Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, Jessica Washburn and Maria Zizka hit the shelves this month and I did my cookbook happy dance. (Think Elaine - Seinfeld).

Tartine's books are favorites of Eat Your Book members and this cookbook lover as well. Over the years, I have made many recipes and have not experienced a flop. This is how bad I have it for Tartine - if I see one of their books at an incredible price, I have to buy it. Someone I know needs it - they don't know they need it yet, but they will.

One of the highlights of our family trip to San Francisco a few years ago was stopping at Tartine for a box of pastries. I would give up one tooth (in the rear of my mouth) and part of a toe to be able to eat a Morning Bun every day. Then again if I ate a Morning Bun every day those losses would occur naturally. It's still a deal I would make.

Tartine All Day is a lovely collection of recipes covering exactly what the title states - meals for the entire day from breakfast to dinner from a Kuku Sabzi (Persian Vegetable and Herb Omelet) to Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping. I've only had a chance to make one recipe - and that was the Crispy Waffles which were delicious and will be making a reappearance soon - chicken and waffle night is in my near future. I hope to have The Cookbook Junkies Cookbook Club cooking through this book soon because these recipes need to be made.

I love the feel of the book - the overall essence of a novel but with gorgeous food photos and beautiful recipes. Elisabeth's personal stories make this book a delicious read and one that will get a workout in any kitchen as the recipes are toally approachable but sophisticated. The measurements are given in weight and volume, temperatures in Fahrenheit and Celsius and it is just the perfect all-around book. Be sure to head over to our contest page to enter our giveaway open to US members. 

Special thanks to Ten Speed Press and the authors for sharing this recipe with our members - a totally elegant and impressive show stopper of a dessert - but so simple. 

 

APPLE BEEHIVE

Makes 1 beehive, cut into 6 to 8 servings

This dessert is built on apple slices shingled on top of one another. Layered with sugar and butter, this large domed stack resembles a beehive. As it slowly bakes, the layers condense and the top caramelizes, becoming unexpectedly complex for so few ingredients. For a similar effect, although different presentation, you can simply layer all of the ingredients in a pan and slice into portions after baking. 

Unsalted butter, for the pan.

Preheat the oven to 400°F/200°C. Butter the bottom of an 8-inch/20cm tart pan. If you don't have one, line a baking sheet with parchment paper.
6 Granny Smith apples, peeled, cored, and very thinly sliced
6 Tbsp/85g unsalted butter, melted
3/4 cup/150g granulated sugar
1 Tbsp plus 1 tsp ground cinnamon
 
Working directly on the prepared tart pan or baking sheet, arrange a layer of apple slices in an 8-inch/20cm circle, halfway overlapping each slice. Continue layering apple slices to form a beehive shape, saving some of the smaller slices for the top. Every 2 or 3 layers, brush lightly with the butter and sprinkle lightly with some of the sugar and cinnamon.

Once you've assembled the beehive, brush the butter all over it. Arch aluminum foil over the dome, bake for 25 minutes, and then gently press down to help compact the layers. Remove the foil (to let the edges brown) and bake until soft all the way through when pierced with the tip of a knife, 20 to 35 minutes longer.

1/4 cup/60ml Quince Jelly, apple jelly, or strained apricot jam
Lightly sweetened whipped cream, cold, or vanilla ice cream, for garnish.

Heat the jelly or jam to melt it and then brush it all over the baked beehive as soon as it comes out of the oven. Serve warm or at room temperature, cut into wedges, with a dollop of whipped cream or ice cream on the side.

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