Wednesday, September 16, 2009


For Molly and Allison's 20th Friendship Anniversary I made this tart. My idea was to have a layered apple bottom and an almost pecan pie like top. It sort of worked. I did not get a pic of the pie cut but I have one more slice in the fridge so maybe I can add it here later. I used Nick Malgieri's recipe for Pate Brisse and it worked nicely. I used my mandoline to get seriously thin apple slices which I layered atop the crust. Then I made a caramel sauce and mixed it with about a cup to a cup and a half of toasted walnuts and poured it on top.
It came out nicely but was in the oven FOREVER. Next time I will use my head and BLIND BAKE the crust some before filling! Part of success in baking is using everything you know about the craft. I have a tendency to ignore the things I know and plow along pig-headed and stubborn. A deeper tart pan also may have helped and less apples. The finished product was ok, but I know I can do better.

Pate Brisee
1 lb butter
1 lb flour
1/2 lb cake flour ( I used all AP)
1 tsp salt
1/2 tsp baking powder
6 oz COLD water

cut butter into pieces combine dry ingredients, rub in butter with hands or a paddle. leaving pea size pieces.
stir in water until dough holds together shape into a disc wrap in plastic chill until firm


  1. It was DAMN GOOD! Thank you for both pies!!

  2. Simply delicious looking!