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So if you read the previous post today on our Dinner Date last night, you know we went to some friends’ house for dinner last night.  Even though Marissa said not to bring anything, I couldn’t show up empty handed!

So after getting off work at 6pm last night, I rushed home and threw together a quick, simple apple tart. (Prep 10 minutes, cooking 45 minutes)


Here’s the story: I had picked these great fugi and gala apples with my sister, Kate, the other weekend from her neighbor’s yard (so clearly they’re organic and pesticide free, yay!).  I had not done anything with them yet, and since they were sitting there, I cut a few up (with my handy apple cutter – taking all the time out of prep).

I slapped together the worlds easiest tart crust (thank you Adam, The Amature Gourmet) and tossed it in the oven while I got dressed and tidied up a bit.

I’ll paste in my ingredients for the crust below. This takes less than 5 minutes.

I have literally used this recipe of his, (adapted to my own taste) at least ten times over the past year, since he published it. It’s so easy, fool proof, and requires NO ROLLING PIN OR SKILL! yay!


First, preheat oven to 425F. Make top rack one rung from top.

Tart crust:

In a bowl, mix:
1 1/2 cups flour (gluten free will work just fine as well)
1/2 teaspoon salt
1 teaspoon sugar

Over the top of that:
1/2 cup olive oil or vegetable oil (of course I don’t use this, I use nonfat plain yogurt)
2 Tbs milk
1/2 teaspoon almond extract (I use more, because I’m freakishly obsessed with Almonds)


Mix gently with a fork, and when it comes together dump into your pie tin or tart tin, push it out to the sides so it comes to a height of about 3/4 inch (or, if using a tart pan, til it comes up the sides of the tart.)


Then you fill it up with your yummy fruit. I’ve used berries, peaches, nectarines, apples, etc. They’re all good, and work just as great as the next. I’ve used canned when I had nothing else on hand, and that’s great too. No need to fuss at the store for fresh if you can just whip this up without going out.

Here’s Adam’s basic numers for the fruit topping, although I skimp, letting the fruit speak mostly for itself.


mix together:
3/4 cups sugar
2 tablespoons flour (gluten free is great too)
1/4 teaspoon of salt
2 Tbsp cold unsalted butter (I cube it with my knife first, so it’s not a mess for my hands and time)

Squish it all together with your fingers until it becomes crumbly–like a bowl of tiny pebbles.  Sprinkle those pebbles over the fruit.

And here’s what it looked like after dinner, with the yummy fresh raspberries and choclate something or other coconut (dairy and gluten free) ice cream Marissa had for us:


And a not so glam picture of it on my plate.


Thanks again friends! We had a great time!

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