The days are starting to get cooler and the nights longer. Halloween is a little over three weeks away. I definitely feel the urge to do some serious cooking. I’ve made some marinara sauce for spaghetti, and a terrific eggplant Pasta alla Norma. And then there were the best-ever chocolate chip cookies. But with fresh apples and pears showing up in the farmer’s markets and grocery stores there’s nothing that celebrates the Fall months like an apple pie. This version is actually a tart, and contains pears as well as apples, but the flavors and scent of this sweet, spicy apple dessert cannot be beat. What’s more, the sweetener is a salted caramel sauce that you make while the dough is resting. The recipe calls for a half cup of hazelnut meal which adds a rich nutty taste to the crust, as well as cuts down on the dough’s glycemic load, but hazelnut meal is hard to find. Bob’s Red Mill markets the product but most stores don’t carry it. I substituted almond meal, available in most stores in the bulk foods section, and it worked beautifully.
Please enjoy this Salted Caramel Apple-Pear Tart