I’m teaching a class this evening based on the desserts in my book, The Greyston Bakery Cookbook and so this week I spent some time with the four recipes we’ll be making, just for practice (it’s been a while.) If you live under the illusion that baking is too scientific for your culinary skill set — nonsense — then this Free-Form Apple Tart is what you should make to prove to yourself that you can bake an elegant dessert.