This apple tart is pretty easy to make and it’s delicious! Not to mention it looks amazing. If you like things not too sweet you will love this crispy fruit tart. I make it with my easy oil crust, no butter, and very little sugar. I’ve tried it with different apples but granny smiths work the best. They are firm and easy to slice thinly. It takes three or four really big apples, about 1/2 pound each (I prefer four), and the glaze is just some apricot jam that’s warmed up a bit. I use St. Dalfour brand.
Most tarts use a crust with shortening or butter but mine is a much easier oil crust made with avocado oil but you can any flavorless vegetable oil of your choice. You could actually press the entire crust into your pan but it’s hard to get an even thickness so I roll it between wax paper. Then it almost fits the pan and you can press it a little towards the edges and basically “cut & paste” the crust together. Try not to have any holes or cracks and also keep it inside the rim or it can burn. As it is, the edge of the crust gets really dark but it’s super crispy and delicious.
I make this tart in a 12-inch pizza pan and I have also used a pizza pan with holes and that works well too. Here it is right before baking:
I love this healthy dessert. Make it for a party and call it apple pizza. One thing about serving: The apples are cooked and soft so the best way to slice the tart is with a long knife using a rolling motion. The soft apples will try to stick to the knife so keep an eye on them. I tried using a pizza cutter (the wheel thingy?) – bad idea. It took some of the apples with it.
Be sure to slice the apples nice and thin – 1/8-inch thick. As for how to place the slices, be creative. I always do the perimeter first but you can do your own thing. I also tried making the crust using whole wheat flour but it would not come out crisp so all-purpose is the flour to use. Hey, the apples have fiber! 🍏 Click herefor the recipe. – Jenny Jones
I made my breakfast brownies today and decided they could be better. So I made a second batch with a little more sugar, a little less cereal, and I added another egg and liked it better. I adjusted the printable recipe accordingly but you can always get the old version at the bottom of the recipe. If you need extra fiber, there’s a ton in these chewy breakfast brownies.
Like most cooks, I’m always trying new things with my recipes, looking to see if I can make something better or easier or healthier. I also made potato soup today and I plan to post the recipe soon.
It’s cold here in California – down into the 60s! 😉 I know. It’s into the zeros in other places! I’m sorry. That’s why I made soup today, getting ready to post my recipe for everyone in the Boston area, where they’re getting record snow this week. So that’s what I cooked today. … just sharing… – Jenny Jones
Breakfast today was my buckwheat pancakes with maple syrup… yummy yum yum! In the afternoon I made a big pot of chicken soup. Cooked it for 3 hours! Then I strained it, pulled the good chicken off the bones, and refrigerated the stock so all the fat will rise to the top by tomorrow. Then… chicken-rice soup, chicken-noodle, and one I really love – Greek avgolemono.
My stepmom is Greek so I’ve grown to love Greek food. I’m thinking of posting my recipe for spanakopita sometime soon. After dinner (leftovers) I made a batch of granola bars. I took this picture to show how pretty the bottom of the bars get when they’re done, all glossy and sticky. Now we have these delicious bars around for snacking. Having something healthy to snack on keeps us from snacking on the wrong things. So that’s what I cooked today. ...just sharing… – Jenny Jones
Today is Sunday and it’s raining. I’m staying inside so I can play… in the kitchen. Actually, I do that every Sunday, and almost every other day, too. This morning I made tortillas for the week and for breakfast I made my turkey breakfast patties with scrambled eggs and my no-knead whole wheat fruit & nut bread on the side. I love this bread! When it was fresh out of the oven I ate the heel and two more slices. Think what you want – I don’t care! 🙂 It was delicious and I loved it.
The times I can’t seem to stop eating something is when it’s fresh out of the oven. Now tomorrow, I will be able to eat just one slice (at a time) – just kidding – I WILL have some self control tomorrow. I baked the bread using the overnight method with cold water and the mixture of whole wheat flour and bread flour was perfect. The crust was fabulously crunchy and the inside, with 2 kinds of raisins and walnuts, was soft and chewy.
