TWD- French Apple tart

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I have created some wonderful apple recipes lately, and we have enjoyed every one of them. Those of you that participate in FFWD remember that we did “long, slow apples” just last week- they were delicious. During the holidays, I baked up Dorie’s French Apple Cake from AMFT for my book club, and it was a huge hit. They were begging for the recipe.
So this week we have another smash hit (in my opinion) with this French Apple Tart. And, best of all, I had huge success & ease of preparation with this crust of Julia’s (flaky pastry crust, I think it is)….while this may sound silly, for me to have an unqualified crust victory is unusual, to say the least, for me. To put it simply, I am disastrous with a rolling pin and flaky tart/pie crusts. So, double high five to all my cooking friends!
Now, I can not deny that this one took some time- especially when you do the crust, filling & topping in one fell swoop. But I was lucky enough to have a baking day at home (the carpet cleaning man was coming, so while he cleaned, I cooked) and was able to complete it for dessert after dinner. The extra bonus when I do apple recipes is that my sweet (25 year old) Arabian mare gets all the peels and extra pieces. Does she ever perk up when I come out with the apple bag!

And isn’t it just so divine how the kitchen smells when you bake apples?  We ate this up way too quickly!   I managed to get 1/2 of it out the door to my good friend and neighbor, or we would have devoured the whole thing.

Please do link to Gaye of Laws of the Kitchen to read all the fabulous blogs of the TWD bakers.   Better yet, go to your favorite book source and purchase  the delightful cookbook Baking with Julia, by Julia Child and Dorie Greenspan.

I"m kinda proud of my crust!

I”m kinda proud of my crust!

Finally- let's bake!

Finally- let’s bake!

Ahhhh-lovely!

Ahhhh-lovely!

Amouura the Arabian mare

Amouura the Arabian mare

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TWD- Onion Confit Pizza

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Onions, lots of them….and they looked scrumptious melting in the red wine mixture.   I would probably scale down the sugar amount; personal preference thing, I am sure.  The dough behaved politely- even rolled & shaped in the pan well (sometimes I seem to fight that with pizza dough).

This made a substantial amount of onions;  enough for more than 2 pizzas, in my opinion.  I added some of my home-made tomato sauce over the onions and a combo of mozzarella and parmesan cheese with lovely fresh basil leaves on top of  it all.  My pan was a rectangular stone dish & the crust browned  beautifully and had a great texture.

Granted, the novelty of this recipe was the onion confit, and I think that it could be used in many different ways.   Otherwise, we had a basic pizza recipe and I will close by saying, “Who doesn’t love a delicious home-made, fresh crust pizza??”
Our host this week is  Paul of The Boy Can Bake. He has the recipe. Go drool at his blog.