1.20.17
Well, I’m writing this from my hotel room in Milan. The journey was long but I made it without a scratch. And with a nap that was probably a little longer than intended I was able to walk around and begin to explore this new country. I won’t get into too much detail quite yet but I can’t wait to dedicate a little time on here about my trip.
The week of apples and sweaters is at an end. But I saved the best for last. I had the idea for this dessert in my head for quite some time. Basically, I wanted to deconstruct a candy apple….and add bourbon. What came out was what I had envisioned and though I made this a few weeks ago, I cannot wait to make it again. It has one of those perfect bites, and the bourbon, while present, is subtle. The rich chocolate, crunch of the chopped walnuts, it’s hard to argue with such a childhood favorite.
I feel like my last outfit may be my personal favorite. There’s a certain whimsy about it and I knew I’d want to head to my favorite location, hidden among the buildings of Hamilton Heights. It makes me feel a bit like Alice in Wonderland. It’s like a tiny NYC version of a forest. I was so happy I was able to snap some pictures before I left town.
While there was a neck tie blouse involved in the previous outfit, this one to me is more deliberate, dandy almost. I feel like I could be on a fox hunt in the 20s, or falling down a well to a new magical world.
I think I saved the ultimate versions of both these items until today. Worth the wait right?
So I did rock this outfit on Thanksgiving, but didn’t get a chance to show it. I knew I had to bring it back at some point during the winter. Despite the fact these pants are definitely a little bit tighter than when I first bought them and was in the midst of marathon training. I just skipped breakfast and said a small prayer to the style powers that be and put them on. They still kind of fit….but immediately took them off as soon as I got back to my apartment and breathed again.
I think it’s the combination of the color scheme and the fact that this is definitely my favorite place to take pictures around my apartment. There are clearly roads and buildings around, but in a tiny contained picture box it looks like I’m in my own world.
These boots are another pair I’ve received from a friend, and I love them. How do you beat vintage Frye?? I first wore them here. Still wearing them. Still obsessed.
So there you have it! Take a good hard look at your winter sweaters and think about how you can change it up, and bring a fresh take to something you find mundane. Or splurge on a sweater you love and use it to to the fullest. And apples don’t always have to be thrown into a pie. There are so many ways to play around!!
So I’m exhausted and writing on my husbands work computer which is a little older, is tricky. I’ll add links when I return stateside, it’s proving too hard right now.
Drunken Candied Apple Tart
Ingredients
For the Crust
- 1/2 cup almond flour
- 1/2 stick butter (4 tbsp), room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp salt
For the Filling
- 1/2 an apple, peeled, cored and thinly sliced
- 1/4 cup bourbon
- 1 tsp sugar
- 2 Tbsp brown sugar
- 1 tbsp flour
- 1 tsp cinnamon
- 2 tsp lemon juice
For the Caramel Layer
- 1 1/2 cups sugar
- 3 tbsp light corn syrup
- 1/4 tsp salt
- 6 tbsp unsalted butter
- 6 tbsp heavy cream
- 6 tbsp water
For the Top Layer
- 4 oz bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 1/4 cup chopped walnuts
Instructions
For the Crust
- Preheat oven to 350 and grease a circular or square tart pan with a removable bottom
- In a food processor pulse together butter, sugar and vanilla until it comes together and a paste almost forms
- Add in flour and salt and scrape the sides if needed until dough begins to form, it will be a bit crumbly
- Pour into tart pan and with fingers or the bottom of a glass, press dough along the bottom and sides of the pan, keeping the surface even
- Freeze for 30 minutes to 1 hour (or up to 3 days)
- Prick all along the surface with a fork before baking
For the Filling
- Whisk together sugar, corn syrup, salt and water in a medium sauce pan and on LOW-MED heat bring to a boil
- When it begins to turn an amber color immediately remove from heat
- Whisk in heavy cream, and butter, it will bubble up quite a bit, be careful!
- Whisk until smooth and pour into cooled tart crust
- Chill at least 1 hour, but up to overnight
For the Top Layer
- Place chopped chocolate in a medium bowl
- Heat cream in a small saucepan until hot and simmering around the edges
- Pour over chocolate and allow to stand for 1 minute
- Mix with spatula until smooth chocolate forms
- Pour over cooled tart
- Sprinkle chopped walnuts over top of tart
- All to chill at least two hours but overnight preferably
Adapted from Epicurious
