The beginning of fall means the end of almost all summer berries, no more strawberry tarts, no more blackberry crisps. Granted you can get berries almost all year round in California, fall's not the season for them.
This past June, I made Blueberry Crumb Bars for my friend's birthday when blueberries were ripe, sweet and in abundance. I packed them up in parchment paper and tied a purple ribbon to match the beautiful blueish purpleish jam the berry oozes out when baked. What a surprise it was to her. She absolutely loved it, every last crumb..
And so here comes Fall. Tis the season for all things apple, pear, and pumpkin - crisps, pies and tarts.
I have a thing for tarts, a more elegant and delicate version of pies, in my opinion. Last weekend, we went to a bbq at Tomales Bay Oyster Company, and of course I had to bring something - something light, crispy and in season! I looked up my latest issue (oct 09) of Bon Appetit and found a wonderful recipe for a Crispy Braeburn Apple and Almond Sheet Tart. Perfect! The combination of phyllo, almond cream and apples and the sweet glaze was a perfect intro to fall desserts. In this tart, I subbed the Braeburn apples with Golden Delicious, which turned out just as delish.
If it wasn't for the heat, I'd serve it with a dollop of fresh cream or just plain vanilla bean ice cream. Yum!
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