Autumn has landed in Zagreb big time! The past week has been grey and foggy and very damp. I used to love this weather. It gave me the best excuse - not that I desperately needed one - to cuddle up with a cup of chamomile and read. I still like it, but right now I could give everything of a few minutes of sunshine so I could get a good enough photograph of this heavenly tart.
I have to admit. When it comes to food photography I am even lower than a novice. I have just started to learn how to take photographs using natural light. But what am I to do if there is not enough of that inside my flat? Well... I picked everything up, opened an umbrella and photographed the tart in the garden with the neighbours and passer-by looking quizzically at me and my steaming tart.
It certainly is a good thing that you cannot go wrong with this tart, because I had to give half of it to the neighbours. The recipe is very easy and even though I changed the apples to pears and the cream and butter to coconut cream and coconut oil it turned out just amazing! The almond cream is a dessert on its own. Don't be surprised to see me posting a dessert recipe based on this superb cream very soon!
I had to blanch my almonds and roast them - overroast them really - and then grind them in my coffee grinder so the whole process took a bit longer than expected. Then, while I was waiting for the cream to set in the fridge for 3 hours, I made another cake with the leftover tahini from last week's hummus. I am a busy bee...yes I am!!
I really loved this tart! It was one of easiest and tastiest I had in months! I will definitely make it again!
To see how other bloggers liked the "Crispy, Crackly Apple Almond Tart" check out French Fridays with Dorie website where every Friday we make recipes from Dorie Greenspan's book "Around My French Table"
Just lovely, Maria! I would never call you a novice photographer!
ReplyDeleteI haven't had the pleasure of visiting Croatia, yet, but my mom has and she just loved it.
I just came from an inland town where it was 80 degrees (F). So, you see, I'd love a bit of coolness and rain.
Thank you Susan you are really kind! Croatia is a really beautiful country. You should definitely visit!!!
DeleteThat tart is gorgeous. I love the photos, makes me wish I had some of the tart now. Great job, and your photos did turn out well.
ReplyDeleteThanks Nana, the tart was so good!! I will make it again and again and again with apples and pears and even grapes!!!
DeleteYour tart turned out fantastic! I'm bummed I didn't get to try that almond cream this time around. I'll have to try it soon.
ReplyDeleteOh the almond cream was simply amazing You have to try it for sure!!!
DeleteYou get the prize, Maria, for the most crackly and crispy tart this week. (Photo #1) You're wrong about your not taking good pictures. Your first picture, showing the filo dough is wonderful. The edges look like the edges of an old letter that has curled into itself. Your tart looks delicious and you're a generous neighbor. I am curious about the coconut flavoring and how it affected and tasted with the almonds and apples.
ReplyDeleteWell Mary Thank you very much for the award :) I humbly accept it and would like to thank the Croatian filo pastry which is the thickest I've ever used in my life!!! I only used 4 sheets :) :)
DeleteOh, I LOVE that you made this with pears...our pears have been incredible this fall! Just gorgeous with the curling of the fillo!
ReplyDeleteLizzy the pears were amazing, sweet and added a bit of colour as well! Give it a try! :)
DeleteYour curled edges are gorgeous! I can imagine that this tart tasted just as wonderful with pears.
ReplyDeleteIt very, very tasty you should try it with pears!!
DeleteThis is such a beautiful tart! Absolutely loving the crispy edges... *crunch crunch crunch*! And your photos look beautiful Maria!
ReplyDeleteThe coconut-almond cream sounds divine! Those were inspired substitutions - a drizzle of dark chocolate would have taken this tart completely over the edge. Great job and thanks for the warm welcome on my post.
ReplyDeleteI love how you arranged your pears! It's beautiful and I think the coconut flavor would be really good.
ReplyDeleteI have to agree with the others - your photos are quite lovely - and so is your tart.
ReplyDeleteYes, Maria, your photos are very nice. Pears are such a nice change up from the apples. And your crust curled up so perfectly. What a wonderful treat to enjoy.
ReplyDeleteOne of the prettiest tarts I’ve seen, Maria! And I think your photos are lovely! Great post!
ReplyDeleteThank you Kathy!! you rock!!!
DeleteWonderfull!!! And i definitely agree with CRUNCH CRUNCH CRUNCH :D
ReplyDeleteAny chances of getting the recipe from you. Would definitely like to do this tart as it is PEARS season and I AM a lover of PEARS and OH YES CRUNCHY TARTS and YES!!! TARTS WITH SEASONAL FRUITS!!! MMMM, perfect with hot tea
Thank you very much!! I am not allowed to post the recipe but you can find it here posted by Dorie Greenspan herself. http://www.epicurious.com/recipes/food/views/Crispy-Braeburn-Apple-and-Almond-Sheet-Tart-355206
DeleteIf you want to try my variation of the almond cream you can use 1/4 cup coconut milk instead of heavy cream and coconut butter instead of regular butter. Coconut works really well with the almonds :) Hope you enjoy it!!!!
That's photography dedication - I always make do with the light in the house (unless I've run out of light, which often happens). This is definitely a dessert for sharing and so impressive.
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