Chai Spice Snickerdoodles

chai-spice-snickerdoodles

I start each and every morning with an ice cold chai latte – and would like to end each and every evening with a freshly baked snickerdoodle – so the marriage of these two favorites sounded absolutely heavenly when I stumbled across this intriguing recipe on Taste of Home last month. The reality far exceeded even my expectations; the addition of ginger and green cardamom – two mainstays of traditional masala chai – took the beloved cookie of my childhood to a whole new level of awesome. These are fan-freaking-tastic slightly warm, so there’s no reason to hold off diving in until they’re completely cool. Enjoy in moderation!

 

CHAI SPICE SNICKERDOODLES

Yield: 4 dozen cookies

  • 2 cups sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • 1 cup unsalted butter, softened to room temperature
  • 2 large fresh eggs
  • 1 1/2 tsp pure vanilla extract
  • 2 3/4 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/8 tsp salt
  1.  In a small bowl, combine the sugar, cinnamon, ginger, cardamom and allspice. Remove 1/2 cup sugar mixture to a shallow bowl; set aside.
  2. In a large bowl, cream butter and remaining sugar mixture until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 2 hours.
  3. Preheat oven to 350°F/175°C. Shape chilled dough into 1 1/2-inch balls; roll in reserved sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets and bake in preheated oven for 10-12 minutes. Cool for 2 minutes before removing from pans to wire racks.
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Peanut Butter Pie with Chocolate Cookie Crust

Chocolate Peanut Butter Pie FINAL

We’ve been experiencing uncomfortably high temperatures (and insanely high humidity) for the last several weeks in central Europe, meaning I’ve had no desire whatsoever to turn on my oven and get baking. That doesn’t mean, of course, that my notorious appetite for all things chocolate diminished in the slightest. Far from it! I was into my collection of no-bake dessert recipes within minutes of temps topping 90 degrees last week.

This pie has a very special place in my heart, as it’s been my dad’s favorite for as long as I can remember. In fact, I can scarcely remember a birthday or Father’s Day celebration in my childhood in which it didn’t make a welcome appearance. The filling is rich and creamy, cradled in a delicate chocolate cookie crust and topped with drizzled chocolate sauce and grated dark chocolate. I took it a step further (maybe too far?) on this occasion with the addition of chopped miniature Reese’s Peanut Butter Cups. A word of warning: this pie is not for the faint of heart … or dieters … or diabetics … but is definitely worth a try if you’ve got a peanut butter lover in your midst!

Note: If you’d like to craft a lower-fat version of this pie, use 1/3-fat cream cheese, reduced or low-fat sweetened condensed milk, reduced fat peanut butter and fat-free Cool Whip. I’ve made both versions and the flavor variations are minimal.

Enjoy!

 

PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST

Yield | 8 to 10 servings

 

  • 1 1/3 cup chocolate cookie crumbs (approximately 30 crushed cookies)
  • 3 ounces bittersweet chocolate, melted
  • 1 tbsp finely granulated sugar
  • 8 ounces cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3/4 cup creamy or chunky peanut butter
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup freshly whipped cream
  • 1 to 2 tsp chocolate syrup, to serve
  • 1 ounce grated dark chocolate, to serve

 

  1. In a medium-sized mixing bowl, stir together cookie crumbs, melted chocolate and sugar. Press firmly and evenly into a 9-inch pie plate. Chill crust for 30 minutes.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until fluffy. Beat in sweetened condensed milk and peanut butter, blending for 1 minute. On low speed, add lemon juice and vanilla extract, blending until just combined.
  3. Remove bowl from electric mixer and gentle fold in freshly whipped cream. Pour pie filling into the chilled chocolate cookie crust and refrigerate for 4 hours or until set. To serve, drizzle with chocolate syrup and sprinkle with grated dark chocolate, if desired.

 

Cadbury Crème Egg Ice Cream

Cadbury Ice Cream 001

Have you ever looked at your Easter haul of Cadbury Crème Eggs and thought to yourself, “These don’t contain quite enough sugar, fat and calories?”

No? Fair enough.

In all honesty, I haven’t either. I’ll be the first to admit that this ice cream isn’t healthy, or nutritious, or a good idea for diabetics. [It really, really isn’t.]

