Although apples are traditionally a fall fruit, I can't help but munch on them all year round. There's something so very charming about the sweet simplicity of an apple. Not to mention how well the taste pairs with everything from sharp cheddar to peanut butter to pork. So when I stumbled upon this Barefoot Contessa recipe in my cook book the other day, I decided that a French Apple Tart was the perfect companion to a summer weekend.
I used gala apples instead of granny smith to give a slightly sweeter taste, and chose a dark rum at the advice of a good friend. The oven-baked apples came out golden, and the apricot & rum glaze gave the tart a delicious warmth that paired just as well with vanilla bean ice cream as it did with sharp cheddar.
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