How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Sunday, October 16, 2011

Free-Form Apple Pear Cranberry Tart

Free-Form Apple-Pear-Cranberry Tart
photograph from the Cooking Channel.
In last Tuesday's CSA pick up we had a small bag of pears, and on Wednesday this recipe appeared in our local newspaper. Except for the cranberries (and the vanilla ice cream!) we already had the other ingredients, so after a trip to the store we were ready to start baking. We made this together on a beautiful fall evening. Following the instructions, we began with the crust. Things went well, except that I had to dig around in the freezer for a whole stick of butter. Good thing the recipe calls for the butter to be "chilled". Indeed. It also says to use your fingers to mix the dry ingredients with the butter. Uhmmm, no. That's what pastry cutters are for.

We ran into one snafu while making the filling which, in addition to apples, pears, cranberries, calls for 1 teaspoon of orange zest. We each ate an orange for breakfast this morning, so, knowing that we would be making this recipe later, I took the zest off of one before cutting it. I put the zest on a plate and put it in the refrigerator. The zest was to be mixed in with some sugar, cloves and cornstarnstarch, but when I went to get it out it was not in the double-secret spot under the drawer where I left it. James had cleaned out the refrigerator after church and figured, reasonably, that an uncovered hidden plate was one of Paloma's silly leftovers, and since she has been away at school all week, threw it away. No matter, James came up with a great solution: Triple Sec! We sprinkled this over the fruit mixture as a substitute for the zest. Brilliant.

The crust was rolled out into something like a circular shape then placed on parchment on a baking sheet. The filling was added and the sides of the crust folded over top. It was brushed with egg, and sprinkled with sugar and baked. Wow! Was this good - especially served with a scoop of vanilla ice cream. A damn fine dessert, or, in the immortal words of my father, eating the candles off his second-birthday cake, "mmmm, good pie!"

1 comment:

  1. We'll be doing this again -- a lot. But we won't mess with the parchment. A prepared ("Pam" or light oil) baking sheet will work better.