Apple Tart with Almond Cream

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Apple Tart with Almond Cream

apple tart with almond cream

I recently had a weekend of back-to-back dinner parties with friends. As everyone knows my favorite meal of the day is dessert, it was no question as to what I would bring. I had a few apples on hand and, after a bit of recipe searching, this tart was born.

apple tart with almond cream

Both a blessing and a curse, I have high standards with myself when it comes to dinner parties. I just can't seem to bake something simple or something that doesn't involve spending 4 continuous hours in the kitchen. I tend to go out of my way to make something complex or decadent, like the pumpkin bread pudding I brought for Thanksgiving. I can't help myself. The wanna-be pastry chef in me aims to impress.

apple tart with almond cream

This apple tart with almond cream is a traditional French tart, also known as a Normandy Apple Tart or, as the French would say, Tarte aux Pommes à la Normande. The almond cream is rich and dominant. The apricot glaze keeps the almond flavor in check and provides a good flavor contrast. And the apples? Well, they are there to look pretty. The flavor of the apples are present, don't get me wrong, but they are subdued in light of the almond and apricot. This tart is really something to experience, with the multiple flavors and textures mixing and mingling in your mouth.

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Banana Nut Bread

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Banana Nut Bread

banana nut bread

Since I lack any and all self control around baked goods, I figure the least I can do for myself (and my waistline) is to bake healthier. Perhaps you have already noticed this in my recipes. I generally substitute applesauce and plain yogurt for butter and oil (in fact, I haven't used oil for months!). I use whole wheat flour in place of all purpose. And, I even cut down the amount of sugar in my recipes purely in the name of health! (Or, more honestly, because I don't like my foods too sweet).

banana nut bread

Using whole wheat flour is definitely the most noticeable change. Whole wheat flour gives baked goods this fantastic texture and more diverse taste. My cakes and breads are also thicker and denser, meaning some of the "lightness" of the baked goods has been sacrificed. Though, I think this is made up in the good feelings I get knowing I'm eating some quality whole grains.

banana nut bread

I can't even think of a negative effect by substituting applesauce and plain yogurt for butter and oil. There is not a noticeable loss in taste or texture, as far as I have been able to tell. Often I find my cakes and breads so moist I have to worry about them molding before they get completely devoured (I have shed tears over baked goods taken in their prime more than once). Isn't that the kind of "problem" a good baker should have? Unless I want something to be dark and decadent, making these simple substitutions is perfect for your everyday baking.

banana nut bread

This banana nut bread is the healthiest loaf of banana bread ever conceived (or close to it). It is jam packed with bananas and almonds, lacks butter and oil, and uses maple syrup in place of sugar. It is tender and moist and absolutely everything you look for in a good banana bread. And it is good for you. I don't think anyone can argue with that.
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Pumpkin Bread Pudding with a Caramel Rum Raisin Sauce

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pumpkin bread pudding with caramel rum raisin sauce

This is my first year celebrating a Canadian Thanksgiving. At the beginning of October, the timing feels wrong, but the fall flavors feel right. Canadian Thanksgiving isn't a romantic idealism about Pilgrims and Indians breaking bread together for the first time. It's about celebrating the autumn harvest. But let's be real, no matter which country you are in, Thanksgiving is all about the food.

pumpkin bread pudding with caramel rum raisin sauce

Today, I am thankful that this pumpkin bread pudding was not a complete disaster. My bread pudding finished cooking ten minutes before it should have, burning the top layer of bread. The first time I made the caramel, the sugar seized up about halfway through, turning it into a giant, impenetrable sugar cube of failure. I added more water to compensate which seemed wise at the time, but really just made the caramel much too runny. So, I dumped it down the drain, sat next to my charred bread pudding and sighed.

burnt bread

My thanksgiving party was in less than an hour and my dessert was in a sad state of affairs. But self pity wasn't going to feed anyone, so I set off to salvage what I could. I picked off the burnt layer of bread and made another batch of caramel. This time, everything came together just right. And just in time to grab it and run out the door.

pumpkin bread pudding with caramel rum raisin sauce

At the end of the day, my drama over this bread pudding seems trivial. After an evening spent in good company, my stomach is full and my eyes are heavy. The outcome of one component of the meal was not going to make or break the evening. Thanksgiving is a time for togetherness, whether you are sharing the holiday with family you love or friends you have just met. Having moved to Montreal a month ago, being surrounded by a new family of friends is something I am truly thankful for.

pumpkin bread pudding with caramel rum raisin sauce

And, just for the record, this bread pudding was an absolute hit. Every bite was cleanly eaten from the plates. The pudding itself is moist with a mild pumpkin flavor, but the caramel rum raisin sauce really sets this bread pudding apart. The caramel compliments the pumpkin in the bread pudding and the rum soaked raisins add just the right amount of alcoholic flair. This dessert is truly decadent. It serves well at dinner parties or Thanksgiving meals (yes, I am looking at you, fellow Americans).
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