But if you like your desserts chocolate-y, creamy and sinfully rich – or you’re simply itching for a reason to bust out your ice cream maker just weeks into spring (becausesummerseemssofaraway) – this recipe is for you. Enjoy in moderation (think: a 1/2-cup serving every once in a blue moon – or better yet, share with friends!), then head outside, get active, and enjoy a beautiful new season!

{Note: I couldn’t track down miniature crème eggs in Germany, but it worked just fine to freeze the regular ones for 20 minutes (just to firm up) before chopping. They took a wee bit longer to melt down in the chocolate-cream mixture, but were well worth the extra effort!}

 

CADBURY CREME EGG ICE CREAM

Yields | 10 to 12 servings

Inspiration | Culinary Concoctions by Peabody

 

  • 3 1/2 cups heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup finely granulated sugar
  • Pinch of salt
  • 2 tbsp light corn syrup
  • 1 tbsp + 1 tsp cornstarch
  • 4 oz milk chocolate
  • 8 oz miniature Cadbury Crème Eggs (unwrapped, chopped and divided)
  • 1 tsp pure vanilla extract

 

  1. In a non-reactive sauce pan over medium heat, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
  2. In a small bowl, whisk together ¼ cup cream and cornstarch to make a slurry; set aside.
  3. Add the chopped chocolate and 4 ounces of the Cadbury eggs and whisk until completely smooth. Remove from heat.
  4. Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
  5. Pour the mixture into a large Pyrex bowl, cover with Saran wrap, and refrigerate until mixture is chilled through (about 1 hour).
  6. Pour the ice cream base into ice cream maker and process (per the machine’s instructions) until thick and creamy.
  7. Pack the ice cream into a resealable container, sprinkle with remaining 4 ounces of Cadbury Crème Eggs, and cover. Freeze for at least 4 hours (preferably overnight).

 

 

Pineapple Carrot Cupcakes

Pineapple Carrot Cupcakes 000

Happy Easter, baking gods and goddesses!

So … I’m one day late on holiday wishes AND blog posts. In my defense, I was busy cooking, over-eating and laying around in a food-induced stupor. If you don’t consider that much of defense, take heart! Some things are better late than never, and these cupcakes are most definitely one of those things.

As I’ve mentioned in earlier posts, many of the recipes featured on this blog – indeed, the blog itself – are inspired by and devoted to my late grandmother, Bonnie Jean. She loved food – shopping for it, cooking it, and of course, eating it – and centered every holiday around what inevitably became an epic family meal. If she were still here – and I swear sometimes she is! – she’d confirm that there’s no better end to an Easter meal than a giant slice of homemade carrot cake. THIS carrot cake.

You’re probably asking yourself: “But why pineapple?” Honestly, I have no idea. I have no idea why she put pineapple in her carrot cake. Or grape leaves in her homemade pickles. Or sour cream in her chocolate chip cookies. I just know they’re hands down the best carrot cake, pickles, and chocolate chip cookies ON THE PLANET. Maybe when I’m a grandmother, I’ll be let into their secret society of culinary sorcery. In the meantime, I don’t ask questions, and I add the damn pineapple. You should too!

{I made my grandmother’s recipe into cupcakes, but have also included the instructions for a sheet cake below.}

Enjoy!

 

PINEAPPLE CARROT CUPCAKES

Yields | 36 cupcakes

 

For the cupcakes:

  • 1 1/2 cups canola oil
  • 2 cups finely granulated sugar
  • 5 medium fresh eggs
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple
  • 1 1/2 cups chopped walnuts, divided

For the frosting:

  • 2 8-ounce packages cream cheese
  • 1 cup unsalted butter
  • 3 tsp pure vanilla extract
  • 4 to 6 cups confectioner’s sugar

 

To make cupcakes:

  1. Preheat oven to 350 degrees Fahrenheit. Line three 12-well cupcake pans with paper liners (if making a sheet cake, lightly oil a 9- by 13-inch cake pan). Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat oil and granulated sugar on medium speed for 30 seconds. As motor runs, add eggs individually. After eggs are fully incorporated, remove bowl from mixer.
  3. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir, by hand, into sugar-egg mixture and blend thoroughly.
  4. Add 2 teaspoons vanilla, carrots, pineapple and 1 cup chopped walnuts; stir well. Pour batter into prepared paper liners until each liner is 3/4 full (or into prepared cake pan, spread evenly to edges). Bake cupcakes for 18 to 20 minutes (cake for approximately 1 hour), or until cake tester inserted in center comes out clean.
  5. Remove cupcakes from pan, transfer to a wire rack, and cool thoroughly before frosting (cool cake in pan).

