Amy Ruth

In the world of Aroma Therapy, certainly someone has created a facial or out of body experience with the scent of brown butter.

This recipe reads that you must, at one  point,  decide if you would like to add freshly grated nutmeg, cinnamon and or salt to your (stewed or cooked) apples.  All I could do was inhale the aroma of the apples drenched with brown butter.  Uh, must I really choose?  What if the spices totally detract the beautiful smell and flavor of the brown butter?

I stepped up….after all people,  this is just baking and I can probably make this again.  I should think of it as an experiment.  I’m in the lab, right?  I did add  a little freshly grated nutmeg and some Saigon cinnamon. After enjoying a slice, I may be more generous with spices the next time I make this torte.

You’ll need this recipe and you can click over to The Whimsical Cupcake where you’ll see the recipe for your very own use.  Then of course there is the book, Baking From My Home to Yours, by Dorie Greenspan. There are any number of sources for all of the famous Dorie Greenspans work and or play, depending on how you look at this thing called baking and or cooking. :”)

Thanks for the fun and enjoy your Tourtely Apple Tart, I know I will.

Woops, didn’t babysit the oven = seriously golden brown edges…. better pay closer attention.  Perhaps the oven was hotter than 400 degrees, you think?  I carried it with me to work and cut it for a sample bite.

I think it is a good tart as are many of Dorie’s.  I’ve really grown fond of tarts since baking with TWD.  Dorie’s sweet tart dough is amazing.  I always think of the tart as “goodness” on a wonderful shortbread cookie .   Maybe some ice cream or whipped cream would be a perfectly American accompaniment with this delicious (there I said it) apple tort.

The highlight of making this yummy Cranberry Shortbread Cake, besides eating it was cooking the cranberries in the juice from the navel orange.  The clear red color of the cranberries as they cooked was so beautiful and vibrant.  It just made me smile.  This recipe was chosen by a darling girl from Texas, my former state. Jessica of A Singleton in the Kitchen made her Da da Da choices this week.  :”)  It seems not only does she have great taste she also has great timing.  This is the season for cranberries and its easy so its perfect for your holiday table or your friends holiday table.  She has the recipe posted on her site so click through her name and you too can bake this seasonal and delicious cake or is it a tart?  If you don’t have Dorie Greenspan’s Baking From My Home to Yours yet, I don’t know what you are waiting for, Christmas?

This will be among my Thanksgiving desserts along with traditional pumpkin and pecan pies for my Daddy.    I hope it will be for you.  Its a natural!  It a wonderful combination of the sweet and tart cranberries with a hint of orange finished with a sweet and buttery shortbread.  The cranberries are fresh cooked fruits cooked with orange zest, juice,  segments and a cup of sugar to form a jammy fruit for the middle of the shortbread top and bottom layers.  That simple!

When someone says fine I always remember the line in the Italian Job where they use FINE as an acronym for freaked out, insecure, neurotic and emotional. Of course this was just prior to their band of merry men stealing approximately 27 Million Dollars worth of gold bars/bouillon.  Okay, my absolute favorite part of the movie is when Charlize Theron whips into a tiny parking spot in front of her place of business in an older model Mini Cooper.  Similar to the models used in the original movie.  Yep, the Italian Job was a remake and Corbin and I have actually watched the old school version.  hehe

A suggestion was made not so many days ago that I should make tarts using puff pastry.  I think I muttered something to myself about how could you make a tart without sweet tart pastry?  Better yet, Dorie’s sweet tart pastry.  I kind of shrugged my shoulders and thought the “suggestor” a little wacky.  Then a couple of days later, there is all the tweeting about Tart Fine.  Boy, did I giggle a lot.  So here we go folks without more senseless chatter.

The Tarte Fine made with Sugar Pears instead of apples.  Actually one of the easiest desserts to make. Ever!

Thanks to Leslie of Lethally Delicious for choosing such a fine tart.  yep….funny huh?  Leslie has a lot of travel experience in the country from which this tart originates.  She is actually taking off soon for a visit to none other than Paris.  That’s Paris, France people.  How exciting!!! She has a really wonderful blog and you should visit with her really soon.  The recipe for the tart from Baking From My Home to Yours, by Dorie Greenspan will be featured on her blog.  You will want to read it over.  Its that easy because once you read it you’ll be able to do it.  Its that easy!  Believe it.

Thanks for stopping by.  I know its late and time for a late night snack.  So enjoy your tart while you troll all the TWD bakers.

This is my story of Tarte Noire. If you have been baking along with The Tuesdays With Dorie baking group for any length of time,  you most probably have made your share of tarts. “Practice makes perfect,” my mother always says.  Pies were the closest I got to tarts growing up, usually during holidays.

Dorie has tucked in a wide variety of tarts for our amusement in Baking From My Home to Yours. Generally any other dessert cookbook includes at least one or two. I have to admit I have become even more partial to tarts.  They are elegant, simple like this one or complex  and I think they are pretty.  Yes, I love eating them.    They are special, made with love…..prepared the day of service is the best of all.  The best kept secret?  They really are simple to make especially if you have the luxury of more than one tart pan and you can pop that second tart shell, unbaked into the freezer for future use.  Even if you don’t, the dough freezes nicely in a circular disk.  (Do you think anyone who doesn’t bake even reads this?  Probably not, right?)

In the purest sense, the word noire , translated by google is black.  Literally dark chocolate in this case.  No messing around with the simple black dress here, no sir.    Nothing dressed up with diamond studs or pearls, nope.    Just simple dark chocolate in a sweet tart dough pastry shell.  Preferably, the best bittersweet you can put your hands on.  I used Callebaut 60% cocoa.    That is the interpretation here at AmyRuthBakes. (Me thinks there are plenty of other tarts out there with fancy twists or as Dorie  states “playing around,” additions and variations.)

This little black tart in intentionally simple.  That’s just the way it is.  No fuss.

You know you will want to add this one to your “go to” dessert list for those days when you’re  in need of chocolate. Dharma of Bliss Towards a Delicious Life, speaks of her journey  and how life brought her to Paris, or did she make it happen?    Its only appropriate that she would pick the perfect little Tarte Noire to complete her well written Parisian journal entry.  The recipe, as well as a lovely post is right here at Dharma’s blog.  Make sure you visit.

Thank you again for your visit too.  I wonder how many bakers from this group have visited Paris?  That would be an interesting little “fact.”

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