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!
Your open-faced version looks scrumptious! I love all those apple chunks. :D
ReplyDeleteI adore your open topped version - a true tart.
ReplyDeleteMmmmm, love everything about it!
ReplyDeleteOh, 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.
ReplyDeleteThat 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!
ReplyDeleteI passed on this one thinking it sounded like applesauce with a crust. However, yours looks really really good!!
ReplyDeleteLooks like a great tart to me! I think I prefer the rustic ones, myself, although I did like this week's double-crust version.
ReplyDeleteSeems like this was great no matter what people did. Your variation looks wonderful!
ReplyDeleteLooks so yummy. I just might make one like yours. thanks for another idea.
ReplyDeleteLooks fabulous, with or without a top!
ReplyDeleteLooks scrumptious! Wait... I'm bringing my own fork.
ReplyDeleteAmyRuth