To make frosting:

  1. In the bowl of an electric mixer fitted with a paddle attachment, blend cream cheese, butter, vanilla extract and powdered sugar (adjust powdered sugar to taste). Frost cupcakes (or cake) only when completely cooled. Sprinkle with remaining ½ cup chopped walnuts.

 

Brookies

Brookies1

I celebrated my 33rd birthday late last week, and spent my special day on an amazing holiday in Garmisch-Partenkirchen, a stunningly beautiful ski resort on the German border with Austria. I managed to cram all my favorite activities into the day: hiking, playing in the snow, exploring historic sites, and enjoying my hubby’s company. I also discovered what will be, for the rest of my days, a delicious birthday cake substitute: the Brookie.

For those that don’t know, my first name is Brooke – which makes the discovery of the Brookie such a fun one for me. A genius combination of two long-time favorites, Brookies pair the flavor and crackly surface of a brownie with with the soft, chewy texture of a cookie. And oh my goodness, are they fantastic! Fantastic enough to give up birthday cake, which was frankly unfathomable only a week ago. Give these a try for the chocolate lovers in your life, and enjoy 🙂

Brookies2

 

BROOKIES

Yields | 25 cookies

Inspiration | AllRecipes.com

  • 2/3 cup vegetable shortening
  • 1 1/2 cups packed light brown sugar
  • 2 large fresh eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp water
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips

 

  1. Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in second egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended, then fold in chocolate chips. Cover and chill dough for 1 hour.
  2. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  3. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

Frosted Banana Bars

Frosted Banana Bars

These Frosted Banana Bars are one of the greatest revelations of my baking “career.”

They are – admittedly – not much to look at.

They feature one of my least favorite foods – soft, blackened, nearly rotten bananas.

They don’t require any special tools, expensive ingredients or fancy techniques.

Yet, they are by far my most-requested dessert. OF ALL TIME.

No joke – I am asked on at least a weekly basis to make these yummy bars, and bake them just about as often for my husband and his co-workers. They are ridiculously delicious – soft and uber-flavorful, with just the right amount of sweetness – are super easy to make, and can be thrown together with ingredients that virtually everyone has on hand already in their pantry or refrigerator. I’d say “enjoy in moderation!”, but forget that bollocks. Pig out. You won’t be able to stop yourself!

 

FROSTED BANANA BARS

Yields | 24 servings

Inspiration | Taste of Home

For the bars:

  •  1/2 cup unsalted butter, softened to room temperature
  • 2 cups finely granulated sugar
  • 3 large fresh eggs
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Dash salt

For the frosting:

  •  1 8-ounce package cream cheese, softened
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 to 4 cups powdered sugar*
  • 2 tsp pure vanilla extract

 

  1. Preheat oven to 350° degrees Fahrenheit (175° Celsius). Grease a 15-inch x 10-inch x 1-inch baking pan; set aside.
  2. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
  3. Transfer to prepared baking pan and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
  4. For the frosting, beat cream cheese and butter in a mixing bowl until fluffy. Add powdered sugar* and vanilla; beat until smooth. Frost bars when cool.

*Feel free to experiment with the amount of sugar in the frosting. Because I fancy my frosting a little less sweet, I usually add approximately 2 1/2 cups of powdered sugar. If you’d like it sweeter, add up to 4 cups total.

Black Bottom Cupcakes

Black Bottom Cupcakes

It occurred to me earlier this week that, as of late, this baking blog has been seriously lacking in one very important thing: BAKING. I could blame this on my recent love affair with soup (seriouslyhomemadesoupisthebestthingeverrrr), but the fact is I was just plain sugared out after the holidays. I don’t know about you, but I consumed so much cake, candy, and gluhwein in December (okay, and November) that I could hear my teeth screaming for mercy. With the face of my stern and ruthless Persian dentist in mind, I reluctantly placed a moratorium on baked goods.

If you’re a regular visitor to this blog, you probably know that’s when I re-discovered soup. We only ate soup on the rarest of occasions in California, because frankly, it’s way too blasted hot there. Much to my delight, however, German winters are ideal for soup making and eating, and I fell in love experimenting with all the recipes I’d collected – but never tried – over the years in San Diego. We enjoyed everything from Broccoli Cheddar to Zuppa Toscana, from Cream of Wild Mushroom to Cheesy Potato Bacon. We ate soup for breakfast, lunch and dinner, and probably – no joke – a few times for dessert. We lost ourselves in those heady days of cream and broth and bacon. In the meantime, my oven sat neglected, patiently waiting for me to get back to the business of baking.

