EASY APPLE TART

only a fool would turn their oven on in this weather.
i would be that fool.
i had to make a dessert. it had to be quick and easy but seem like i had labored over it! the easiest one i know is an apple tart i make that is the combination of about 5 different recipes. the method: slice, stir, bake and serve. it couldn’t get much easier than that, no? this time i also added an almendra para helado - almond sugar designed to be used for ice cream - i bought in mallorca, spain. it is 50% sugar and 50% ground almonds so it was a perfect addition to my creation. when the tart is still warm, i serve it up with fresh whipped cream that i spike with cointreau and cinnamon. it is also tasty with ice cream. and then there are those who choose to eat this tart with both ice ream and whipped cream! i’m not lying.

For the recipe, click on the Read more link below.



APPLE TART
3 apples, sliced papert thin
juice of 1/2 lemon
1/8 teaspoon nutmeg
2 T butter
3 T cointreau
1/4 cup sugar
puff pastry - enough to cover the baking dish you are using, rolled out to 2mm thickness

peel, core and slice the apples paper thin and put into mixing bowl. add lemon juice, nutmeg, cointreau, sugar, 1 tablespon of the butter broken into small pieces and mix well. Sprinkle the remaining butter on the bottom of baking dish and cover evenly with apple mixture. cover with puff pastry and bake at 180 degrees celcius for 30 minutes. remove from oven and let cool for 5 minutes then flip over onto serving dish. serve immediately (you can wait to serve but the puff pastry absorbs all of the liquid from the apples and does not mantain a crunchy texture).

optional: i covered the bottom of the baking dish with a light coating of the almendra para helado that i had. and i added cinnamon to the whipped cream