Summer’s End and Peach Tarts

By all these lovely tokens September days are here, With summer’s best of weather And autumn’s best of cheer.   –Helen Hunt Jackson

There is a time in the last few days of summer when the ripeness of autumn fills the air.   –Rudolfo Anaya

 

Hey there– I’m wondering if autumn is rolling in where you are.  It’s just starting to come for us and I’m savoring the September warm (but not too hot!) days and summer fruit still in piles at the market.  This week I picked up a few peaches for tarts.

You can get these pretty tarts in the oven in about 10 minutes–so easy. They’re the perfect light ending that last summer meal.

PEACH TARTS ON PUFF PASTRY
1 sheet puff pastry, thawed*
2 large ripe peaches
4 oz. cream cheese
a few shakes of cinnamon
2- 4  tab. honey
serve with:  ice cream

Cut the puff pastry into 6 squares with a pizza cutter (or a sharp knife).  Lay the squares of pastry onto a baking sheet that has been lined with parchment paper.

Divide the cream cheese into 6 parts and spread it over the pastry, leaving a 1/2 inch margin around the edges.

Slice the peaches thinly (leave on the skin) and layer them over the cream cheese. Dust the peaches lightly with cinnamon.

Pop them into a 425 degree oven for 20 to 25 minutes until the pastry is puffed around the edges and the peaches are tender.

Drizzle honey over the peach tarts and serve them warm with ice cream or whipped cream.  Enjoy!

 

And just want to say Good Bye Summer by collecting these memories all in one spot.  I’ll miss the golden days and good times with family & friends in these long and lzy summer days…

Kicked off summer with Grammy Camp— love reading and creating and laughing with those girls.

     

 

We began the 4th of July with a breakfast & beach walk along with dear friends.
     

 

Family came in fo the weekend to celebrate Nick & Alyssa’s beautiful wedding.


John & Laurel took us in for a great week in
Wisconsin— lots of boating, evening walks, good meals and time to talk…

     

 

The Monday night friends rounded up a few times for lunch over our summer break.  Love those beautiful faces.

 

A bunch of family met up rustic little cabins for 5 days of hiking, s’mores and campground meals at Sequoia and Kings Canyon National Parks.  Loved having the grand-girls at arm’s length and waking under those glorious trees!

     

 

And finally there were a couple trips up to San Francisco to dote on grand-kids and to welcome new grand-guy, Oscar into the world.

   

Ah Summer, going to miss those long bright days, times with out & about with people we love.  But the joys of Autumn are around the corner.

 “The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.”

―E.B. White, Charlotte’s Web

 

And P.S.  — here’s a few more favorite peach recipes:
Avocado Chicken with
Chipotle Peach Salsa

 

Fresh Peach Cobbler

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Peach Crostata

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Peaches & Cream Tart

 

 

 

 

  

 

Easy Apple Tart

Hello all– When fall rolls around, I’m ready to start baking — with pumpkin and cranberries and apples, lots of apples.  But today the temperature topped off at 97 degrees! In October??! Yikes!!  So I’m just pretending it’s fall– and trying to stay cool.

But just in case it’s turning crisp and fall-ish where you live, here’s a quick and easy apple recipe.  Flakey pastry, tender apples and a sweet glaze.  It’s real fall baking…

EASY APPLE TART
1 sheet of puff pastry
3 medium apples, peeled, cored, cut in slices
1 tab. butter, melted
1/4 cup brown sugar
1/2 tsp. cinnamon

glaze:
1/2 cup powdered sugar
1 or 2 tab. whole milk (0r half & half)

Roll the of puff pastry onto a sheet of parchment.  With a sharp knife, score it 1/2 inch in from the edge.  (Don’t cut all the way through).

In a mixing bowl, stir together the butter, brown sugar and cinnamon.  Stir in the prepared apples to coat them completely.

Layer the apples in a pretty way over the crust– inside the scored marking.  Sprinkle any leftover brown sugar in the bowl over the apples.  Then pop the tart into a 350 oven for 30 to 35 minutes, until the apples are tender and the crust is golden.

While that’s baking, make the frosting by whisking together the powdered sugar and milk.  Set with 1 tablespoon of milk and add the second if you want the glaze to be thinner.  Drizzle it over the tart when you are ready to serve it up (good hot or cooled).  Enjoy!

