Rustic Apple Tart


Hi sisters. I’m sure you’ve heard all about the storm we are having up in New York. Thankfully, I am safe where I am, so no need to worry. This morning, I felt pretty lucky and decided to bake a rustic apple tart. The original recipe can be found here:

The only difference is that I didn’t use a caramel sauce – the tart was very much sweet on its own! I also made thin slices and then chopped in half instead of doing chunks. The crust is really delicious, and flaky/buttery in all the best ways.

Love you,

Sister 1


Food in Pittsburgh

I haven’t been taking pictures of what I’ve been making in the kitchen, so to be honest sisters, it’s been pretty basic stuff. cooking for one, is really not that much fun. however, going out to eat is tons of fun. let us examine.
the first thing I had in Pittsburgh was pho, in the strip district. no picture, but it was good. however, how pretty is this little latte? espresso a mano always has amazing latte designing going on. Then there were desserts at Food Glorious Food, the Saturday bakery. Croissant bread pudding with a zest of orange? SO GOOD. How bout whipped cream? Amazing. My breakfast at E2 might not look impressive, but it was egg with polenta and tomato sauce + parmesan which made all the difference. Plus really good bread. Yeah, I ate real good.


Foodies United

Sister 1 here. I would first like to announce that when Sister 3 and I were in New York, all we did was watch food network at the hotel. Yes, we ate here and there, but for the most part, we watched Bobby Flay compete on Iron Chef..over and over again. And speaking of cooking shows…, I finally went to FLIPBURGER in Atlanta!!! Opened by Robert Blais from Top Chef Chicago, I believe it is considered a “burger boutique,” hahaha. I had the steak tartare burger with a sous vide egg. I love saying sous vide. He he he.

Anyway, this place is amazing!! All of us loved our choices (turkey burger, regular burger, and bacon and cheddar) and the fries as well as zucchini fries were delicious. We also indulged in several drinks..namely, milkshakes!! They had a fois gras one, which I thought was interesting but not enough to try it. Matt and I split a KRISPY KREME milkshake which is exactly as it sounds (imagine that favorite glazed donut in liquid form. YUM) and Diana and Stephanie split the Pistachio, which was also really incredible. And if you can imagine, it’s all reasonably priced. Yes!!! I even saw foam on the menu. My new favorite place to eat.

In other news, we made a maple pecan tart and a pumpkin tart the day after Thanksgiving. Today, I made another maple pecan tart because it turns out the only sweet dessert my dad like IS pecan pie, so I thought it’d be great to make more of it, especially since I don’t know what the family plans to do with my leftover ingredients.

Pictures below:

We used a pre-made pie dough because I am really bad at dough, and still have yet to get the hang of it. The recipe is from Epicurious, but I’ll post part of it here anyway:


  • 3 large eggs
  • 1/2 cup golden brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup dark corn syrup (we used light, it seems okay)
  • 1/2 stick of butter, melted
  • 1/8 tsp of salt
  • 1 1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees. Whisk together eggs and sugar until well blended. Then whisk in maple syrup, melted butter, corn syrup, and salt. Then, stir in pecans. Pour filling into tart crust/pan (9″) and bake for 40 minutes. Before we put the tart in, we added some whole pecans on top just to make it look a little bit nicer 🙂 (recipe link here!)

Hope everyone had a good thanksgiving!

Lemon Meringue Pie

Sister 1 and Sister 2 used to go California every summer, and the best part was always the Lemon Meringue Pie. Sister 1 doesn’t have the real recipe, so she used this instead…Sister 3 didn’t do her job of stirring very well (ignore her triumphant look; she spent most of the time on the computer!) so it came out more watery than usual, but it was still pretty delicious and excellent for the heat.

The last time I made a meringue pie it was really tough, but only because I wasn’t paying attention. The best thing to do is to mix in a bowl that is hypothetically without grease (stainless steel or glass) and to make sure your whites are without flaws (ha!) and at room temperature. Then, it should be a no-brainer.

The recipe I used (I am thinking I found this online somewhere, but I don’t know the source)

1 1/2 cup and a 1/3 cup of sugar (one for the filling, one for meringue)
1/3 cup cornstarch
1 1/4 cup water
3/4 cup lemon juice
3 eggs, separated
2 tbsp lemon peel (I added even more, just because)
1/2 tsp cream of tartar

Preheat oven to 375 F. In a heavy saucepan, whisk 1 1/2 cup sugar with 1/3 cup cornstarch together and blend. Gradually add water and lemon juice and whisk until everything is dissolved and smooth. Add yolks and the lemon peel (to be fancy, the zest!) and whisk constantly over medium heat, about eight minutes. Pour into crust.

For the meringue, put room temperature egg whites into bowl with 1/2 tsp of cream of tartar and mix at high speed. Gradually add in 1/3 cup of sugar, until whites have formed stiff peaks (i.e. you poke, and they stay in the position). Then add on top of the filling and spread with a rubber spatula into any forms you wish. Bake until meringue is golden brown (roughly 15 minutes). Afterwards, chill in fridge for at least 2 hours.