finagling favorites.

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I’m home. Home! It’s been since last Christmas, and I couldn’t be happier to be, finally, at home. I imagined this as a working vacation, where I would hole up in my parents’ house and write my papers. But it’s far too luxurious to be home – there are a million things that I’d rather be doing, so I have done them. And not worked so much. Unfortunately I arrived home still sick, so I haven’t been able to do some of the hikes I had imagined, either – no Moosilauke, no Presidentials. But there have been beautiful quiet moments on the hill behind my house, at the Skiway and Pinnacle, and out at Trout Pond (above), where I took my friend Rosalie for the first time. My aged Australian shepherd, Bravo, found his short little legs again and was running joyfully back and forth ahead of us. Rosalie laughed at his bobbed tail bouncing up and down as he bounded along. I love, so much, being home.

I was worried that I would arrive after the best of fall had already said goodbye, but apparently it has been an unusually temperate autumn here in New England. So there are still some beautiful leaves, and some warm sunny days that retreat into freezing clear nights. The full moon loomed over the hills during that first week. I picked pumpkins at a pumpkin patch and marveled at beautiful apples. I wished my friend Sean luck as he headed out to his tree stand in his very first season of bow-hunting; I commiserated with my friend Tim when he ended up chest-deep in the muck of Little Hosmer Pond while retrieving a duck. When Bravo and I go for a walk, he wears a bright orange vest that he comically despises. The horses are getting shaggy and unkempt as they begin to grow their winter coats.

It is fall.

One night I wanted to make dessert for my parents, even though we’re all eating less these days and often eschew the treat. I settled on an apple and pecan tart recipe from Florence Fabricant. In a more rotund world, I’d make an apple pie one night and a pecan pie another night, but we don’t need that at this point. Instead, the recipe combines the two, along with a lot of maple syrup. God, I have missed maple syrup. The tart turned out to be incredibly tasty and an extremely classy way to combine two favorites. As always, Flofab is right. We ate half the darn thing the first night.

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Apple Pecan Tart

adapted from Florence Fabricant / New York Times

1 1/3 cups all-purpose flour, plus more for rolling

1 tablespoon granulated sugar

1/2 teaspoon salt

10 tablespoons cold unsalted butter

1 large egg yolk + 2 large eggs

4 tablespoons ice water

2 medium tart apples, peeled, cored and sliced

2 tablespoons light brown sugar

1 1/2 cups coarsely chopped pecans

2/3 cup maple syrup

1 teaspoon vanilla extract

Make the crust: preheat the oven to 400 degrees and grease a 10-inch fluted tart pan. Combine the flour, sugar, and salt in a bowl and mix until blended. Add 8 tablespoons of the butter, cut into cubes, and mix with your fingers until the pieces of butter and dough are the size of peas. Add the egg yolk to the ice water and then pour the liquid into the butter mixture, stirring slightly. The dough does not need to form a ball, just come together in a shaggy falling-apart mass. Turn it out onto a floured surface and roll. Place the crust in the tart pan and weigh it down with pie weights or dried beans. Bake ten minutes, then remove weights and prick the crust with a fork a few times. Put back in the oven for 20 more minutes.

While baking, make the filling: place the apples in a saucepan with the remaining two tablespoons of butter, and cook just a bit until they begin to soften up. Add the brown sugar and pecans and cook two more minutes. This should make a syrupy, sticky, delicious coating for everything. In a separate bowl, combine the 2 eggs, maple syrup, and vanilla.

Assemble the pie: When the crust is getting golden, pull it out of the over. Spread the apple and pecan mixture in the tart shell, then pour the egg and maple syrup filling on top. Put everything in the oven for 15 minutes, then turn the temperature down to 350 degrees and bake 25 more minutes. Be careful that the pecans on top do not burn.

Especially delicious with vanilla ice cream on top!

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