Peaches & Cream Tart

 

Hi all– OK, OK, just one more peach recipe!!  I’ve had this one on my Pinterest board for months.  It calls for canned peaches (!), but I wanted to try it with fresh summer peaches and now’s the time!

Made it for my Monday ladies who came in the door this week.  And Larry and I split the leftover piece watching the Angel Baseball game on tv–sweet and peachy!!  Hope you still have peaches at the market so you can give it a try!

PEACHES & CREAM TART
1 white cake mix
1/3 cup butter (2/3 stick), room temperature*
2 eggs, divided
3 large yellow peaches
8 oz. cream cheese
1/3 cup sugar
1 tsp. amaretto (or vanilla)**

In a mixing bowl cut together the cake mix, butter and 1 egg with a pastry blender (or 2 forks) until the mixture resembles coarse crumbs.  Set aside one cup of the mixture for later.

Take the remaining mixture in the bowl and press it into a 9″x 13″ baking dish (or 12″ tart pan) that has been sprayed with cooking spray.  Pop it into a 350 degree oven for just 10 minutes.

While that’s cooking, peel, pit and cut the 3 peaches into 1″ chunks.  When the baked crumb layer comes out of the oven spread the peaches over the top.

With an electric mixer beat together the cream cheese, 1 egg, sugar and amaretto until it is  creamy (just a couple minutes).  Drizzle it over the peaches.

Then take the remaining 1 cup of crumb mixture, that you saved out earlier, and sprinkle it over the top of everything.  Return it to the 350 oven and bake for 30 minutes more until it’s slightly browned on top.  Delicious hot or cooled.

*If your retrieving the butter from the fridge (like me), pop it into the microwave for 8 to 10 seconds to soften to room temperature.
**I used amaretto because I have a big bottle on hand– keep it in place of almond extract because it’s about a tenth the price and lasts forever in the cupboard.  The original recipe called for vanilla.

Mixed Berry Tart

 

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Hello there– We had lunch with the family Sunday– And a couple special guests.  Jodi had a sweet friend and her 9 year old daughter visiting from China.  I was a little nervous–not so proficient at woking up Chinese food!  But Jodi assured me that he friend was well traveled and could eat my unfamiliar American cooking– so it was tri-tip on the grill and all the fixings.  And for desert summer berries nestled into a creamy filling over  crispy crust.

We had a wonderful visit–so good to get to know Jodi’s world a little bit better.  And the grand-girls and their visiting buddy had a fine time inaugurating the new craft closet– there were paper and feathers and wiggly eyes strewn across the room and some pretty fanciful creations immerged.  Fun day all around.  And here’s dessert:

MIXED BERRY TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick)
1 egg yolk
2 tab. cold water

Filling:
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla
1 pint heavy whipping cream
2 tsp. instant vanilla pudding mix*

Berries:
3 cups mixed summer berries**
1/4 cup raspberry jelly

To make the crust, mix together the flour, 3 tab. sugar and salt.  Cut the butter into smallish chunks. Then with a pastry blender (0r 2 forks) cut the butter into the flour mixture until it resembles coarse crumbs.  In a cup, whisk together the egg yolk and 2 tab. water.  Pour it into the flour & butter crumbs and keep cutting in until it is all blended.

Press the dough (it will be crumbly!) into a 9″ tart (or pie) pan and put it into a 350 degree oven for 15 to 20 minutes until it comes out nicely browned. Set is aside to cool.

To make the filling, beat the cream cheese, 1/4 cup sugar and vanilla with an electric mixer until it is well blended.  Set aside.

In a different bowl, beat the whipping cream and vanilla pudding mix with an electric mixture (whisk attachment works fastest!) until it is stiff.

Then fold together the whipped cream and the cream cheese mixture until they are blended.  And scoop the filling into the cooled crust.

Mix the berries with the raspberry jelly and spoon them over the cream.  I used strawberries, cut I cut them in halves.   That’s it– cut the tart into neat slices and pass them around!

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*The pudding mix stabilizes the whipped cream so it keeps it’s shape.
**I used strawberries and blueberries– but blackberries, raspberries  or even peaches & plums, would be pretty!!

Chocolate Tart

IMG_1838Hi all– Well, we had two Thanksgiving celebrations this past week.  One at our house with the  family from all around and then again up at Aaron and Jessica’s house with all our kids in SF.  And that meant two chances to make this new chocolate tart.

