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Here's a desert that's an easy standby for me, and tonight I tried it in the 550f degree oven a couple of hours after pizza. It worked great, cooked in about 10 minutes (instead of about 40 in the 375 degree gas oven) and the pastry had a great layered flaky texture:
Here's the recipe:
Plain pastry
1/2 stick butter
1 cup flour
1/2 teaspoon salt
Cut butter into flour with a single table knife, until lumps are pea sized, add a splash of cold water, just enough to hold dough together, form into hamburger patty shaped disk, refrigerate 40 minutes.
Cinnamon sugar
Stir 1/2 teaspoon cinnamon into 1/2 cup of sugar. You won't need all of this, but it never hurts to have some around.
Peel, core and slice one large apple. I mince the little pieces that don't make nice slices, but whatever.
Roll out pastry, place on flat pan, fold, pinch, and flute edge. Sprinkle about half your cinnamon sugar on the shell, and shake to get it even. Arrange apple slices, and sprinkle some more sugar on top. Bake at 550f in the brick oven for 10 minutes. Your tart will be done when the juice is bubbling and the edge brown. Cool 10 minutes and eat.
Here's the recipe:
Plain pastry
1/2 stick butter
1 cup flour
1/2 teaspoon salt
Cut butter into flour with a single table knife, until lumps are pea sized, add a splash of cold water, just enough to hold dough together, form into hamburger patty shaped disk, refrigerate 40 minutes.
Cinnamon sugar
Stir 1/2 teaspoon cinnamon into 1/2 cup of sugar. You won't need all of this, but it never hurts to have some around.
Peel, core and slice one large apple. I mince the little pieces that don't make nice slices, but whatever.
Roll out pastry, place on flat pan, fold, pinch, and flute edge. Sprinkle about half your cinnamon sugar on the shell, and shake to get it even. Arrange apple slices, and sprinkle some more sugar on top. Bake at 550f in the brick oven for 10 minutes. Your tart will be done when the juice is bubbling and the edge brown. Cool 10 minutes and eat.
Having a drawer full of gadgets of questionable efficacy - some almost as old as that peeler in Dmun's post - makes one a bit on the skeptical side. I will probably buy one now - it's getting toward dessert season anyway.
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