Friday, January 15, 2010

Just like old times

Up early to bake:
A quiche Lorraine for the birthday brunch today, and a rustic apple tart for dinner's dessert, all before 7 am.
Not sure that schedule agrees with me anymore, if it ever did.
The tart used the left over pie crust from the quiche, involved sautéing sliced apples in some butter with a bit of sugar until lightly browned and then putting them on the crust, folding over and baking for about 30 minutes, then sprinking with a bit of brown sugar as it comes out of the oven. Got the recipe from Bistro Cooking, a nice little book of French recipes by Patricia Wells.

1 comment:

Thanesmiths said...

The raspberry cream tart in that book is delish! Great for a special occasion.