It’s basically chocolate and cream–rich enough to really feel like dessert!  A slim slice is just enough for even an enthusiastic chocolate lover like me.

I hope your Thanksgiving was filled with pies and tarts and warm wonderful times with friends and family.  I’m thankful to you for stopping in to read here.

CHOCOLATE TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter, melted & cooled a few minutes
1 egg yolk

Filling:
10 oz. bittersweet chocolate
(at least 70% cacao)*
1/4 cup butter (1/2 stick)
1  1/2 cup heavy whipping cream
3 tab. honey
1/8 tsp. salt

Candied Almonds:
1/4 cup sugar
1/2 cup sliced almonds

IMG_1824To make the crust, mix together the flour, sugar and salt.  Beat the egg yolk and stir it into the flour along with the melted butter– until it is blended into a ball.

Lightly spray a 9″ or 10″ tart or pie pan with cooking spray  and press the dough into the pan with your fingers to make a thin crust.  Bake it in a 350 degree over for 20 to 25 minutes until the crust is nicely browned.

Set the crust aside to cool.

To make the filling, cut the butter to 4 or 5 chunks and drop it into a heat proof bowl with the chocolate.

Then in a sauce pan put the whipping cream, honey and salt,  stirring it all the while just until it starts to boil.

Pour the hot cream mixture over the chocolate and let it sit for 2 minutes.  Then beat it with a whisk until the chocolate is melted and thoroughly combines with the cream mixture. It will be smooth and glossy.

Pour it into the cooled crust and pop it into the fridge for at least 4 hours until the chocolate is set.

Meanwhile, put the almonds and 1/4 cup sugar in a small skillet.  Cook over medium heat stirring all the while– until the sugar all melts and turns and pretty caramel color and coats the almonds.  Scrape them out of the pan onto a piece of foil to cool.

When you’re ready to serve the tart sprinkle the almonds on top (if the clumps of almonds are too big, break them into bits).

*I used Ghirardelli 70% chocolate chips–10 oz. bag.

Cut into neat little slices and enjoy!

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Tomato Ricotta Tart

IMG_2993
Hello all– Since we are tardy tomato planters around here, we still have a bit of a crop coming in out back.  So when the teachers at school had a TGIF last Friday to celebrate the first two weeks of school completed with no major mishaps, I grabbed a few tomatoes from the yard (And some orange ones from the market) to make this happy tart.

You know all those bright colors just look like cheerful food.  And the salty feta, pungent rosemary and flaky pastry.  It’s just fine to go with a glass of wine and lots of frenetic, noisy conversation.  (thanks Kim for making us all laugh and Maryann for having us all in– it was the best!)

TOMATO RICOTTA TART

1 sheet frozen puff pastry (1/2 package)
4 oz. feta cheese
1/2 cup roasted red peppers, chopped to bits
1 tsp. chopped rosemary (or your favorite herb)
plus a sprig of rosemary for garnish
1 pint cherry tomatoes,* sliced in rounds
a couple shakes of garlic salt
2 tab. olive oil
1/4 tsp more chopped rosemary

Defrost the sheet of puff pastry (I left it overnight in the fridge)– and then carefully unfold it and set it onto a baking sheet that has been sprayed with cooking spray.

Score a border about 1/2″ in from the edge of the pastry.  And poke the center inside the border all across with the the tines of a fork.

Then pop the pastry into a 400 degree oven for just ten minutes until the pastry browns.

Take if from the oven and sprinkle on the feta.  Top that with the roasted red pepper bits.  Sprinkle the 1 tsp. chopped rosemary over the top and then settle on the sliced tomatoes.

Sprinkle on a few shakes of garlic salt and put it bake into the 400 degree oven for about 5 to 10 minutes more.

Take it out and drizzle on the olive oil.  Sprinkle the remaining 1/4 tsp. of chopped rosemary and garnish with a fresh sprig of rosemary.

Good served hot or room temperature.  Enjoy!!

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Cherry Cream Tart

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Hey there– Sad to say summer is closing down on us here.  The kids on the next block over started to back to school yesterday.  And I’m collecting supplies and trundling them over to my classroom getting ready for some 3rd & 4th graders myself. But there’s a few days left of lunch with friends, and long morning walks, a lazy afternoons ready and I’m trying to make the most of them.

