French Apple Tart

Because I have an unhealthy obsession with Ina Garten and because I can't stop thinking about dessert, French Apple Tart.

All this rustic charm is even easier than pie, thanks to frozen puff pastry, so you can impress your friends very little effort.

First, peel, core, and slice your apples.

Don't skimp on the butter.

And voila!

French Apple Tart
adapted from Barefoot Contessa Back to Basics

1 rectangular sheet frozen puff pastry
4 Granny Smith apples
1/2 cup granulated sugar
1/4 cup unsalted butter, diced
1/2 cup orange marmalade*
1 tbsp dark rum, Calvados, or apple cider**

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unfold and arrange the puff pastry on the parchment and refrigerate while you prepare the apples.
2. Peel the apples and slice them in half right through the stem. Use a paring knife and a melon baller, remove the cores and stems. Slice the apples cross-wise into even slices about 1/4-inch thick.
3. Pull the pastry out of the fridge and arrange the apple slices in diagonal rows starting at one corner of the pastry and overlapping the slices just slightly all the way to the opposite corner. Continue additional diagonal rows on either side of center until the pastry is covered and you are happy with your design.
4. Sprinkle with the sugar and dot with the diced butter.
5. Bake 45-55 minutes until the pastry is crusty and delicious and the apples are nicely browned. If you see or smell smoke, fear not. The pan juices will start to burn long before the tart itself is in any danger. When the tart is finished baking, use a spatula to loosen the it from the parchment.
6. Heat the marmalade and liquor (or apple cider) in a small sauce pan. Brush the mixture all over the apples and pastry and allow to cool. Serve warm or at room temperature.

Serves 6

*Barefoot Contessa Back to Basics calls for apricot jelly or jam, put through a sieve. Given Roo's peach allergy, apricots are just a little too close for comfort so I prefer orange marmalade. I leave in all the gooey rind pieces because I like the chewiness they add in the tart but if you prefer a smoother glaze, feel free to strain your jam.

**I reduced the liquor by half to make the glaze more palatable for kids but be forewarned, a faint boozy aroma remains. I suggest keeping it a grown-up dessert or sub in the apple cider if you'll be serving to kids. Mine didn't appreciate the booze.

Herby Pea and Ricotta Tart

Mufasa's herb garden is going bananas. I'm hoping to say the same about the tomatoes in a few weeks but for now, the focus is on trying to use as much mint and basil as possible. Hence, this pretty little morsel from the garden. 

I made this tart for my book club a few weeks ago and shockingly the kids were bummed that they didn't get to try it. Had it been a platter of cupcakes I wouldn't have given the matter a second thought, but pea tart? Okay!

Don't ask where Bean's shirt is. Skin, spatulas, and cupcake aprons. That's how we roll.

Herby Pea and Ricotta Tart
adapted from Cooking From the Farmers' Market by Jodi Liano and Tasha DeSerio

8x10-inch rectangle of puff pastry, thawed
2 cups peas, fresh or frozen but thawed
1 cup ricotta cheese
3 tbsp mint, coarsley chopped
3 tbsp basil, coarsley chopped
1 lemon, zest and juice
1 leek, washed and thinly sliced
salt and pepper

1. Bake the puff pastry on a baking sheet lined with parchment paper at 400 degrees for 10-13 minutes until puffy. Remove from oven. Place a second sheet of parchment paper on top of pastry, lay a second baking sheet on top of parchement to compress the puff pastry and return to oven for 10-13 minutes more. Remove when golden brown and crisping at the edges. Set aside to cool.
2. In a food processor, combine half the peas, all the ricotta, half the mint, and half the basil. Process to make a thick puree. Season with salt and pepper.
3. In a separate bowl combine the remaining peas, mint, basil, lemon juice, zest, and leek. Spread the ricotta mixture over the puff pastry. Top with the pea and herb mixture. Garnish with additional mint and basil leaves if desired. Cut into squares and serve immediately.

In the end the girls were not huge fans of the tart as a whole, but they enjoyed the individual elements. Looly liked the peas and puff pastry and ate plenty of both for dinner. Bean liked the peas, the ricotta puree and the puff pastry, but not all together. After much prodding, Roo sampled a tiny taste of puff pastry but as I've mentioned before, he's a one texture at a time kind of kid.

Personally I think it rocks. Lemony, light, crisp, creamy and hearty enough to make a decent lunch. It's good now at the height of summer but I can so see it on an Easter buffet using some new spring peas - yum!