Tuesday, November 20, 2007

Thanksgiving

Apple Tart


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.

12 comments:

Shayne said...

so dessert will be apple tart mmmmmmm, I am getting so excited!

I picked up the turkey today and some herbs for the lamb I already have the potatoes (red, gold and purple) and I roasted the peppers for the papper salad and now all I have to do is start blogging about it. Oh I may add one more vegetable.

My friend is brining Finnish carrot casserole.

See you Thursday.

Rose said...

- Hello Shayne! Oh nooo!!! The dessert won't be apple tart. I know you would be checking my blog to see if there would be any clue to what I am going to bring. But nope! no clue! and no posting of THE Dessert. It's gonna be a surprise. A good one I hope... I can't wait too. Only seeing your menu makes me hungry all of a sudden. For the pepper salad, just toss them with some minced garlic, salt and some olive oil. I think it would enough. You don't wanna miss the dessert. Don't you?

See you on Thursday Shayne and good luck with the turkey.

Graeme said...

Wow, it looks so sumptuous and moist. I absolutely love Frangipane, even more so with apples and walnuts.

Shayne said...

Did I tell you before how I make the roasted peppers because that is how I make it and it goes so well with fish, lamb, chicken...ok almost any meat.

Patricia Scarpin said...

Rose, these are the times when I wish I lived in the neighborhood!! :)

winedeb said...

My favorite part of Thanksgiving is actually getting up REALLY early to bake my pies. The kitchen smells soo good when the rest of the crew meanders down for coffee. Of course they want the pie for breakfast, but they just have to wait!
Happy Thanksgiving to you and your family Rose!

Peabody said...

Great tart...and a nice change from the usual T-day desserts.

mima said...

happy thanksgiving à toi et ta petite family rose ,amusez vous bien et n'oublie pas de nous raconter...ta tarte a du fondant et j'en ai l'eau à la bouche mmmm..biz

Nora B. said...

Your apple tart looks so delectable! And wth walnut topping - yum!!

Happy Thanksgiving (better late then never...) ;-)

x nora

Aimée said...

Happy Thanksgiving to you! Can't wait to see what dessert you are bringing to Shayne's...

Kim said...

What a wonderful alternative to the cloyingly headache-inducing sweetness of other tarts normally on offer. Yum...

Eva said...

Mmhh, that looks good! It's not Christmas yet but I've got a surprise for you:
http://sweet-sins.blogspot.com/2007/11/food-photography-award-and-competition.html