I have a lot of apples. Lots. And there are more on the tree. Just like the zucchinis. (Yes, I know zucchinis don’t grow on trees, but you get lots – add cucumbers to that equation now too… are you still there? Or are you buried under a pile of fruits and veggies?)
As the other Interrobangs know, I have two celebrity cooking nemeses – The Barefoot Contessa and Paula Deen. Why you ask? Well Paula Deen is a sweetheart, but I really think she uses TOO MUCH BUTTER. For that, I cross her off my cooking list, but I’ll watch her in a pinch because she’s so nice. Now, the Barefoot Contessa. Well, I always feel that she’s trying too hard – showing off all the guests she invites to her big parties. I guess her personality rubs me the wrong way. And again, are we going to leave any BUTTER for the rest of the world? Does she still live in France and talk about it all the time? Okay – maybe I’ve only ever seen a couple episodes by each one of these ladies, and it may have been a while ago, but those were my thoughts.
Enter current day – Yes, I still have a lot of apples. So I’m looking for an apple pie/tart/crumble to make. I’m searching the Food Network (.ca of course!), and the best recipe I stumble upon is by who else – Mrs. Paula Deen. Have you see the huge rocks she wears?! Someone might win a prize in one of her pies! This one doesn’t have so much butter either, so we shall just see how it goes. The reviews are raving about it! So, here it goes… Mrs. Paula Deen’s Apple Tart Recipe.
I made the crust with the use of the stand up mixer because our food processor is mini. It worked well. This recipe calls for sour cream – so as a concession to Mrs. Paula Deen, (and because this recipe was low on the butter), I used 14% sour cream. I never do this, but Paula would have wanted it this way.
I have not tried it yet, as we are bringing it away for the weekend. More details later!
And now, for a gratuitous shot of my blueberry muffins (with lemon zest).