14 November 2010
This is another great recipe from Tartine, which has provided some great results in the past. I was actually amazed that I mentioned it in a post but have few details — I'm assuming we ate it all before I got to take photos.
It's a [pre-baked] flaky pastry crust filled with apples sautéed in butter and sugar (with a pinch of salt) that are tossed with lemon juice and zest. The tarts get covered with a mixture of egg white, sugar, salt and almonds, forming a delicious nougatine crust. The trick is for the apples to be cooked until not too soft, with some caramelized, some softer, some firmer. Once that all comes together the result is not to sweet with a brightness from the lemon. This was also one of my best pastry efforts crust-wise.