Apples and Onions

Last Saturday I made an Apple-Cheese tart, of which I am quite proud. It was delicious, better than I expected. The combination of apple and cheese (among other things) to my tastebud's delight yielded a 'squee'. I normally don't flex my culinary muscles; I love collecting recipes or admiring a chef's style and creation but rarely do I dabble. But I had two green apples (too soft for me to enjoyably eat) and a sudden desire for a sweet treat. I have never made a tart before and am glad I took the opportunity to make one.

One of the reasons for my delight was my use of bookmarked sites as handy-dandy references and guides. I made a modified version of an Apple Onion Cheese tart I found on Design*Sponge's In The Kitchen; then I used a glaze mentioned on Orangette. I eliminated the sweet onion from the recipe because I didn't have any and it was too late at night, and I too eager, to run out to buy some.

I did make some mistakes along the way, somehow managing to misjudge the necessary amounts of flour and butter even with the recipe written down, in front of me. Thankfully none of my errors were insurmountable or uncorrectable. It's strange but the tart tasted better warm than piping hot. It tasted even better the next day as opposed to the first day. *shrugs*

I can't wait to try the recipe with sweet onions! It would make for a more savory dish. The glaze itself was nice because it utilizes the discarded apple cores: throw aforementioned cores and sugar in a lot of water and reduce to a tasty apple syrup. It's really good and has some great uses outside of glazing crusts. I recently used it as an impromptu dipping sauce for a few pork slices I had cooked up and pork and apples are always 'yum'!

I'm already planning on making a chocolate tart from unused chocolate chips in the pantry. Hee. Should be fun and, hopefully, tasty!