Have you started thinking about what you are making for Thanksgiving this year? It is on my mind but I haven’t written anything down yet so I guess I am not there yet. Do you make the same thing year after year? Or do you try to add something new into the mix. Over the years, we have tried new things out and some stick around like Savory butternut squash soup this is now a staple, though my son liked it better when I made my lobster bisque, which I unfortunately cannot share the recipe for. Long story short it took me years and a good friends help to get the recipe and I was sworn not to share or make money with it. BTW this blog costs me money, I haven’t monetized it; yet.  

I also make the same stuffing/dressing Thanksgiving – Sausage Ciabatta dressing every year since I first tried it several years ago. I also make 2 turkey’s every year. I try to buy 10 pounders but get what I get; though they definitely need to be as close to the same size since I cook them together.

Desserts I always make pumpkin pies, yes 2 of them. We love a slice for breakfast. I always make something with apples, Sometimes a pie, sometimes crisp, this tart or Ina Garten’s French Apple Tart. I like to throw something chocolate into the mix sometimes it is a Chocolate Pie. My late brother’s favorite was always an Ice box cake. My late Mother-in-Law always brought her no-bake cheese cake which is my daughter’s favorite. OK now I am starting to make my list for Thanksgiving!

Rolls are either bought or homemade, I decide generally the day before or sometimes the morning of. My go to homemade is from Alex Guarnaschelli Parker House Rolls.

Rustic Apple Tart

A great alternative to making a beautiful pie, make it rustic and give yourself a little break on the esthetics. It will taste delicious all the same This is an easy flaky pie crust. I would even say fail-safe.

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Equipment

• 1 food processor

Ingredients

  

• 1½ cup all-purpose flour plus 1 tablespoon and more for dusting
• pinch kosher salt
• 1½ tablespoons sticks cold unsalted butter cut into ½ inch pieces plus 2 tablespoons melted
• ⅓ cup ice water
• 3½ tablespoons sugar divided
• 4 large golden delicious apples peeled, cored and sliced into ¼ inch thick slices
• 2 tablespoons apricot preserves melted and strained

Instructions

 

• In a food processor, pulse 1½ cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas. About 5 seconds or so. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds or so. Transfer the dough to a lightly floured surface and knead two or three times, just until the dough comes together. Pat the dough into a disk. On the lightly floured surface, roll out the dough into a 16-17 inch round about ¼ inch thick circle.
• line a large baking sheet with either parchment or silpat. Roll the dough around the rolling pin to transfer to the baking sheet.
• in a small bowl, combine 2 tablespoons of the sugar and 1 tablespoon flour, sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1½ tablespoon of sugar and a sprinkle of cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
• pre-heat oven to 400°F. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is golden brown and cooked through. Brush the apples and crust with the preserves. Slide the parchment and tart onto a cooling rack, serve warmed or completely cooled.