Autumn is a time of crisp, cool mornings. The sound of leaves crunching under your feet and the smell of wood smoke hanging in the air like the last drops of dew on a spider’s web. It’s a time of year we tend to overlook those simple things in life, but the transition from hot and lazy summer days to the cooler months of fall are something I take in with gusto every year. I am totally one of “those” people. I relish the fall, the colours, the scarves, the boots, the kids returning to school…oh wait.
Autumn also signifies the end of the harvest season. Of course there are winter vegetables to be had throughout the cooler months, but the last of the summer fruits leave the market during those darker days of September and October. It’s the saddest part of my favourite season. All the markets close up shop until next year. Get it all while you can people!
One of my favourite fall fruits (besides the always mysterious fig) has got to be the Bartlett pear. Maybe it’s because I have a massive tree in my backyard that is absolutely covered in the things and I have no plans for their use other then recreating this tart over and over but maybe I just like them a lot. Hey, what can you do?
This crust is totally awesome. Just sayin’. It would be equally at home married up with apples, pecan pie or pumpkin pie filling. You could blind bake it first and fill it with cherries, or plums, or any of your other favourite pies of yonder years. Whatever kind of pie it is you are looking for, I guarantee it will be most delicious in this crust. Perfect for anyone on a gluten free diet.
One year ago: Corn and Zucchini Tacos
Three years ago: Butternut Squash Gnocchi
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