Here it is. Finally. My Parisian Apple Tartlet.
The suspense is over. You can all breathe a sigh of relief now. And then grab a tissue for my sob story.
I had such big plans for this one. Jessican of My Baking Heart chose Dorie's Parisian Apple Tartlet (click for recipe). I was going to "tempura" the apple slices and serve this with a dipping sauce. But my plans got derailed. And I am going to tell you why.
This Tuesday, we had our friends Chelsea and Chris over for our weekly dinner party. As usual, they brought their adorable son, Kip, and this time, we had a special guest - Chelsea's sister. So I wanted to make a big meal - something fun, different, summery... you get the point.
Well, it was a disaster. Problem one: I bit off more than I could chew. I decided to make an appetizer, an entree, and two desserts, all of which needed the oven. I had two hours to cook. Problem 2: I was experimenting with a cuisine I am not all too familiar with - Southern. Problem 3: I wanted to make David Lebovitz's Salted Butter Caramel Ice Cream to go with Dorie's apple tartlet. I forgot to freeze my ice cream canister.
Disaster all around.
The biggest disappointment? I wasn't crazy about this tart. This was the one thing I was holding out for. But to me, it was kind of plain. So I obviously did something wrong, because everyone else loved it. And it couldn't have been any easier. Cut apples. Place apples on puff pastry. Add butter (of course). Add sugar. Bake.
HELLO!?!? What is wrong with me?
I did end up making the ice cream the next day and paired it with another pastry and I will say, it was MUCH better. But this ice cream would make even brussel sprouts better.
Later, I read a quote from Top Chef Winner Hosea in July's issue of Food & Wine magazine: A dinner party is not the time for experimentation. Cook what you know.
I think I need to go back into my pantry closet.
Check out TWD for more of this tart done the right way!