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| 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!
That ice cream sounds delicious, Guyla! It HAS to be amazing with pecan pie too. I feel you on wanting desserts and dishes to turn pretty and make it look effortless, but it's tough! I spent about fifteen minutes arranging apples for two little tarts. In the end, the result was delicious!
ReplyDeleteThis was good wasn't it. And with the Bourbon ICe Cream YUM!!
ReplyDeleteThe Brown Sugar Bourbon Ice Cream sounds delicious - I really do like the idea of making at least one new recipe from every food magazine that comes in the house, they do tend to pile up here and I always feel like I sould be using them more. Actually, I like the rustic look that some desserts have and your Apple-Almond Tart looks wonderful with the nice scoop of homemade ice cream on top! I am thinking that since I hunted down a bottle of Bourbon last week for a Sweet Potato Bundt, I really should make the ice cream.
ReplyDeleteHave a nice weekend!
I agree - this was good, but not a "wow" dessert by any means. That ice cream, however, is a different story - I'd bet it would be wonderful with toasted pecans!
ReplyDeleteYour tart looks lovely - but I really want me some of that brown sugar bourbon icecream. Yum!
ReplyDeleteI think this was a better tasting dessert than what is suggested by it´s appearance, which is very pale. But that ice cream! I agree with Susan on the ice cream and I´m pinning that recipe now, I love cooking with bourbon! Have a great week Guyla!
ReplyDelete"sturdy older sister" - :-)
ReplyDeleteHey - as long as it tasted good (which this one does). That ice cream sounds amazing! I haven't made it through this month's BA yet, but I shall keep my eye open.
That seems to be the general consensus of this week's recipe; it wasn't much to look at, but it was darn tasty! And I bet it was even tastier with that ice cream! Sounds decadent.
ReplyDeleteLooks good to me especially with the brown sugar bourbon ice cream. That really sounds delicious.
ReplyDeleteOooh, yeah...serving with brown sugar bourbon ice cream sounds perfect! YUM!
ReplyDeleteThat ice cream looks delish! I agree that it's rustic looking, but at least it tastes good and is not too hard.
ReplyDeleteGuyla, It looks pretty to me…and the brown sugar bourbon ice cream sounds amazing! It would be perfect for Thanksgiving! I loved this tart and it was a big hit with everyone who ate it!! It would have been a bigger hit with some of that ice cream!
ReplyDeleteGuyla, I just stopped reading after the second paragraph and went to pull out my October Bon Appetit. There it is - the Brown Sugar-Bourbon Ice Cream. Page 114. And, yes it will be perfect with pecan pie or maybe, gingerbread or apple cake. That's a great commitment - making one thing out of every food magazine you subscribe to. I usually turn the page over and forget to return to it. Now, back to your first paragraph - what a wordsmith you are this week. Sturdy older sister indeed! LOVED THIS POST.
ReplyDeleteFrom here, I think it looks pretty. Bourbon Brown Sugar Ice Cream sound like the perfect topping for pecan pie. Can I come to Thanksgiving at your house? :)
ReplyDeleteI love your challenge of cooking one recipe from every magazine that enters your house. I'm going to have to try that! (I'm in the process of trying to deal with 10 years of magazines that I didn't do that with...)
The ice cream sounds delicious and as an older sister myself, I'll have to defend the dessert by saying it's the quality of taste that matters more than the appearance of fun! :)
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