Honeycrisp French Apple Tart

This honeycrisp French apple tart is simple and seasonal baking at its best. With just four main ingredients — flour, butter, sugar, and apples — this autumnal dessert proves that sometimes less truly is more. Serve slices with a dusting of powdered sugar and a pinch of cinnamon to top it all off.


Honeycrisp French Apple Tart

adapted from Ina Garten’s French Apple Tart

  • 2 cups all purpose flour

  • 12 tablespoons cold unsalted butter for the pastry - cut into cubes, plus an additional 2 tablespoons for scattering on top

  • 1 tablespoon sugar for the pastry, plus 1/3 cup for sprinkling on top

  • 1/2 teaspoon salt

  • 1/2 cup cold water

  • 2 large honeycrisp apples, cored and thinly sliced

  • Powdered sugar and cinnamon, for sprinkling

Make the pastry dough:

In a food processor, mix together the flour, the 12 tablespoons of cold cubed butter, 1 tablespoon of sugar and the salt until the butter is the size of peas. Then, while the motor is running, add the cold water and process until the dough just begins to come together. Dump out onto a floured countertop, shape into a ball, wrap in plastic wrap and set in the fridge for an hour or two.

Preheat the oven to 400 degrees. Take out the pastry from the fridge and roll out into a rectangular shape on a floured countertop, trimming the edges to make it more square if you’d like. Place on a parchment covered baking sheet. Fan out the apple slices on the pastry and sprinkle with the 1/3 cup sugar. Bake for approximately 45 minutes, rotating once halfway through so the pastry is evenly browned.

Once cooled, dust with powdered sugar and cinnamon.

PastryAdelle RoseComment
Sage Infused Honey Butter

What’s better than salted butter slathered over a toasted piece of bread fresh out of the oven? Not much, except for salted butter infused with an herb like sage and sweetened by honey. Spread this on toast or on pumpkin bread, serve it alongside hot cornbread for eating with chili or dollop on squash before roasting… you can even toss a spoonful of this with just-boiled butternut squash ravioli for a sweet take on a browned butter sage sauce.

Sage Infused Honey Butter

  • 8 tablespoons salted butter

  • 4 tablespoons honey

  • 1 sprig sage, stems discarded and leaves finely chopped (for a more intense sage flavor, you may add more chopped leaves)

In a small saucepan over medium heat, melt the butter. When it begins to bubble, add the sage - turn up the heat a bit if you don’t hear the leaves sizzling. Cook until the butter begins to turn golden and remove from heat immediately.

Pour the melted butter and sage through a fine mesh sieve into a small container. Discard the sage leaves.

Stir in the honey, whisking until it’s fully incorporated. Place in the fridge to harden up a bit, stirring after a few hours of chilling to make sure the honey has not settled on the bottom. Serve with slices of hot toast or biscuits or cornbread, toss with pumpkin or butternut ravioli, spread over zucchini or pumpkin bread, or place dollops on carrots or squash or sweet potatoes before roasting.

Sweet Potato Tacos

Nine times out of ten, I am asked by friends and family to make these sweet potato tacos when offering to cook dinner. For those hesitant to try a vegetarian taco made of potatoes, it usually only takes one bite for full conversion to take place; a true yet unexpected crowd-pleaser. I make these year round, changing the toppings every time to suit my taste and the tastes of others, but always including my signature heavily-handed spice on the potatoes and roasting them at high heat until they begin to crisp. By no means greasy or heavy but by all means flavorful and healthful and filling, I simply never tire of these and enjoy making them often for myself and those I love.


Sweet Potato Tacos

  • 2 lb sweet potatoes (about 2 large potatoes), peeled and cubed into approximately 1/2 inch cubes

  • 1 red onion, sliced in thick wedges

  • 1 1/2 cups black beans, rinsed and drained thoroughly

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon paprika

  • Olive oil, approximately 1/4 cup

  • Salt and pepper, to taste

  • Toppings, all optional and to taste: crumbled cotija cheese or chèvre, cilantro, greens, avocado, squeeze of lime, sour cream, salsa (pictured here: cotija cheese, baby kale, cilantro)

  • Tortillas, flour or corn, broiled or warmed on the stovetop

Preheat the oven to 420 degrees. In a large mixing bowl, toss the cubed potatoes and sliced onion with a generous amount of olive oil (I generally use around 1/4 cup) along with the spices: chili powder, cumin, garlic powder, cinnamon, and paprika. Pour out on a baking sheet, making sure they’re spaced evenly and not overlapping. Top with plenty of salt and pepper and roast in the oven for 30 to 40 minutes, tossing halfway through to ensure even browning, until the potatoes are cooked through and beginning to crisp.

Warm the black beans in the oven, on the stovetop, or in the microwave. Assemble the tortillas with the beans, roasted sweet potatoes, and onions. Top with the toppings of your choice and serve.

TacosAdelle RoseComment
Whole Wheat Almond Zucchini Bread

Summer is winding down and I’m savoring the last of the season’s flavors as the amount of summer squash, tomatoes, and stone fruit dwindles down slowly on market stands and garden soil. After lugging home two arms full of zucchini from a friend’s garden on a balmy Monday night, this whole wheat almond zucchini bread was born. It’s made virtuous by honey and whole wheat and almonds and of course a generous amount of grated zucchini, meaning a slice for breakfast with your morning coffee would be right on all accounts. Don’t be fooled; its virtue makes no sacrifice in flavor.


Whole Wheat Almond Zucchini Bread

makes one 9x5” loaf or two small 5 1/2x3” loaves

  • Approximately 1 1/2 cup grated zucchini, drained thoroughly of water

  • 1 1/2 cup whole wheat flour

  • 1/2 cup almond flour

  • 1/3 cup olive oil (coconut oil can be substituted)

  • 1/2 cup honey

  • 2 eggs

  • 1/2 cup almond milk

  • 1 teaspoon salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla

  • 1/4 teaspoon almond extract (optional)

  • sliced almonds, for topping (optional

Preheat oven to 350. Grease the baking pan(s) to prevent sticking and set aside.

Whisk together the olive oil, honey, and eggs in a large mixing bowl. Add the almond milk, salt, nutmeg, baking soda, vanilla, and almond extract (optional) and whisk until combined. With a spatula or spoon, fold in the grated zucchini, whole wheat flour and almond flour and stir until well mixed. Pour into the greased baking pan(s) and top with sliced almonds.

Bake for about 55 minutes or so if using smaller pans, about 1 hour or longer if using one 9x5” pan. Test the bread for doneness with a toothpick; if it comes out clean, it’s ready. Allow to cool and serve.

BreadsAdelle RoseComment