JUNE 8, 2009

I made an apple tart this weekend. It was delish and so pretty! Everything an apple tart should be – brown flaky crust, caramelized glaze, apple arranged in a concentric circle, sweet with a little zing…I could go on and on about my little apple tart. I might have gotten a little carried away in how pretty it turned out that I forgot to snap a picture. I understand it that is could be hard to believe that an apple tart was even made. But…ah-ha, my evidence: the start of the pâte brisée.

The recipe was a combination of Martha Stewart’s pâte brisée and the barefoot contessa apple filing.

You are just going to have to trust me that it was that good. No fears friends, I feel another apple tart coming this week, with pictures to come.