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Cooking Inspiration: from the Heavens, or the Sunday Paper

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This weekend was typical fall weather in New England, which means unpredictable. Saturday was rainy and chilly, and had me planning a hearty seafood gumbo and apple cake for Sunday dinner. I imagined the stew simmering for hours on the stove while I hid inside reading the paper.

Then Sunday dawned: sunny and increasingly warm. Basking on the front porch with the paper (some things are constant, no matter the weather) I revised my grocery list from gumbo to pork chops and vegetables on the grill. But my desire for a homey dessert hadn’t change. The New York Times Sunday magazine provided my inspiration. I had made this recipe for Huguenot Torte years ago, and knew I wanted to revisit it. It’s so simple, and the ingredients are all pantry staples (especially the apples, ever-present this time of year), that I had it in the oven in 10 minutes.

It was as I remembered, a crunchy, macaroon topping with a light filling of apples and pecans. Given the review of the 1965 version of the torte as “achingly sweet,” I cut the sugar by 1/2 cup, with no ill effects. In fact, it didn’t even need the whipped cream. And made a perfect ending to a meal on the grill.

 

 

 

 

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  • User avater
    LisaWaddle | 09/17/2009

    Emelia,
    To get the recipe, you can click on the link "1965 version." You can also go to NYTimes.com and search for Huguenot Torte.

  • gloW | 09/17/2009

    The Times also had a cookie version, which I tried. The next time, I'll double the apple-bourbon filling amount, otherwise there's too little to really taste in such a small cookie.

  • User avater
    Emelia_Zuccheri | 09/17/2009

    I really want to make this torte. I have looked all over fineCooking and can't find the recipe. Someone please give me a link.

  • User avater
    LisaWaddle | 09/16/2009

    Jaclyne,
    This is really one of those creates-its-own topping dishes, so I can't imagine it in a pie shell. And, dare I say it, it doesn't need it. If you are looking to improve the presentation, you could make it in a prettier oval dish.

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