Parisian Apple Tartlet

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With a broken knee, I’m housebound. I can’t drive and I can’t walk. I went from an insane activity level to zero.  I now have a total love and appreciation for streaming NetFlix, my iPhone, and pain medication.

Baking is something that has always relaxed me and now it can help me take my mind off not being able to run, hike, bike for weeks. I needed to bake something, anything, but it had to be something I had all the ingredients on hand and it had to be something small. My main eater, Paul, is out of town for work and I also don’t have access to my co-workers.

The Tuesdays with Dorie group baked the Parisian Apple Tartlet in June 2009. It’s very easy to assemble,  makes only one serving, and it’s one more recipe to cross off my list of unbaked recipes from Dorie Greenspan’s Baking…From My Home to Yours. Perfect. It’s a circle of puff pastry topped with apple slices and sprinkled with sugar (I used vanilla sugar). I made it a bit more complicated by making my own puff pastry using my go-to recipe from The Art & Soul of Baking.  Jessica of My Baking Heart was the host way-back-then and you can find the recipe on her blog.

{twd} pizza rustica

I have talent. I’ve been told it takes real talent to break your patella (kneecap) and that’s what I did. I fractured and dislocated my right patella. I’d love to tell you I did it rappelling off the side of a mountain while rescuing cute endangered animals or while executing  a bicycle kick to score the winning goal in a soccer match. The truth is I did it by tripping over my own feet while walking my dog.

Yeah. I return to the orthopedist next week for more x-rays and to see if I’m properly healing. I hope so, because I don’t want surgery. I especially don’t want surgery in the weeks before our wedding (6 weeks from Saturday for those counting). Yikes.

On a more happy note, I’m pleased to present this week’s Tuesdays with Dorie selection: Pizza Rustica. It’s not the kind of pizza I was thinking it would be when I read the title. It’s more of an Italian quiche-like pizza, with a mixed up filling made with eggs, cheese, and in my version sun-dried tomatoes and artichoke hearts. The dough is sweetened and again in my case, baked in 6-inch tartlet pans.

I liked the contrast between the sweet dough and the savory filling, but I know it wasn’t popular with a few of the TWD bakers. Paul liked the taste too, but didn’t like the sun-dried tomatoes. I knew the tomatoes were iffy with him and I thought I was pulling a jar of roasted red peppers out of the pantry. He’s requested I make the recipe again but this time with the prosciutto or regular ham.

You can find the recipe in Dorie Greenspan’s Baking with Julia or at either of the wonderful hosts of this week’s selection:  Emily of Capitol Region Dining and Raelynn of The Place They Call Home.

my fractured patella