I joke with my wife about my tiny crush on Ina Garten, the barefoot contessa... while i ignore her advice on ribs and bbq, she know her pastries. This one is super simple but i recommend covering the entire cooking surface with parchment paper.
Yoder 640 at 400F. https://www.foodnetwork.com/recipes/...recipe-1946083
I have a small beef with the ubiquitous use of Granny Smith apples in recipes. Yes, they work fine, but it seems like the cheffy types have turned a blind eye to the wonderful range of apples available to consumers.
Another beef about Granny Smiths is they only grow in Zones 6 through 8 -- warmer climate apples -- so locally grown GSs are not available in my colder upper Midwest region.
There are other apples with as good or better flavor than Granny Smith that also stay firm and intact in pastries. I'm sure GSs are a safe choice, but why not list a few other suitable apple varieties as alternatives?
I ate at a small restaurant in western Wisconsin yesterday. It is run by French nuns and monks who prefer to use local foods. They were making omelettes and gorgeous tarts using local apples with heavenly flavor. These apples performed every bit as well as GSs.
4 1/2 years later, the link was still good and so was the recipe. I had been thinking of tart tatin as we enter into apple season, and this was a decent stand-in until I can get to the real thing.
. The tart looks amazing regardless, love to have a big bowl full!!
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