A slice of apple cardamom tart
Suddenly winter has decided to make room for spring. The sun is coming out more often and in the afternoon I have even ventured out of the house uncovered by my trusty sidekicks, coat and scarf. Bees have begun to buzz around the plants growing on my windowsill and color is returning to the trees. Pure bliss. But some things are not raising themselves to salute spring, and the very last apples of the season are one of them.
Shriveled and shrunken like little old rags sat a last crate of apples in the damp darkness of my cellar. It has been a few weeks now since I took them and peeled them and sliced them for one last apple delight. A simple apple tart, but dressed for spring with refreshing cardamom, colorful pistachio, and festive flowers of marzipan.
Apple Cardamom Tart
Recipe for Apple Cardamom Tart:pâte brisée tart dough (recipe coming soon!) apples, about 6 or 7 depending on the size about 4 or 5 cardamom pods a few tablespoons of sugar about a half a cup of cream a few pistachios either some marzipan shaped into flowers or organic fresh edible flowers
Roll out the pâte brisée and dress a tart tin. Reserve in the fridge.
Preheat oven to 190°C or 375°F.
Open the cardamom pods and crush the seeds into a bowl. Add the cream and enough sugar to satisfy your tastebuds.
Peel and thinly slice the apples. Remove the pâte brisée crust from the fridge and first fill the bottom of the tart with a layer of apples. Then place the apples as you would like to make a pretty tart, keeping in mind that they will shrink a little when cooked, so don’t hesitate to place them close together. Pour over the cream cardamom mixture and bake for about 40 minutes until apples are cooked and crust is golden brown even on the bottom. Allow to cool.
Chop a few pistachios and sprinkle over the cooled tart. Make a few marzipan flowers, or use fresh flowers and place on the tart. Serve and enjoy!