this “tourtely” concept speaks to me – i’ll take a double-crust-to-filling ratio any day. the best parts of the tart were just grazed with the saucy, buttery fruit.
i used ground almonds in my sweet tart dough, and though i tasted the fruit (three fuji and two granny smith apples) after it cooked, i didn’t add cinnamon or a pinch of salt. it actually could have used a little of both (and i used salted butter). vanilla extract poured into hot apples cooked in brown sugar? it smells even better than it sounds.
bonus: i made the tart in my straight-sided flan ring and it lifted right out, even with the super-fragile pastry. i’d serve this same day with crème anglaise or vanilla ice cream.
jeanette of the whimsical cupcake picked a tourtely apple tart for april 19, 2011. for the recipe, see dorie greenspan’s baking: from my home to yours.
