Wednesday, January 4, 2012

Kitchen Diary - 2012: Apple Tart

If we’re going to go through the trouble of making homemade PUFF PASTRY, why focus on the savory tart?

Prepare the puff pastry and pre-bake the same way one would for the savory tart. Mix about a cup of fresh ricotta (we used Bel Gioioso’s Rocotta con Latte which is – as it claims – sweet and milky) with some vanilla sugar and a dash of almond extract. Spread this over the pastry shell and fan a thinly-sliced apple over the ricotta. Sprinkle some cinnamon sugar over everything. Bake until the pastry is golden brown on the bottom.

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