And there are still summer fruit at the market– so many cherries this summer!  So here’s a luscious way to celebrate the end of summer– creamy and sweet.  Savoring summer for these last few days…

CHERRY CREAM TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick), melted & cooled a bit
1 egg yolk, beaten

Filling:
8 oz. cream cheese, room temperature
1/4 cup sugar
1 tsp. vanilla
16 oz. whipped cream
1 tsp. vanilla instant pudding powder*
3 cups fresh cherries, pitted and cut in half
1/3 cup cherry (or raspberry) jam**

To make the crust, stir together the flour, 3 tab. sugar and salt.  Then mix in the butter and the egg yolk.

Press the dough with your fingers into a 9″ tart or pie pan.  Put it into the oven at 350 degrees for 15 minutes, so that the crust comes out browned around the edges and cooked through.  Let it cool before you add the filling.

With an electric mixer beat together the cream cheese, sugar and vanilla.

Then with the mixer, in a second bowl, whip the cream with the instant vanilla pudding powder until it is stiff.  Fold the whipped cream into the cream cheese mixture with a wooden spoon.

And it yet another bowl, stir together the cherries and the jam.

Then spoon the whipped cream/cream cheese mixture into the cooled crust.  Layer the cherries on top.

If you are not eating it right away, set it in the fridge to keep cool.  Hope you like it!!

* The instant pudding acts as a stabilizer for the whipped cream and keeps the filling firm, even after it sits out for a while.
**I didn’t have cherry jam in the fridge, so I used raspberry and it was just fine.

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German Chocolate Tart

IMG_3362Hello there– It’s been a festive week– How many Christmas dinners can you consume before you explode?  I wonder.  And tonight we were sitting around the table with friends from school– food, fun and friends– It’s a good thing to work with people like them.  My contribution to the meal was this little tart– chocolatey and studded with nuts and coconut. Sweet end to the meal together.

GERMAN CHOCOLATE TART
1 pie crust*
1/2 cup butter
1  1/4 cup chocolate chips
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
1 cup chopped walnuts (or pecans)**
1 cup shredded coconut

IMG_3351Spread the pie crust into a tart pan.

In the microwave melt the butter and then pour in the chocolate chips and microwave it for 15 seconds more.  Stir it all til it’s blended.  Set it aside.

In another bowl, mix together the flour, and 2 sugars.  Stir in the chocolate mixture.  Then fold in the 2 beaten eggs and the vanilla.  Finally stir in the nuts and coconut.

Spoon the chocolate batter into the pie crust and bake at 350 degrees for 35 to 40 minutes.  (do not over bake please!)

Serve it nice and warm (or room temp) with with piles of whipped cream on a pretty plate.

*I used a Pillsbury pre made pie crust because I was in a rush.  But you can make your own  to make it even better.
** You can use pecans or walnuts– the recipe I worked from called for pecans, a bit sweeter, but I like walnuts, because the tart is plenty sweet and walnuts have more texture to them for a little crunch.   They’d both work just fine.

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Cranberry Cream Tart with Chocolate Crust

IMG_5812Hi friends– Well, I hate to grumble about a photo on my post– but here I go…  This looks like a lumpy mess, but you’ll just have to take it from me, it was delectable!  The crunchy chocolate crust crumbles into your mouth, swathed in sweet creamy filling and enhanced by the sweet/sour cranberries.  I took it to school to share with the teachers and it was a hit!  I hope you give it a try (in spite of the pictures!)

CRANBERRY CREAM TART WITH CHOCOLATE CRUST

Crust:
2 cups chocolate cookie crumbs
1/3 cup sugar
6 tab. melted butter

Smash the chocolate cookies to fine crumbs by putting them in a gallon zip loc bag and attacking them with a rolling pin– or give them a spin in a food processor.  Mis the Crumbs sugar and melted butter and pat it all into a 9″ pie dish or tart pan.  Bake the crust at 375  for 10 minutes.  Let it cook completely before you add the filling.

IMG_5797Filling:
8 oz. cream cheese, room temperature
1/4 cup sugar
1 tsp. vanilla
1 pint (16 oz.) whipping cream
1 tsp. instant vanilla pudding*

With an electric mixer beat the cream cheese, sugar and vanilla together.  In a separate bowl, beat the cream and the pudding mix together until stiff peaks form.  then gently fold the cream cheese mixture with the whipped cream and turn it into the cooled crust.

