It is Tea and Tart Tuesday

 

A mid-month celebration, no matter how simple, is always welcome. In the midst of moving furniture, emptying cupboards, changing out appliances, tea is essential. Of course, some conservatory photo's are due as well. Mid-November here has come in rather rudely! It is cold, windy, snowing. I agree we have been a bit spoiled weather-wise but reality has arrived. And yes, I am freezing and need HOT tea!

 A quick cuppa this afternoon. I have been cooking and baking for us and for son and girl friend. They are still organizing etc. and after a long day of work, the new long commute, no one feels like cooking dinner. I remember those days, it was tough. So I am doing what I can because lifting heavy items and construction work is not for me. 

 One of my treats for them (and us) was a rustic apple tart. I readily admit this was a quick, last-minute effort. I cheated, used Pillsbury Refrigerated Pie Crusts. Three large Granny Smith apples, some sugar, spices, etc. and we are good to go. 

 

 

Let the pie crust warm just enough to make it flexible. Place in tart pan, press sides into the ridges, drape excess over the edge and us a rolling pin to cut the dough evenly. This is a Joseph Joseph rolling pin. Those colored discs provide a guide for rolling thickness from 1/16, 1/6, 1/4, and 3/8-inch removable discs make it simple to roll to a desired thickness. Since I roll my pierogi dough so thin, this is perfect for that and cookies!

I still juice my fruit with this old fashioned piece. It was a prototype made by Smith Glass in Mt. Pleasant, Pa. for Martha Stewart catalog.

The peeled Granny's soak in lemon juice water to prevent browning while I am working on the dough. 

 

Sometimes you feel like a nut, sometimes you don't. I keep my nuts in silicone sealed containers in the freezer.

For small amounts of crushed nuts I use this little hand chopper, it has a lid and airline cord that you pull to spin the blades.

You just pull that little handle and bingo, crushed nuts.

I call this tart "Rustic" because while each apple slice is a different size they are all the same thickness. My mandoline sort bit the dust so my knife skills are pretty rudimentary! Therefore, we are "rustic!"

I topped the apples with a tiny sprinkle of this sanding sugar. It makes the whole thing glisten like I knew what I was doing! (Williams Sonoma)

I was out of Apricot jelly that I normally use for things like this so I substituted Orange Marmelade. It gave it a very different taste but actually I like it better.

Tea and Tart, have a great afternoon.

• Along the way I have picked up some great tips for working with pastry. I will share that on Kitchen Chronicles, soon.
• I always make items like this small or to suit the size of guests because no matter how long a tart like this sits, it will get soggy. Eat it shortly after baking is the best way. I cannot abide a soggy crust.
• This is the last pastry I will bake in the old oven. For 30 years it has served me very well but it is time for it to go, tomorrow. Toodles.
  

 

 

 

 Nothing to do through the Winter? Tired of Jigsaw puzzles, well, Lego has released this 9036 piece for your twiddle-time pleasure, The Roman Colosseum.