Guys, it has been a rough and confusing couple of weeks over here and I know a lot of you are feeling it too. Instead of a rosy story about this tart and how excited I am for Thanksgiving, I thought I would share some resources for simple actionable things you can do today to help protect people (and yourself!) who are going to need protecting for at least the next two years.
Support pro-women, pro-LGBTQ, pro-Earth, pro-Immigrant, and anti-Bigotry organizations. Here is a list complied by Jezebel. There is also a direct link to Planned Parenthood in the sidebar.
No Kid Hungry - Help ensure every kid in America has healthy food to eat, all year round.
Call your Congressperson.
Ok, Have a Happy Thanksgiving. Have the hard conversations. Don't sit idle! And eat some good food too.
Hidden Rose Apple Tart
makes one 9-inch tart
1/2 recipe all butter pie crust or your favorite pie crust
Hazelnut Frangipane (recipe follows)
4 medium apples
3 tablespoons sugar
1 tablespoon turbinado sugar
Line a baking sheet with parchment paper.
Peel and slice the apples into thin slices.
Roll out the pie crust to a 12-inch circle and transfer it to the parchment lined baking sheet. Spread the frangipane on the crust, leaving a 2-inch border around the edges. Lay the apple slices over the frangipane in a slightly overlapping layer in a decorative pattern, leaving a 2-inch border around the edge. Sprinkle the sugar along with a pinch of salt evenly over the fruit.
Fold the excess dough over the fruit and press gently to seal the folds. Put the baking sheet in the freezer and freeze the tart until the dough is very firm, about 15 minutes. While the tart is chilling, preheat the oven to 400ºF and whisk the egg in a small bowl.
After the tart has chilled, brush the dough with the beaten egg and sprinkle with turbinado sugar. Bake the tart until deep golden brown, 35-45 minutes.
adapted from the Violet Bakery Cookbook
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1/2 cup ground hazelnuts
1 large egg yolk
4 teaspoons heavy cream
Beat the butter and sugar together until pale and creamy. Add the hazelnuts followed by the egg yolk, cream, and salt. Beat well.