Cranberry Topping:1
1 cup sugar
2 tab. cornstarch
3 cup3 fresh cranberries (about 1 bag)
1 1/3 cup water

Mix together the sugar and cornstarch in a sauce pan until it’s all blended and there are no cornstarch lumps.  Stir in the cranberries and water.  Cook on medium high heat, stirring all the while until it simmers and the cranberries “pop” (!) and the sauce thickens.  (It’s kind of exciting in a cooking sort of way).  It takes about 3 or 4 minutes.

Almond Peach Tart

IMG_2549Hi all– In 3rd grade, if we’ve had a great work week, we reward ourselves on Friday by playing a crazy little game called “Upset Fruit Basket.”  It starts with each child picking their favorite fruit.  And mine would be peaches, fresh juicy summer peaches.  It gets a little wild after that.  Pure 3rd grade fun.

All that to say, here’s a luscious dessert chock full of my favorite fruit, peaches.  I hope you think it’s super delicious too.

ALMOND PEACH TART

Crust:
1 cup flour
2 tab. sugar
1/2 tsp. salt
1 stick (1/4 pound) butter
3 tab. ice water
1 tsp. sugar (use just before baking)

Stir together the flour, sugar and salt.  With a pastry blender (or in a food processor), cut in the butter until the mixture looks like coarse crumbs.  Stir in the ice water until the dough forms into a ball.  Wrap it in saran wrap and refrigerate for 1 hour.

Filling:
1/2 cup almonds, ground to fine bits
1/4 cup sugar
2 tsp. amaretto
2 large ripe peaches

Crunch the almonds into crumbs– I put them in a baggie and squashed them with a rolling pin.  Then mix the almonds crumbs, sugar and amaretto.  Set aside 1/4 cup of this mixture to sprinkle on top of the tart.  When the dough has been chilled an hour, cut the peaches from the pits into wedges.

IMG_2540Then roll the pastry dough into a 10″ x 14″ rectangle on a piece of parchment paper than has been sprinkled with flour to keep it from sticking.  Also dust the top with flour before you roll it out.  Lift the parchment onto a baking sheet.  Spread the almond/sugar crumbs over the center part of the dough and then make two rows of peach wedges in, leaving an inch of border all around.  Turn up the dough border to cover the edges of the peaches and then sprinkle about a teaspoon of sugar over those edges.  Top it all with the 1/4 cup of almond/sugar crumbs.

Pop the whole thing in an oven at 400 degrees for 25 minutes.

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Serve it warm with piles of whipped cream or ice cream!  It’s summer’s dessert.  Enjoy!

Chocolate Walnut Tart

IMG_1149Hi all– We’re off to dinner with friends tonight.  Joy said to bring dessert.  And all I could think of was chocolate– so I rifled through my file folder of possible new desserts.  And this one seemed just about right.  It doesn’t take long to put together– The tart crust I lifted from a French cookbook has sugar and egg yolk to make it more tender than normal pie crust– and you don’t roll it out,  just press it into the pan with your fingers.  Easy!  I’m hoping it’s as good as it smells in the oven right now…

CHOCOLATE WALNUT TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick)
1 egg yolk
2 tab. ice water

In a food processor blend the flour, sugar and salt.  Then drop in the butter and pulse until it resembles coarse crumbs. Next add in the egg yolk and ice water.  Pulse until it forms a solid ball.  Tenderly set it in 10″ tart pan sprayed lightly with cooking spray and spread it with your fingers up along the edges and across the pan.  Bake it at 350 degrees for 10 minutes and take it from the oven.

IMG_1161Filling:
1/3 cup brown sugar
2 tab. flour
1/4 tsp. salt
1/2 cup maple syrup*
1 tab. butter
1 cup chocolate chips
1 1/2 cup walnuts, coarsely chopped
1 tsp. vanilla
3 eggs, beaten together in a cup

While the crust is cooking, mix the brown sugar, flour and salt in a sauce pan.  Turn on the heat and add in the maple syrup.  Bring to a boil and stir while it simmers 1 minute.  Take it off the heat and stir in the butter and chocolate until it’s all melted together.  Let the mixture cool to room temperature, and then stir in the walnuts, vanilla and eggs.  Spoon the filling into the partially cooked crust and return to the oven at 350 degrees for 30 to 35 minutes until it is set and the crust is brown around the edges.  Let it cool a few minutes before cutting into this yummy tart.  Of course, we all know it’s best served up with whipped cream and a mug of tea.  Hope you like it as much as we did…

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Ginger Pear Tart

IMG_8945Hello all– My young moms group came last night–Big Fun– laughing and talking and praying and eating.  It’s just for dessert, but it’s pretty much a given that the dessert will be one that requires a mound of whipped cream along side of it.  So this week it was this Ginger Pear Tart.  I’m eating a leftover piece right this minute while I’m writing to you all… tender and sweet.

