liver. I mean, the full bore liver-and-onions thing. Braunschweiger was a staple in my house - my mom and I loved it. I don't know what happened, but, now I can't go near anything liver-ish. Probably because at some point, I actually learned what the liver does. ;) )
ReplyDeleteBut this ... this apple tart creation is totally Cher-worthy. Just lovely.
Re: the pie crust recipe -- I like to make dough in bulk. That is, make all four crusts, then just shove the rest in the freezer for future projects. They last a while, and it's always a nice incentive to make a quiche or something when you rediscover the dough in your freezer in a few weeks.
ReplyDeleteI love the look of the unpeeled apples. Was there a texture issue when you bit into it, or did the skins soften up?
Beautiful looking tart, Cher!! Your apples look so pretty with the skin on. Funny how things go missing in your kitchen cabinets…I lost a lid for one of my sauce pans over a year ago…where did it go???
ReplyDeleteGood luck with your taxes…I hate doing that stuff…I gather up all the info and take it to my accountant!
Looks lovely! I agree about the pie crust proportions, but I have plans for the remaining dough.....pop tarts and empanadas! ;)
ReplyDeleteGood luck on your taxes! Hope Uncle Sam is kind. :)
Hey, way to go. Thank you for showing the entire process. And, I love shortcuts. I am scrambling for time these days and didn't make this Tuesday's dessert. It does look delicious. And, yes, thank you for reminding me that it is tax-time again. I'll save that for February. Nine more days.
ReplyDeleteYour tart looks beautiful!!! It's the first time I see unpeeled apples in a tart, does it change something? Is it different?
ReplyDeleteAnyway it looks lovely and colorful!!!
LOL - good luck with the tax return. I love the skin on the edge of your apple slices - it looks really pretty. Something to remember for next time.
ReplyDeleteGood luck with the taxes! I need to pester the husband about that. As for this tart - eh, it was okay. I love the pie crust and keep some in the freezer for when I need it. But I thought the filling was better by itself than as the pie. Anyway, your tart looks beautiful, especially with the skins left on! Kinda wish I'd done that too!
ReplyDeleteLike everyone else, I think not peeling the apples is a great idea! I often do recipe conversions (imperial to metric) or reduce quantities, and find it easier to convert to grams, and then use my scales.
ReplyDeleteI felt this crust was a true winner- it was extremely flaky & the entire tart was perfect!
ReplyDeleteYours look beautiful with the red peels!
It looks so beautiful with the skins on, Cher. Good for you for finding some short cuts!
ReplyDeleteYour tart looks great! So glad the pie crust went well for you. I was pleased with my crust results too. I think it really helps to handle it as little as possible.
ReplyDeleteI thought about cutting the recipe in half, but like you was thrown with the amounts, so I made it all. The rest is in the freezer. My husband has already asked when I'm going to make it again!
Great time saving idea to leave the peels on. I think it makes the tart look even prettier. I'm sure that makes it healthier too ;)
ReplyDeleteI like how you kept your peels on. Good luck on your taxes!
ReplyDeleteA beautiful tart Cher- who knew that baking had so much math involved-yuck!!!
ReplyDeleteIt's tax time- I know because my husband is an accountant and he is already starting to work late-another yuck!!! just for good measure;-)
It's gorgeous, Cher! I agree this is a good one to play around with. I have a different oven-baked applesauce with honey that I love, so I'm imagining that as filling another time around. So many possibilities! Good luck with those taxes...
ReplyDeleteOoh, your tart looks great. And I'll bet no one would know you took shortcuts. When I saw the recipe called for 6 apples, I knew cutting in to 1/6 would be easy. ;) But yes, the other fraction stuff--too much for me.
ReplyDeleteBeautiful tart. The peelings on the edge add a nice touch of color. Good luck with the taxes. I've started getting things ready, but will work in earnest next month! Ug!
ReplyDeleteCarlene
Cher, what a lovely looking French Apple Tart you made. I love that you left the skins on, I actually think that makes for a much prettier presentation and I think I will keep that in mind next time I bake this lovely dessert tart!
ReplyDeleteHave a great Wednesday (despite having to do the taxes)!
Beautifully done Cher!! I dont know what was it about the rosette.. I just couldnt manage it!!!
ReplyDeleteI love it! The skins on the apple really add another level of beauty. Good luck with your taxes!
ReplyDeleteThat is one beautiful tart. Interesting that you did not peel the skins - will do that next time. Also, good tip with the applesauce.
ReplyDeleteThe skins on the apples does add a color splash that the tart was missing. This recipe is a sure fire way of avoiding taxes for the day.
ReplyDeleteYeah, I had to convert everything to ounces and then divide it. But I loved the crust! I like the look of your unpeeled apples!
ReplyDeleteTaxes already? sigh... It seems I just finished mine. love the tart, yours came out very nice.
ReplyDeleteLove the skins on apples. The taxes don't get as much love.
ReplyDeleteI'm glad your crust turned out well!
ReplyDeleteThis is so lovely. I am glad you kept the skins on your top.
ReplyDeleteYour tart is absolutely gorgeous. It looks perfect!
ReplyDelete