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September 30, 2017


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Debra Eliotseats

I love the colors in this tart, Simona. They apple slices really do look like rose petals. I imagine there will be lots of apple dishes form this book.

Deb in Hawaii

What a beautiful tart Simona--so elegant and it looks delicious too. I especially like how you have joined the seasons with the plum preserves and the apples. Just lovely. (And yes, to Debra's comment-apples were definitely a key inspiration for many of us.) ;-)

Thank you for joining in and for sharing your thoughts about the book. I am always so interested in your perspective with you not having not grown up in the U.S. I will look up the NPR piece.

Alicia (Foodycat)

Moving house at the beginning of August sadly knocked me out of this round - although I did re-read the book!

It's such a contrast to Laura's stories about her own childhood: a fantasy of abundance and plenty.

Your tart looks glorious.

Simona Carini

Thank you Debra. I agree: this is apple season and freshly harvested apples are too tempting right now.

Simona Carini

Thank you Deb. The NPR piece was timely as I knew little about the author.

Simona Carini

Hope the move went well, Alicia. I did notice that food was always plentiful on the table (and always lots of pie :)

Wendy Klik

This tart is amazing. I am sure that Laura would have went on and on about how much Almonzo loved it.


What a lovely tart Simona with the red rimmed apples, and I'll bet that plum jam tasted fabulous under it all. Almanzo's upbringing was certainly different from that of his wife. She had more of a hardscrabble life, with lots of moving from one place to another.

Simona Carini

Thank you Wendy :)

Simona Carini

Thank you Claudia. I don't know much about her life except for what I heard in the NPR piece, which talked, among other things, about the collaboration with her daughter in writing the books. They also talked about the hard life of the women at the time. I totally sympathize with Almanzo's wish for a horse :)

David Kaisel

Ciao, Simona!

What a beautiful crostata. It really does look like the whorl of a rose.

I've been looking for recipes to feature the two delicious barley flours I've been milling (a purple barley called 'Karma', and a bi-color semi-pearled naked barley called 'Streaker', appropriately enough. Both developed by the innovative barley breeding program led by Pat Hayes at Oregon State University). I can't think of a better use for these soft, delicate flours than this crostata.

The pasta frolla also sounds like an ideal destination for my low-protein Chiddam Blanc de Mars soft white wheat flour.

Apples will definitely be on my shopping list next weekend. In the meantime, back to my explorations in the world of rye breads :-)

Simona Carini

Grazie, David. Definitely use some of that soft white to make crostata. I love rye bread! Rye is in general a tasty grain. I know Rhonda has experimented with rye and chocolate and that's something I'd like to do as well. By the way, check also the dinner rolls on the next post: I use your spelt flour to make them :)

Amy's Cooking Adventures

What a lovely tart! Those delicate apples are just beautiful!

Supriya Kuttty

Oh Wow... I love the colors in this tart, Simona. It's really looking so amazing and Delicious also. Thank you so much for sharing this awesome recipe with all of us. Looking forward to more recipes like this. best wishers and Regards.

Simona Carini

Thank you, Amy :)

Simona Carini

Welcome to my blog, Supriya, and thank you for your kind words :)

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