{"id":283415,"date":"2010-02-05T08:06:41","date_gmt":"2010-02-05T13:06:41","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/dessert\/recipe-freeform-apple-tart-108028"},"modified":"2010-02-05T08:06:41","modified_gmt":"2010-02-05T13:06:41","slug":"recipe-free-form-apple-tart","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/283415","title":{"rendered":"Recipe: Free-Form Apple Tart"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/dessert\/recipe-freeform-apple-tart-108028\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_2_5-free-form-apple-tart.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_2_5-free-form-apple-tart.jpg\" width=\"540\" height=\"361\" class=\"mt-image-center\" \/><\/a>I&#8217;m teaching a class this evening based on the desserts in my book, <a href=\"http:\/\/www.amazon.com\/dp\/159486621X\/?tag=apartmentth0a-20\">The Greyston Bakery Cookbook<\/a> and so this week I spent some time with the four recipes we&#8217;ll be making, just for practice (it&#8217;s been a while.) If you live under the illusion that baking is too scientific for your culinary skill set &mdash; nonsense &mdash; then this Free-Form Apple Tart is what you should make to prove to yourself that you can bake an elegant dessert.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/dessert\/recipe-freeform-apple-tart-108028\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/0TSJsEJMws_PLTK2NyOJPkz7rc8\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/0TSJsEJMws_PLTK2NyOJPkz7rc8\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/0TSJsEJMws_PLTK2NyOJPkz7rc8\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/0TSJsEJMws_PLTK2NyOJPkz7rc8\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/ObP-PhDawFA\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;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&#8217;ll be making, just for practice (it&#8217;s been a while.) If you live under the illusion that baking is too scientific for your culinary skill set [&hellip;]<\/p>\n","protected":false},"author":3100,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-283415","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/283415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/3100"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=283415"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/283415\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=283415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=283415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=283415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}