Easy as 1, 2, 3.
These are also called "rustic tarts," and basically it's just a lazy, open face pie. Sometimes the bottom crust turns out soggy, but this time I used a perforated pizza pan and that did the trick. Quite a fancy looking dessert, considering the amount of work.
The apples came from Lone Pine Fruit. They have a selection year-round of more interesting varieties for about a dollar a pound. We also bought some to make homemade applesauce. Of course, these are all last years apples, but still good enough for cooking.
Short on warmth, the March days are blending together. I need to prune and fertilize the roses, but not very inspiring when it's 35 degrees. The outdoor chores are piling up.
The "Full Worm Spring Moon" last night (wake up, slimy guys) and then Daylight Savings Time change in a few days. Surely one of the more ridiculous things we submit ourselves to, year after year.
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