Another summer has come and gone too fast. I didn't take nearly enough photos, but here are a few snapshots of some things that I made over the past couple of months.
Halibut with fried zucchini and tomato vinaigrette
Halibut with a tomato broth, couscous, and basil aioli.
Fried green tomatoes with shrimp remoulade
Scallops with mashed cauliflower and sautéed vegetables
Halibut with crab and coconut rice, snow peas, and mango salsa
Sole with herb salsa, green beans, and micro greens
French apple & almond tart
Lemon and blueberry icebox cake
Beauties at Morning Glory Farmer's Market
I mean come on. This is beautiful.
There is a beautiful apple tree here on the property and it's so massive, it produces more apples than we can even pick. It's fun to try and come up with new ways to use them. I've already tried my hand at apple butter, apple butter cinnamon rolls, apple pastries, and below is a recipe for a very simple apple tart that I've already made twice this week. It's delicious, and easy, and SIMPLE. I love desserts and I have a habit of always wanting to try new and complicated things(usually involving chocolate), but sometimes there is just nothing better than a simple dessert. This dessert has apples and puff pastry, which is very similar to an apple tarte tatin, but even easier because you don't have to make a caramel. I got the idea from here, and added my own twist!
Ingredients
- 1 sheet of puff pastry (1 box usually contains 2 sheets)
- 2-3 apples
- 8 oz. almond paste
- 1 egg
- 3/4 cup sugar
- 1 tsp. almond extract, or vanilla extract
- 2 TBSP melted butter
- 2 TBSP brown or turbinado sugar
Instructions
- Preheat the oven to 425°
- Thaw the sheet of puff pastry at room temperature. You can leave the puff pastry in the square shape, or use a round pan to cut out a circle tart.
- For the filling, add the almond paste, egg, sugar, and extract to a food processor, and pulse until smooth.
- Using a sharp knife, cut a border all the way around the pastry to make a crust, only cutting about 3/4 of the way through the dough. This will help the edges rise and keep the filling and apples from falling off the sides.
- Spread the almond filling in the middle of the tart, leaving the edges clear.
- Slice the apples very thin using a knife or mandolin. If you are worried about the apples getting brown you can put them into some lemon water until you are ready to use them.
- Layer the apples on top of the almond filling in any pattern that you like.
- Brush the melted butter over the entire tart, and sprinkle the brown sugar on top of the apples.
- Bake the tart for 15-20 minutes or until golden brown and apples are cooked. Rotate the pan halfway through for even cooking.
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