A tourtely apple tart from Baking - From My Home to Yours (page 306) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on November 25, 2019

    This is a fabulously delicious dessert and very pretty, too. The first year I made it, I thought "This wins best new dessert of the year!" (and this was in December, so I'd already made a bunch of desserts by that point). It consists of a lightly spiced apple compote sandwiched and baked between two layers of rich, buttery, cookie-like pastry. That might not sound fabulous but, believe me, I briefly considered hiding this dessert so I wouldn't have to share :). I've used York Imperial apples and a mixture of Stayman/York Imperials for the filling - both worked well. Good with or without raisins, though I really love the pure apple flavor. Pastry browns deeply along the outer edge during baking but tastes great. Pastry holds shape extremely well during baking so it's easy to be creative with decorating the top surface with cut-outs in the pastry and shapes made from pastry scraps. Leftovers kept well for up to 3 days - it's never lasted longer than that.

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