Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart
Twisting thin apple slices into tiny rosettes creates a beautiful, abstract design on this tart. Maple syrup in the pastry-cream filling makes the dessert a true celebration of fall.
This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
Tasted good, but sure didn't look like the pic, the apples did not stay in rosettes, ended up with a layer on apples on top of cream. I have to believe this will lead to lots of "pinterest fail" pictures! Perhaps the apples were too soft, or the cream wasn't thick enough.
Everything I have made from Fine Cooking has been well worth the effort in the case of multi-stepped recipes. In the tart recipe pages, I chose to make the poached pear version. I always follow directions closely, and these directions were long. Nevertheless, I thought it sounded delicious and looked fantastic. While the final tart tasted fine, the result was not worth the effort. Perhaps the maple cream version is more worthy of the effort, but I write this review for the reader to consider the timing of steps before starting.
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