Just pulled a rustic apple tart out of the oven. Mind you, I did not curate the apples, personally know the farmer, nor was cognizant of the genetic lineage (Johnny Appleseed?), performed any molecular gastronomy, or any other sleight of hand.
I made a garden variety of pastry cream, grabbed some all-butter puff pastry and my standby apple, golden delicious. Top with cinnamon sugar and bake. Serve with creme fraiche, French vanilla ice cream and or caramel sauce.
Worthy of a journey.
Chef Michael Hutchings
(Just cooking some boring, old classic rustic apple tarts.)