Oh sweet oven, you know me so well. Late last week, I started getting that all-too-familiar hankering for chocolate. It started off subtle, but by the weekend I was pawing through my recipes looking for something to satisfy my sweet tooth. When I stumbled across these cupcakes – one of my childhood favorites – I knew I was back in the baking game. And thank goodness – I wasn’t keen on starting a Soup Goddess blog!

Black Bottom Cupcakes instantly remind me of my lovely aunt Rebecca, who frequently brought these to family picnics, potlucks and camping trips when I was growing up in the Pacific Northwest. I hadn’t had one in years, but was immediately transported back to the blissfully happy days of my youth as soon as these emerged from the oven. They are a delicious combination of decadent chocolate cake and rich, lightly sweetened cheesecake, studded with semi-sweet or dark chocolate chips. They’re an especially attractive dessert for those that love cake but hate the occasionally cloying sweetness of frosting. Enjoy in moderation!

Black Bottom Cupcakes1

 

BLACK BOTTOM CUPCAKES

Yields | 14-16 cupcakes

Inspiration | my aunt Rebecca

  • 1 1/3 cup finely granulated sugar, divided
  • ¼ cup high-quality unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 1 cup freshly brewed coffee, cooled
  • 1/3 cup vegetable or canola oil
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp pure vanilla extract
  • 8 ounces cream cheese, softened to room temperature (do not microwave!)
  • 1 large fresh egg
  • 6 ounces dark or semi-sweet chocolate, chopped

 

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 12-cup muffin tins with paper cupcake liners and set aside.
  2. Place 1 cup finely granulated sugar, cocoa powder, flour, salt and baking soda in the bowl of an electric mixer. Add coffee and oil and mix on medium speed for 2 to 3 minutes. Add vinegar and 1 teaspoon vanilla extract, then blend on medium speed for an additional 30 seconds.
  3. Fill each paper liner half full with chocolate batter. Set aside.
  4. Clean and wipe dry the mixing bowl. On medium speed, blend cream cheese, 1/3 cup finely granulated sugar, 1/2 teaspoon vanilla extract and egg until smooth and creamy. (Note: DO NOT OVER MIX. Blend just until lumps disappear, no more than 30 seconds.) Add chopped chocolate pieces and stir to incorporate. Top chocolate batter with one heaping teaspoonful of cream cheese mixture.
  5. Bake for 23 to 25 minutes in preheated oven. Remove from muffin tins immediately and cool thoroughly on a wire rack. The insides will be gooey if eaten within the first hour, but will set thereafter. If you prefer the gooey texture, microwave for 10 to 15 seconds before eating.

Toasted Almond Brittle

Toasted Almond Brittle1

My mum and I made this SUPER easy recipe for brittle (courtesy of Cooking Light magazine) a few years ago, and its still one of my favorite candy recipes. The crunchy sweetness of this almond version beats the peanut variety any day, and its low fat and low calorie content are perfect for sweet tooths trying to ease off desserts after the holidays. It’s also ready to consume in under 45 minutes – what could be better? Enjoy in moderation!

 

TOASTED ALMOND BRITTLE

Yields | 12 to 14 servings

  •  1 cup finely granulated sugar
  • 1/2 cup light corn syrup
  • 3/4 cup coarsely chopped almonds, toasted
  • 1 tbsp butter
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1 tsp baking soda

 

1.  Line a jelly-roll pan or rimmed baking sheet with parchment paper. Set aside.

2.  Combine sugar and syrup in a 2-quart microwave bowl. Microwave on HIGH for 3 minutes (sugar mixture will appear clear and bubbly).

3.  Stir in almonds. Microwave on HIGH for 3 minutes or until mixture is a light caramel color, stirring every minute.

4.  Stir in butter, vanilla and salt. Microwave on HIGH for 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda and stir until the mixture is foamy.

5.  Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness and let stand for 30 minutes. Break brittle into pieces to serve.

 

Per serving:  142 calories, 4 grams fat (0.8 grams saturated), 1.3 grams protein, 27.3 grams carbohydrates, 0.8 grams fiber, 2 mg cholesterol, 0.2 mg iron, 136 mg sodium.

