Honeyed Apple–Peanut Butter Tart

9781118095126_p0_v1_s260x420Many projects I work on have a moratorium on sharing. Sometimes by me, other times by the publisher or editor who usually lets me know when I can start blabbing about it. Sometimes the lead times are long (a year or two in advance!), other times I just have to wait a month or two until whatever I photographed has hit the streets.

Of course, most of the time it’s ok to share a little bit via instagram and facebook, but I usually err on the side of caution and keep my mouth shut.

Which is painful when there are great recipes I want to talk about.

Like this one.

Apple-Peanut-Butter-Tart-Overhead-550px

Oh my goodness, this one.

I am a peanut butter freak, and combined with an apple or banana it’s my standard sweet snack. I knew I’d love this recipe from Jenny Flake’s The Picky Palate Cookbook when we were reviewing the recipe list, and when Adam and his team began to assemble it I knew that the shape would photograph beautifully, and I knew that the shape would also fit in my stomach perfectly.

I think I ate the whole damn thing.

Jenny says it’s easy to make, which it is. The hard part was waiting for quite some time to share this recipe, and now that it’s out Apple-Peanut-Butter-Tart-Cutyou really should try it. And the book, too. I’ve given a few copies to friends, not only to show them what we’ve been up to but also to encourage them to get into the kitchen and make stuff. Mainly this. And then to call me and invite me over so I can enjoy my favorite flavor combination via the ever-so-delightful Jenny Flake.

Honeyed Apple–Peanut Butter Tart

1 sheet frozen puff pastry, room temperature
½ cup creamy peanut butter
6 tablespoons honey, warmed, divided
2 apples of choice, sliced thinly
2 tablespoons granulated sugar
¼ cup powdered sugar, for dusting

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone liner.

2. Cut the puff pastry into 3 equal-size rectangles and place on the prepared baking sheet. In a microwave-safe bowl, heat the peanut butter in the microwave until liquid-like, about 30 seconds. Add 2 tablespoons of the honey and stir to combine, then spread evenly over the 3 pastry rectangles, leaving a 1/2-inch border around the edges.

3. Layer the apple slices neatly over the peanut butter. In a microwave-safe bowl, heat 2 tablespoons of the remaining honey in the microwave for 15 seconds, until liquid-like. Drizzle over the apples, sprinkle with the sugar, and bake for 30 to 35 minutes, until the pastry is lightly browned and puffed around the edges. Let cool completely, then drizzle with the remaining 2 tablespoons honey. Dust with the powdered sugar. Serve as whole tarts or cut each tart into fourths.

Recipe reprinted by permission, The Picky Palate Cookbook by Jenny Flake (Houghton Mifflin Harcourt), 2012. Photograph by yours truly.

 

Breakfast with Picky Palate

Ch-ch-ch-changes.

I’ll spare you the tale of Work, because that would seem like I’m complaining. I am not. Lots and lots of things have changed in the past few months, all great things that are keeping us really busy. Perhaps the biggest thing is that we bought a house. A lovely beautiful California Spanish-style home built in 1928, and it could not be more California if it tried. It’s sweet, quaint, and I’ll share some before-and-after photos just as soon as we’re done with decorating, which at this rate should be by 2037.

Although we moved in 3 months ago, we’ve had no time to enjoy the new digs. In fact, these past two weeks have been the first time we’ve been home together with a somewhat regular schedule, and all those things one does are starting to happen again: cooking dinner, sitting on the couch, grabbing a book and sitting next to a window and reading, organizing a garage. I am loving these life activities, and with the way things have been they are just like mini-vacations to me. I never thought I’d say that but it’s true. And considering what’s happening to a huge chunk of the country right now, to have a regular life with a roof over one’s head and working utilities is a blessing. A huge blessing.

This morning I’ll be able to do something I’ve wanted to for a long time: I will make breakfast. In my new kitchen. For us. Novel, ain’t it? But this breakfast will be the first that doesn’t involve two slices of bread and a razor thin smear of Marmite. It will be leisurely, satisfying, and made from The Picky Palate Cookbook: 133 Recipes for Even Your Pickiest Eaters by Jenny Flake. Jenny’s new book just hit the store shelves right before halloween, have you seen it? It’s as lovely as Jenny is, packed with delicious recipes that are neither daunting nor fussy, they’re just right and will surely get you in the kitchen cooking.

And when I say everything is delicious, I mean it. How do I know? I photographed it!

And yes, I am trying to remain as objective and partial as I can, but to know Jenny is to love her so you’ll have to excuse my bias, ya know.

This morning we’ll be digging into this Streusel Baked French Toast, which I’m pretty sure I ate the entire pan, if memory serves me correctly. You can’t blame me.  And in the next few weeks I’ll see if I can run my favorite recipe from the book, something that had me drooling and freaking out from its deliciousness. In the meantime, there’s a new kitchen waiting for me to get busy. Hope you all have a fantastic weekend!

Streusel Baked French Toast from The Picky Palate Cookbook by Jenny Flake; John Wiley & Sons. Photograph © Matt Armendariz.

1 12.5-ounce French baguette
8 large eggs
1 cup milk
3/4 cup heavy cream
3/4 cup packed light brown sugar, divided
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, divided
1/3 cup all-purpose flour
4 tablespoons unsalted butter, cold
1/2 teaspoon ground cinnamon
Maple syrup

1. Preheat the oven to 350˚F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cut the baguette into 1/2-inch slices and layer in the prepared baking dish. Add the eggs, milk, heavy cream, 1/4 cup of the brown sugar, the vanilla, cinnamon, and 1/4 teaspoon of the salt to a large bowl, whisking to combine. Pour over the bread.

3. Add the remaining 1/2 cup brown sugar, the flour, butter, cinnamon, and the remaining 1/4 teaspoon salt to a medium bowl. With a fork or pastry cutter, cut the butter into the dry ingredients until the butter is combined with the flour and the mixture resembles small peas. Sprinkle evenly over the bread. Bake for 40 to 45 minutes, until the eggs are set. Let cool for 5 minutes before serving. Serve drizzled with maple syrup.

Many thanks to Jenny and Justin! And to help those still in need from Hurricane Sandy, the American Red Cross makes it easy to donate online.