Although it may seem just a touch early for apple season, the gorgeous pink flesh and tart flavor of Pink Pearls are only around for a few short weeks. So, as the saying goes, it was time to strike while the iron was hot. Of course I wanted to make something that highlighted the apple's amazing color...
I made a typical pate brisee dough (pie dough) and made a few individual sized tarts - half pink pearl and half a mixture of different plums. Instead of muddying the flavor of the tart apples with the usual warm spice mixture, I decided to bake the tarts with a thyme infused custard. (Don't get me wrong, I love apple pie - I just though that this was a little more special.) As for the plum tarts, they were baked with a cardamom infused custard.
Although melons, plums and tomatoes are at their peak right now, I can't help but feel the fall produce season sneaking up on us especially on this Labor Day weekend!
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