The trick to these apple tarts is thinly and evenly slicing the apples. That and the judicious use of cinnamon sugar above and below the apple slices. And using cooking spray on the apple slices before baking to seal in moisture. And brushing honey over the tarts when they are warm from the oven to make the tarts shiny. Ok, so there are a few tricks.
Archive for September, 2016
Have you had whole roasted carrots? They have a satisfying meatiness to them that makes them seem like more than just a side dish. Served with tahina sauce, they are even more filling. It doesn’t really matter whether or not you use regular carrots or rainbow carrots, but the rainbow carrots are definitely more visually thrilling, especially if you strew over thin slices of roasted lemon.
My sister-in-law introduced me to the roasted rainbow carrots with tahina sauce from The Oh She Glows Cookbook. She served it with a salad of snap peas, radish and mint, which had a dressing with Aleppo pepper. The smoky heat of the Aleppo pepper went extremely well with the tahina sauce and carrots.
When I recreated the carrots at home, I served it with a tahina sauce flavored with smoked paprika. My sister had given me a seasoning mix from Trader Joe’s that replicates the flavor of the spice paste pilpelchuma. I used the pilpelchuma spice mix on the carrots instead of the cumin and coriander seeds of the Oh She Glows recipe.
The idea for roasting lemon slices on top of the carrots comes from this recipe from Bon Appetit for Harissa and Maple Roasted Carrots.