Monday, April 18, 2011

TWD: Tourtely Apple Tart



Jeanette of The Whimsical Cupcake chose A Tourtely Apple Tart on pages 306 and 307.

I made mine without the top crust and it was lovely. I like the rustic feel of this tart, even though I made it in a fluted tart pan. I used a mixture of gala and fuji apples.

I'm all about texture and the nuts definitely added great textural dimension to the juicy apples. Thanks for a yummy pick this week Jeanette!

11 comments:

Valerie said...

Your open-faced version looks scrumptious! I love all those apple chunks. :D

Cakelaw said...

I adore your open topped version - a true tart.

Sinful Southern Sweets said...

Mmmmm, love everything about it!

Kayte said...

Oh, I think I would like this even better without the top! Sometimes crust is just too much, let alone two of them. Yours looks wonderful.

Nicole said...

That does look good without the top crust! I mashed my filling down for the small tarts that I made so I don't think that would have looked as good!

Peggy said...

I passed on this one thinking it sounded like applesauce with a crust. However, yours looks really really good!!

Jessica said...

Looks like a great tart to me! I think I prefer the rustic ones, myself, although I did like this week's double-crust version.

Jacque said...

Seems like this was great no matter what people did. Your variation looks wonderful!

cindy said...

Looks so yummy. I just might make one like yours. thanks for another idea.

Judy said...

Looks fabulous, with or without a top!

AmyRuth said...

Looks scrumptious! Wait... I'm bringing my own fork.
AmyRuth