Well I have earned myself high praise from my husband with a rustic apple-rosemary tart I assembled today. I even noted his remark in my cookbook, along with my modifications.
The base recipe is from Sally Schneider's A New Way to Cook (p. 486), which uses her Fool Proof Flaky Butter Pastry as a base, and a filling made of apples, a teaspoon and a half of fresh rosemary, lemon juice, brown sugar, butter and flour. I tweaked the recipe as follows:
* For the filling: I replaced some of the lemon juice with Calvados (we're on a Calva kick nowadays)
* For the crust: I had prepared Sally Schneider's lighter pastry as a substitute to the Parmesan-laced dough recipe in Delia Smith's Winter Collection, which is used for her Wild Mushroom and Egg Tartlets. I had made the dough based on Schneider's recipe, but adding a half cup of Parmesan grated over a microplane a few days earlier. However circumstances prevented me from cooking up the egg tartlets, so to use up the dough tonight, I tried the apple-rosemary filling.
All I can say it: I'm a convert to the rosemary accent, instead of cinnamon. This makes for a grown-up apple tart, fragrant, not too sweet, and which goes nicely with a small glass of Calvados on the side.
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