A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
The twenty-second recipe that I made from Bake! by Nick Malgieri was the one for Lattice-topped Apple Tart, found on page 31 .
This was my pick for the group as I always look forward to apple season, getting apples fresh from the orchards, and being able to make things that reflect the season with seasonal ingredients. We can eat a lot of apple things around here and never tire of them.
The ingredient list for the tart crust: flour, salt, baking powder, butter, and eggs. The ingredient list for the apple filling: apples, sugar, brown sugar, flour, cinnamon, and unsalted butter. I made a 6" size tart, it took 1/3 of the pastry recipe and a little less than 1/3 of the filling recipe.
The crust is easy to make in the food processor. The filling comes together quickly, like most apple pie fillings. The only time-consuming portion, and even that is not exactly time-consuming, is making the lattice crust. I have made lattice crusts before...it involves weaving strips of dough to form a woven lattice pattern, but NM has directions for just sort of laying the strips across the pie...it gives a lattice-like look, but it is not exactly what I think of when I see a lattice-topped tart/pie. This technique is a bit quicker, I will say that. That said, I like the look of the other style of woven lattice work better, so will probably not do this lattice style again, but I will make this tart again as it is absolutely delicious!
Here's what the others thought: Phyl here, Abby here.
Get the book and Bake! with us, we will even let you choose recipes in rotation with us, yes, we will!