Casual apple tart with caramelized buttermilk from Nothing Fancy: Unfussy Food for Having People Over (page 284) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wende on February 15, 2023

    I have made this so many times. It's really good and hard to mess up. The pastry recipe used for this always turns out perfectly - it makes enough for two tarts, so I use one and freeze the other for later. My favorite combo is a mix of Honeycrisp andPink Lady apples with all three of the spices. I've made it with the apples neatly shingled and just piled up. Piled is easier, but I don't notice the apples shrinking as much when they are shingled - I'm sure they do, it's just not as noticeable. I've gotten so many compliments whenever I've served this to guests that it has become my go-to dessert when I have people over.

  • bwhip on December 25, 2021

    Delicious! Crust (from the same book) was delicate and flaky. I used Granny Smiths, with cinnamon. I’ll make this again for sure.

  • raybun on November 10, 2019

    This was delicious! I alternated Granny Smiths & red apples so they wouldn’t collapse after reading a comment by another baker. I definitely didn’t use a whole 1/3 cup of buttermilk either, maybe a tablespoon. Divine served with vanilla ice-cream .

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