Last night, I made a perfectly suitable puff pastry apple tart, using the smallest jar of apple pie filling. I added two tablespoons of cornstarch, spread the filling on top of one puff pastry sheet, and covered it all with the other sheet, crimping the sides down with a fork, cooking it at 400 for about 25 minutes. It was fine. Good, even. Not super sweet, it would have paired well with vanilla ice cream. It browned too quickly, though. I should have set the oven to 375. Anyway, it wasn’t photographable.
I had about a cup of this filling+cornstarch left, which I refrigerated. When I woke up this morning, I was craving something heavier than toast, as the nights have been getting chilly. So I made some steel-cut oatmeal, heated up the filling leftovers, and added them together. It was perfect. The apples were soft and melty, and so were the oats, which also brought out the spices in the filling. It could have even used a little maple syrup, but I liked that it wasn’t noticeably sweet. No regrets on this one.
Rhubarb Season 