Monday, February 22, 2010

Free-form apple tart with palm sugar

This is just one-half of Nothing in the House's pie crust (though I didn't have any whole-wheat pastry flour, so I just used 2 cups of all-purpose), rolled out, filled with 3 medium-sized apples, peeled & sliced, and then topped with a sprinkle of ground ginger and a couple of tablespoons of grated palm sugar (H brought home a cake of it from Thai Phat the other day). Bake at 425 for 15 minutes, then 350 for another 20-30 minutes, until nicely browned and crisp.

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