Easy Candy Apple Tart Recipe

Easy Candy Apple Tart

As a kid, I looked forward every fall to those crunchy, sticky chewy bright red candy apples. You know the kind – with that stick-to-your-teeth coating that you have to pry off of your teeth.

So, I saw an easy apple tart recipe a few days ago in a magazine using apple jelly brushed on top as a glaze. I thought of that shiny, cinnamon-y glaze that is on candy apples.

I decided to try and infuse the apple jelly with those cinnamon red-hot candies we ate as kids for that spicy sweet-hot candy apple flavor. This works like a charm! The red hot candies give the apple jelly that classic flavor and as a bonus, they add a rosy color to the tart as a beautiful finish.

If you use a purchased pie crust, this tart only has FOUR ingredients. Yes, you read that right: FOUR ingredients. Of course, by all means use your favorite home made pie crust for an even yummier result. Or, come back here in a few days when I post my completely foolproof Never Fail Pie Crust that even kids can make. Really.

Either way, this tart is an easy riff on apple tarts. I recommend you make one every single week this fall. Then,  just stand back and wait for the rave reviews when your house smells all cinnamon-y and this stunning dessert comes out of the oven.

Happy Fall, everyone!

Candy Apple Tart II 1865x1865

Another view of this four ingredient Candy Apple Tart

— posted by Donna

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Julia Child’s Easy Elegant Cheese Tartlets


Julia Child’s Easy and Elegant Cheese Tartlets

I decided to invite Julia Child to my Oscar Night celebration. And why not? I know, I know. She never won an Oscar. But. Easy and Elegant are two qwords which define her cooking. Perfect for the Oscars!

I love Julia Child. I often pause in my kitchen and repeat the phrase that Christians coined: WWJD? – but when I’m  in my kitchen “WWJD” means “What Would Julia Do?” Whenever I feel discouraged about my cooking prowess, I snuggle on my couch late at night and watch an episode of The French Chef. I laugh out loud every single time, and am instantly strengthened and renewed. When truly serious discouragement hits me, I bring out the big guns: Saturday Night Live’s French Chef Skit: “You’ll need a knife . . . a very, very, very sharp knife. . .” I dare any cook who watched Julia to watch this and not laugh out loud!  It was during one of those late-night couch sessions that I saw her make cheese tartlets. I took copious notes, and I’m glad I did, because I have not been able to find this recipe written down anywhere. It’s not in any of her cookbooks!  You’ll just have to trust my note taking on this one.

For my Oscar Night celebration this year by making her cheese tartlets. Yes, I know. They are neither low-fat nor low-calorie. But. It’s the Oscars! Let’s Celebrate! I am certain that Julia would agree.

These are a masterpiece. Truly. I dare you to make appetizers that are as simple and yet sophisticated as these. It is impossible. They are the perfect blend of rich, satisfying flavors and melt-in-your-mouth comfort. If you have a favorite pie crust recipe, use that, or check out my miracle Never-Fail Pat-in-the-Pan Pie Crust. The best pie crust I’ve ever eaten!

Bonus: they take only minutes to throw together. Another bonus: they are very forgiving, and can be served warm or at room temperature. Add these mini-tarts to your Hostess Bag of Tricks. I promise you won’t be sorry.

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Savory Baked Egg Tarts Recipe

Savory Baked Egg Tarts

Like quiche – on a whole new level.

I love eggs. I love them boiled, scrambled, fried.  My all time favorite egg is poached. I LOVE the Egg Poaching scene in the movie Julie and Julia where Julie tries an egg for the very first time. “They taste like cheese sauce. Yum.”

I have always liked quiche, and use it as a go-to breakfast, lunch or dinner. Especially during the frantic pace of the holiday season, eggs are my friends. Simple. Easy. Yummy. Packed with protein.  They’re now widely considered to be a great source of healthy frugal protein. A Meatless Monday treat!

I came across this egg tart recipe idea in a magazine and had to try it. Tweaked a little, of course. These are as easy as quiche, but something different. You can cook the tarts to however you like your eggs yolks – hard or ooey-gooey. You can use a large sized muffin tin to cook tarts, but if you have pretty little tart pans – don’t you love fluted edges?! – then use these to impress your guests.

And, for a holiday festive look, add some red color with diced red bell pepper and some green with diced parsley. Hey! Maybe I should have called these “Happy Holidays Tarts!”

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