So that was breakfast. Then for dinner my skinless chicken thighs (thighs & fries) with asparagus are already in the oven, oh and I’m making a salad. We have a salad just about every day and there is no meal around here without a cooked vegetable as well. Then we’re having everyday cookies for dessert (the cookies were already made).
If I get bored watching the Academy Awards tonight, I’ll probably go in the kitchen and make breadsticks. …just sharing… – Jenny Jones
When I was growing up in Canada, there was no Mexican food. No Mexican restaurants, no Taco Bell… not even corn chips. All we knew was salmon sandwiches and cabbage rolls… and that weird jellied thing my dad used to make with pigs feet. The first time I went to a Mexican restaurant I was 20 years old and living in California. (there are a LOT of Mexican restaurants in Southern California!) And they always have salsa. You don’t even have to ask for it. Sit down — there it is. Salsa on the table. And a bowl of tortilla chips usually arrives at the same time. It’s supposed to be an appetizer, chips & salsa, but I can’t stop eating it until someone takes it away.
It turns out that it’s really easy to make fresh tomato salsa. They call it Pico de Gallo but I don’t know why. It translates to “rooster’s beak.” You hardly need a recipe because even if you just eyeball the amounts, it will still be great. It’s a simple recipe using only fresh ingredients (tomatoes, onions, jalapeño pepper & cilantro) In fact, feel free to use more or less of any ingredient or customize it with some fresh garlic or a spicier pepper like serrano.
It just takes a few minutes to make. Some people use the whole tomato including the seeds and juice but for me the result is a salsa with too much liquid. I prefer a more chunky salsa to I remove the seeds from the tomato first, then I dice tomato and drain it in a collander or strainer while I work on the other ingredients. And a word about tomatoes. They should not be refrigerated so if you want an amazing salsa, use fresh tomatoes that have not been refrigerated and serve the salsa right away. Oh, one more thing: the seeds and insides of jalapeño peppers are very spicy so don’t handle them and then touch your eyes. In fact, it’s good to use gloves to seed and chop them if you can.
In case you have some left (I rarely do) you can refrigerate it for 2-3 days and it will still be good, but more like the kind you buy in a jar. If you like Mexican food, try my salsa. If you don’t like Mexican food, try my salsa anyway. Es muy buena! Click here for the recipe. Haga aqui para la receta. – Jenny Jones
Tuesday, February 17th is Pączki Day! It’s a day celebrated by most Poles by eating as many pączki as you can in preparation for the following day, Ash Wednesday, the traditional start of Lent, when many Catholics start fasting until Good Friday. So if you’re going to binge on pączki today, why not keep it healthy and bake them? My recipe is easy and you can fill them with custard or jam… I even fill some with my chocolate pudding recipe. (a single pączki is called a pączek.)
So Happy Pączki Day, everyone. And Szczęśliwa Pączki Dziennie to my Polish friends! Oh, and Happy Fat Tuesday to everyone in New Orleans. That’s about the happiest place to be today. Click here for the recipe. – Jenny Jones
This is what my valentine wants for his special day on Saturday. Of all the things I love to bake, this is the one he asks for on his birthday and on Valentine’s day. He loves it. It’s a white cake filled with two pounds of strawberries and covered with fresh whipped cream. I love it too. So I’ll make this amazing cake for him but it won’t be free. I’m negotiating some terms…
1) Immediate response when there’s a spider in the house – no delays.
2) Never ask if I’m going out wearing that… because I am.
3) Sign my contract that says valentine chocolates don’t have to be shared.
4) The above terms notwithstanding, the strawberry cake must be shared.
For anyone needing an enameled cast iron dutch oven to make no knead bread, I was at Ralphs today and saw a Lodge Dutch oven on sale at 30% off. It’s regular 89.99 on sale for 59.99. I asked the manager if the other Ralphs would have it and he didn’t know. I also asked how long it would be on sale and he wasn’t sure about that either but he said definitely until Tuesday.
