Yesterday I rolled the dough for this Basque pastry, left it in the refrigerator to chill, and tonight after dinner I put together the filling (simple diced apples and cinnamon) and rolled out the pastry dough.

The dough itself wasn’t the usual–with less liquid it tended to hold together…somewhat, but really required being rolled out between plastic wrap so that it wouldn’t stick. I needed to do a little ‘patching’ but all in all, not too difficult to handle.

As a ‘tart’, it is–but with the higher sides it is closer to a high sided pie. It’s really quite pretty, I think, and it browned very nicely. Not overly sweet and maybe lacking some depth of flavors, but still, the crust has a uniquely different take from either a pie of a typical tart. Take a look.

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