(This recipe came from “The America’s Test Kitchen Family Baking Book”.)
Wowwww, I have been M.I.A. for some time. Sorry about that. I plan to rectify it in the next couple of days. I’ve only got a few more weeks of baking, and I need to get the blog caught up before the baking ends!
On the first full weekend of November, Rob’s sister and her boyfriend came over for dinner. We had falafel and a Free Form Apple Tart for dessert. The falafel was good, but the tart was better.
The recipe began with making a crust in the food processor:
The dough was then chilled and then rolled out in a (rough approximation) of a circle:
The next step was to layer apple slices in a circle on the dough in what I would describe as a snow-fort pattern. My first attempt was a little too tall and a little too narrow:
The next try was much better. Once the apples were down, the dough was folded over itself and then gathered around the edges:
The whole shebang was placed on a rimmed baking sheet and baked for about an hour:
Apparently the big thing with these Form Form Tarts is that they tend to leak. That’s why it’s so important to leave about two inches of the dough uncovered with apples to fold over; it acts as a barrier. I’m proud to say that my tart did not leak. And it was delicious. And even better sliced up with homemade whipped cream on top. I plan to make this again sometime soon. It was a lot of work peeling and slicing the apples, but overall fairly easy.
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