GINGER PEAR TART

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter
1 egg yolk
Mix the flour, sugar and salt.  Then cut in the butter with a pastry blender (or food processor) until you have coarse crumbs.  Add in the egg yolk and continue to blend until it’s a ball of pastry.  Gently press it into a 10″ tart pan or pie dish.

Filling:
3 large pears, peeled and sliced
1/2 cup heavy cream
1 egg
3 tab. flour
3 tab. white sugar
3 tab. brown sugar
1/2 tsp. ground ginger
1/3 cup sliced almonds

I like the pears just in half, cut out the core and make nice big slices.  Lay them in a nice pattern over the pastry in the tart pan.  Then blend together the cream and the egg.  drizzle it over the pears.  Stir together the flour, sugars and ginger.  Sprinkle this over the pears as well.  Then top it all with the almonds.  Bake at 350 degrees for 30 to 35 minutes until the crust is nicely browned and the pears are tender when you stick in a sharp knife.

Whipped cream:
1 1/2 cups whipping cream*
2 tsp. powdered sugar
1 tsp. instant vanilla pudding mix (to stabilize the cream)

Serve this along side the warm tart.  There’s never too much whipped cream.

*Buy a pint of whipping cream, this will give you just enough for the fillling cream and the whipped cream.

Apple Pecan Tart

IMG_7838Hi there–  I have to admit I’ve made some terrible pie crusts over the last few years.  I grew up eating tender, flakey crusts laced with Crisco.  So trying to be a bit more healthy, making a crust that is Crisco-less, using butter, things ended up pretty thick and tough and tasteless.  Until now…

Over Thanksgiving week in SF, we popped into Chef Aaron’s pie making demonstration at the William-Sonoma store on Union Square.  He is enormously entertaining and a darn clever cook.  He passed out loads of good pie tips as he put together pies and popped them in the oven so we could sample hot and delicious.  I used his crust recipe for this apple pecan tart last week and it was just lovely.  I think you should try it…

APPLE PECAN TART
Crust:
1 1/4 cup flour
1 tab. sugar
1/2 tsp. salt
1 stick cold butter, but in smaller chunks
4 or 5 tab. ice water

Mix the flour, sugar and salt.  With a pastry blender or food processor cut in the butter until all the buttery pieces are the size of little peas.  Then stir in the icy cold water. It will seem like the dough is still a bit crumbly. You will want to keep adding water, but stop! If you add more water to make it solid, the crust will be tough.  Turn the dough onto a piece of plastic wrap and wrap it up–and refrigerate it for at least one hour (up to overnight).  The idea is that the butter should stay cold so that it doesn’t melt into the flour, but stays in tiny bits for a flaky crust.

After it’s chilled, roll out the dough on a floured piece of waxed paper.  When it is the size of your tart pan (pie pan) lift it carefully into the pan and trim off all the extra around the edges of the pan.

Apple Filling:
5 or 6 apples
3/4 cup sugar
1/4 cup flour
1 tsp. pumpkin pie spice (or cinnamon)
dash salt

Peel and core the apples, cut them into slices until you have about 6 cups of apples.  Then stir in the sugar flour, spice and salt.  Turn it all into the prepared crust.

Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter
1 cup chopped pecans

Mix the flour and brown sugar.  Cut in the butter with a pastry blender or food processor until the butter is in tiny bits.  Then stir in the pecans.  Spoon this all over the apples in the pie crust.

Bake it all up at 375 degrees or 35- 40 minutes, until the crumbly top is browned and the apples feel tender it you poke it with a fork.

18211_10151151631294135_1804687795_nI don’t think I have to tell you it’s best served with ice cream and caramel sauce while it’s warm from the oven.  Crumbly, nutty, apple-y. It’s the most comforting comfort food around.

P.S. – The photo is Aaron the most inspirational cooking teacher around, with a young apprentice.