|Crispy, Crackly Apple-Almond Tart|
Its not pretty. I want a dessert to be pretty. When I bring it to the table I want people to gasp, maybe that's a bit dramatic, but I want the people eager for a taste. This apple-almond tart looks okay. It looks like the sturdy older sister of desserts that will be a perfectly adequate dessert but not a fun, flirty younger sister of a dessert that will leave you wanting more!
That being said it probably would have been prettier had I run it under the broiler (as Dorie suggests) to brown the apples up a bit. I served it with Brown Sugar Bourbon Ice Cream. The recipe was in my new bon Appétite magazine and I was able to fulfill my goal of cooking at least one recipe from every magazine that comes in the house:) Gary thought the ice cream was too sweet but I thought it was great and it will probably make an appearance at Thanksgiving to escort the pecan pie! I might even add toasted pecans!
Aside from appearance this tart is good and very easy to make. Gary's hoping I'll make it again soon!
I just took at peek at the other French Friday cooks links and it looks like everyone loved it!