Ingredients Features Cookbooks Food Porn Recipe Food Porn: Apple Tart Recipe Tina Rupp October 04, 2012 CLICK ON IMAGE ABOVE TO LAUNCH PHOTO GALLERY Tina Rupp is a professional food photographer who works with Food & Wine Magazine and Weight Watchers and also photographs many cookbooks and national print ads. Today just after this tart came out of the oven, I FINALLY realized why I bake and don’t really cook. I burned applesauce. Who does that? The running joke between me and my husband is that I can burn just about anything I cook: eggs, toast, fishies for my daughters and then today it was applesauce made from all of the extra apples I sliced for the shoot. It finally hit me. When I bake, I have a timer! When I cook on the stovetop, no timer! Eureka moment for sure. Thankfully, my husband is an amazing cook, beef bourguignon, the works. Nice balance with all the baking I do and fortunately I can also make a mean salad. No timer needed. Well back to the tart…I baked my first apple pie in college. It was a surprising success, it was delicious. Since then, I haven't been as successful with my pie crusts. It seems to mainly be performance anxiety. So I have sort of given up on pie, making them at least. A few years ago I discovered Alice Water's, The Art of Simple Food cookbook, it's my bible now; my go to cookbook. Last year, I tried her Apple Tart. It really is simple and delicious and delicate and most of all, impressive. I just made one over the weekend and enjoyed it with friends in the Berkshires on Sunday. What everyone seems to love about it is the flaky crust and that it isn’t overly sweet like most tarts. The flavor of the apples is key, whether they be sweet apples or tart, that is what comes through. I personally like Cortlands for this. They are a tart baking apple but they have a little sweetness and they are very fragrant. The one thing I changed about the recipe is that I didn't peel the apples, for visual reasons only. We picked so many Cortland apples at...Belltown Hill Orchards in South Glastonbury, CT last week that I made yet another tart. This time I decided to document the process and share the experience with these images. Here is a link to Alice Waters, a culinary pioneer, she has an amazing restaurant and many wonderful Cookbooks.
