Tenacious Tart Tatin

Sunday, October 19th, 2014

2014-10-10 - VEW Tenacious Tart Tatin - 0002 [flickr]

Now that I’m knee-deep in apples, so begins my annual autumnal tradition: trying each and every apple recipe I can get my hands on. In the case of this Tenacious Tart Tatin (also known as a French Caramelized Apple Tart), it also means knocking another dish off my to-do for reviews list. It’s from Terry Hope Romero’s Vegan Eats World, and is not nearly as fussy as its sounds.

While the recipe does require a few rounds of waiting for stuffs to freeze (the olive oil and then the crust), I was able to spend that time peeling and chopping apples for storage over the winter. You need fresh, firm apples for this recipe, and I worried that my scrappy, home-grown fruit wouldn’t make the cut. Soft apples are prone to devolving into applesauce, you see. (Applesauce: also on the schedule for this month!) But I offset that by slicing my apples on the large side, which seemed to do the trick.

For all its wonderful flakiness, the crust is pretty easygoing. You’re supposed to bake it in a springform pan, which I don’t have, so I just used a regular pie pan. (But not glass, on accounta the rapid change in temps.) I had some trouble slicing and serving the first few pieces of the finished tart, but otherwise it worked just fine.

2014-10-10 - VEW Tenacious Tart Tatin - 0004 [flickr]

This is a seriously sweet tart, even by my standards. You cook the apples along with the caramel on the stovetop (they taste almost poached when done – so good!), transfer them onto the tart, and then drizzle the caramel on top of the whole shebang. And there was so much caramel, y’all! I wonder if maybe I should have held some back.

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The apples made the house smell heavenly, and the scent even coaxed the dogs out of their rainy-day stupor – as evidence by a shamelessly begging Rennie in the above photo.

Yes, I let her lick my plate. ALWAYS.

Key Lime Tarts from Rawlicious

Saturday, June 21st, 2014

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Raw tarts! Aka the easiest tarts you’ll ever make!

This is another recipe from Rawlicious in Toronto. The no-bake crust – perfect for this Missouri week, when the temps topped out at 90F – is really simple: just almonds, shredded coconut, and coconut oil.

(Though I recommend doubling it; I barely had enough for four 4″ tarts; 3 1/2″ if you measure at the base. At first I thought that maybe my tarts were bigger than the author’s but I seemed to have just the right amount of filling for four tarts. So.)

The filling is pretty easy, too: avocados, lime juice, and a few other goodies. Pro tip: it calls for psyllium as a thickener, but I swapped it out for xanthan gum without a problem.

Blend, fill, chill. Enjoy. The end.

2014-06-19 - HappyCow Key Lime Tarts - 0002 [flickr]

The filling is actually pretty great on its own, too; when chilled, it resembles pudding.