Mini Samoa Doughnuts

Mini Samoa Doughnuts

 

Every Halloween for the last few years, I’ve tried my hand at a new doughnut recipe. I’ve struck gold in the past with flavors like Apple Cider and spiced Pumpkin, and had high hopes that these little guys – fashioned after the Girl Scout cookie classic, Samoas (also known as Caramel deLites) – would be just as yummy. Mission accomplished! The combination of sticky caramel, crunchy toasted coconut and semi-sweet chocolate was divine, if not a wee bit messy (which just means ooey-gooey delicious, right?). The recipe below makes 12-15 miniature doughnuts – perfect for a brunch treat or a morning meeting in the office. Enjoy!

Tip: Make sure that you use a slightly thickened (but still drizzly) caramel sauce rather than a caramel syrup. The thickness of the sauce helps the coconut adhere to the doughnut’s surface, preventing the whole thing from falling apart while eating.

 

MINI SAMOA DOUGHNUTS

Yields | 12-15 miniature doughnuts

Inspiration | Damn Delicious

 

For the doughnuts:

  • ¾ cup all-purpose flour
  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 cup plus 2 tablespoons milk
  • 1 tsp white vinegar
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsalted butter, melted
  • 1 large egg

For the toppings:

  • ¼ cup salted caramel
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup semi-sweet chocolate chips, melted

     

  1. Preheat oven to 425 degrees F. Coat a mini donut pan with nonstick spray.
  2. In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together milk, vinegar, butter and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Scoop batter evenly into donut pan. Place into oven and bake for 4-5 minutes, or until donuts are slightly browned and spring back when touched.
  5. When the donuts are done, cool for 10 minutes and dip the top into the salted caramel. Sprinkle with toasted coconut flakes and drizzle with chocolate.
  6. Allow chocolate to set before serving.

 

Rustic Apple Galette

Rustic Apple Galette

Happy first day of Fall, baking gods and goddesses!

The first dessert feature of the season goes to this rustic apple galette: a free-form, crusty tart filled with lightly sweetened apples. I found the recipe – originally contributed by the legendary Jacques Pépin and Grace Parisi – in the September 2003 edition of Food & Wine magazine. I made only minor variations (because seriously, you don’t fool around with a Pépin creation!), and absolutely LOVE the result. With buttery, flaky crust and insanely delicious filling, this tart is already lodged in my ‘make this again ASAP’ folder!

A couple of notes: first, this is – HANDS DOWN – the best and easiest pie crust I’ve ever made. I’ve experimented with dozens of recipes over the past decade, and this one beats them all by leaps and bounds. The dough is incredibly easy to assemble and manipulate (there’s no chilling required!), and bakes up like an absolute dream! Second, I highly recommend following Pépin and Parisi’s instruction to use Golden Delicious apples. As the picture above indicates, I used Granny Smiths – this was an unfortunate mistake. While they hold up well to baking, I found them slightly too tart for this recipe. If you aren’t able to find Golden Delicious at your local grocer or farmer’s market (as I wasn’t), substitute with a sweeter variety like Honeycrisp, Mutsu or Pink Lady.

This galette is heaven served warm with vanilla bean ice cream. If you’d like to make ahead or have leftovers (good luck!), the baked tart can be stored overnight at room temperature and reheated in a 325 degree Fahrenheit (160 degree Celsius) oven. Enjoy!

RUSTIC APPLE GALETTE

Yield | 6 servings

Inspiration | Food & Wine

  • 1 1/2 cups + 1 tbsp all-purpose flour
  • Pinch of salt
  • 1 1/2 sticks (6 ounces) cold unsalted butter (cut into 1/2-inch pieces), + 2 tbsp, melted
  • 1/3 cup ice water
  • 3 1/2 tbsp finely granulated sugar
  • 4 large Golden delicious apples (peeled, cored and cut into 1/4-inch-thick slices)
  1. In a large food processor, pulse 1 1/2 cups flour with the salt. Add the cold butter and process just until the butter is the size of peas (approximately 5 seconds). Sprinkle with ice water and process just until moistened (approximately 5 seconds). Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk and roll into a 16- or 17-inch round approximately 1/4-inch thick.
  2. Line a large baking sheet with parchment paper. Transfer the dough to the parchment. (Rolling the dough around your rolling pin helps considerably with this step!)
  3. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within approximately 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart for 10 minutes.
  4. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

*Re-posted from my old blog, Cucina Fresca*