Tuesday, November 20, 2007
I realize I am fashionably late bringing my tart to the Thanksgiving dinner. The turkey must be chilling, the menu must be fixed, the pans and pots must be singing and the kitchen is warm and eager to welcome the feast. Some of you must be packing to go see your loved ones. Others must already be at the airport, waiting for their plane to arrive. Wherever you are, you know Thanksgiving is just around the corner and can’t wait to start celebrating and filling your heart with sweet memories, and your tummy with scrumptious goodies.
Off you go my friends. You have a day to be thankful for.
There would be no recipe today, since this apple tart is just a variation of my fig frangipane tart. I just used three Granny Smith apples instead of figs and topped the tart with some roughly chopped walnuts. The filling is made with almonds meal (toasted, skinned then ground almonds) and ½ tsp of freshly ground nutmeg. It can be prepared one day ahead. Prebake the crust, until lightly golden on the edges, and store it at room temperature. Refrigerate the filling. For a shiny finish, you can brush the apples with some honey.
Happy Thanksgiving, Happy Feasting and Happy Memories.