So for anyone living in Los Angeles or wherever they have Ralphs (in the Kroger family) and if you want an enameled cast iron dutch oven, check with your local store. This is a lot cheaper than the Le Crueset that sells for around $300.
Don’t have whole wheat pastry flour? Regular whole wheat flour is not a good substitute for whole wheat pastry flour. It will give you a heavier and more dense product. Whole wheat flour is usually ground hard wheat that is high in gluten and best for baking bread. Whole wheat pastry flour is a much finer grind and is made from a soft wheat low in gluten. It is best for sweets like cakes, muffins, and cookies. Whole wheat pastry flour is available at Whole Foods and can easily be purchased online (King Arthur Flour has it). If you use my recipes regularly it’s worth the effort to find whole wheat pastry flour so you can add whole grains to your homemade baking.
Don’t have buttermilk? You cannot substitute milk for buttermilk. There is no perfect substitute for buttermilk, especially in baking. Due to its acidic nature, buttermilk makes baked goods lighter and fluffier so it’s worth using the real thing. You can freeze unused buttermilk in portions the size you will need for future recipes. It will separate when frozen but when you thaw it, just stir it back up. To substitute for buttermilk, there are several options:
1) Combine yogurt with milk, using plain yogurt and milk, about half and half.
2) Add 1 tablespoon of fresh lemon juice or distilled white vinegar to 1 cup of milk (not fat-free) and let it stand for 5 minutes or longer.
3) Combine sour cream with milk or water until it’s the thickness of buttermilk.
Don’t have bread flour? You can use all purpose flour. Bread flour has more protein than all-purpose flour and that helps with gluten development, which is helpful when working with yeast. With bread flour pizzas may be a little crispier and breads may be a little chewier and have more body but it’s not a huge difference.
Don’t have instant yeast? Regular active yeast can be used wherever I use instant yeast. But be sure to check the package directions for the required temperature of the liquid. My brand of instant yeast calls for 120 degrees F while my regular active yeast calls for 110 degrees F.
Don’t have 1% milk or low fat milk? Use a mixture of 3 parts water to 1 part whole milk. For example, to make the equivalent of one cup of 1% milk: combine 3/4 cup water + 1/4 cup whole milk. (For 2% milk the mixture should be 50/50, i.e. half water and half whole milk)
Don’t have baking soda? Do not use baking powder instead. Baking powder is not a substitute for baking soda. Baking soda reacts with acidic ingredients in a recipe to make baked goods rise.
Don’t have extra light olive oil? For baking you can use canola, safflower, or any vegetable oil.
Don’t have a dutch oven? I have only used an enameled cast iron dutch oven but I have researched online and other people claim to have success using: a glass pyrex dish with a lid, a stainless steel pot with a lid, a clay baker, and a pizza stone with a stainless steel bowl as a cover. You can also look through the recipe comments for other ideas. Keep in mind that any lid must be tight fitting and have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.
Don’t want to use eggs? I’m sorry to say I don’t know of any good substitute for eggs. For anyone with egg allergies, rather than change a recipe and risk being disappointed, you can find many eggless recipes the are already proven online. If cholesterol is a concern, all my research has shown that egg yolks may contain cholesterol but they are low in saturated fat and they do not raise serum cholesterol in the blood. Eggs also contain nutrients that may help lower the risk for heart disease, including vitamin B12, riboflavin, and folate. Besides providing protein, iron, phosphorus, iodine, and vitamin E, eggs are also one of the few natural sources of vitamin D.
Baking powder and baking soda are NOT THE SAME. They can not be substituted for one another. They are both leaveners but they are chemically different.
Baking soda is used in recipes that contain acidic ingredients like buttermilk, brown sugar, yogurt, lemon juice, honey, vinegar, or chocolate (except Dutch process). The acid in the recipe reacts with the baking soda, allowing your baked goods to rise. Baking powder is generally used when there is no acidic ingredient in the recipe. Bottom line: baking soda needs an acid; baking powder does not. – Jenny Jones