Can I have a piece? preeeeeeeease? >_< I have that book too, it's nice. If you get about 1/3 c of apricot preserve, and heat it up, you can coat the apple tops for a nice shiny finish. You can use other preserves (if you happen to have apple.. :D ), apricot just has a more blending taste than say...raspberry.
I did actually brush it with some thinned-down peach syrup, and then sprinkled it with some sugar. My camera's not that great... I might brush it again before I take it over to bookclub tomorrow. :)
Darn you! Sugar on top. *cry* I was thinking of making a apple tart, too, and yours looks so awesome. I'm just not sure where in the world I'll be able to find chestnut puree or chestnut cream in my area! lol
while i was googling trying to find out how to turn my chestnut puree into chestnut cream, i came across several online stores selling it... i bet you could just order it. :)
Wow, that looks like perfection in a round pan, oh yeah. Having never had a chestnut anything and being a non-overly-sweet eater for the most part, how was it on the sweet scale? For some reason I think that it would be a bit on the other side of the fence and that's a good thing for me :)
Yeah, it's not terribly sweet - chestnuts have a very rich meat, which is a little sweet on its own - I'm trying to think of something to compare it to and coming up blank. And I used Cortland apples (because they don't turn to mush when baked), and they're a little on the tart side. The pastry is almost as sweet as a sugar cookie, but on the whole it's not a cloyingly sweet dessert by any means. Rich, yeah; but not too sweet. :)
btw, hot freshly roasted chestnuts are pretty much one of the best things in the world when you're out walking around on a cold winter afternoon.
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while i was googling trying to find out how to turn my chestnut puree into chestnut cream, i came across several online stores selling it... i bet you could just order it. :)
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I want some!!!
Now I have to go on my own Quest for the Tart.
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It actually wasn't that difficult or involved, except that I didn't know what I was doing. :P
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Yeah, it's not terribly sweet - chestnuts have a very rich meat, which is a little sweet on its own - I'm trying to think of something to compare it to and coming up blank. And I used Cortland apples (because they don't turn to mush when baked), and they're a little on the tart side. The pastry is almost as sweet as a sugar cookie, but on the whole it's not a cloyingly sweet dessert by any means. Rich, yeah; but not too sweet. :)
btw, hot freshly roasted chestnuts are pretty much one of the best things in the world when you're out walking around on a cold winter afternoon.
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