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.