Cooking is a sacred, special, creative-free-flow kind of thing when you’re into it. I am hopeless at following recipes, even when they are my own. But recently I realized something super special. It’s not actually that I’m hopeless at following them, it’s that we all simply interpret them differently and like to put our own spin on things.
Let’s take this apple tart for example. The version pictured above was created in response to a total screw up on of my past Culinary Nutrition students made in a class. What was supposed to be a crunchy pie crust got over-processed in the food processor and so we ended up making these little single tart numbers.
My current online Culinary Nutrition Program students recently had the very same assignment and as I saw images of their creations start popping up on Facebook and Instagram (see #CNEprogram to view all the pics), I fell in love with how amazingly creative everyone was in their interpretation.
100 different cooks in the kitchen resulted in 100 unique versions of the very same recipe.
These women have become amazing masters in the kitchen and very, VERY soon, we’ll be sharing their original recipe creations with you as a fundraiser (details are coming).
IThough I wish I could share all their pics with you, the rest can be searched with #CNEprogram on FB, Twitter or Instagram
This dish is from our grain-free class. Check out a few of their versions below of our Grain-Free Apple Tart recipe.
Laura Olson, Brooklyn NYC
Single Serve Apple Tart
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients (12 small tarts)
- 2 1/2 cups walnuts
- 1 1/2 cups dates, soaked
- 3 apples
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground clove
- 2 Tbs maple syrup
- 1/2 cup water
- 1/4 cup cranberries (can also use raisins or currants)
- Preheat oven to 350F.
- Combine walnuts and dates in food processor. Make sure you remove pits if dates have them.
- Process well. You want a slightly coarse texture that is ground enough to hold together when pressed.
- Press mixture into paper-lined muffin tin, about 1 1/2 Tbs into each muffin hole.
- Place in oven and bake for 20 minutes or until slightly browned and aromatic.
- Remove and allow to cool when ready.
- Core apple and slice apples crosswise in 1?4 inch thick slices.
- Place apples in a large skillet with cinnamon, allspice, ground clove, maple syrup, and cranberries. Cook for about 10 minutes over medium heat.
- Using a slotted spoon, move apples from hot pan into a bowl.
- Reduce remaining liquid to about half the volume and cool separately. This will become a light syrup.
- Place 5-6 apple slices into each muffin cup. Drizzle syrup over apples.
- Allow to cool fully. Before serving, peel off muffin liner.
Are you going to make this tart? Share with me! I wanna see how you make it.