Update: It’s still cold.
I’ve just accepted it. No matter how high I blast my space heater or how many men’s sweaters I wear, I will remain nippy until December 22nd. Then I go to CUBA.
Like all my trips, Cuba came about serendipitously. With my mom in India for the holidays, I originally planned to visit one of my best friends in New York. But as we searched Google Flights—the mecca and cause of many a last-minute plane ticket—we found (cheap) direct flights from NYC to Havana, sooooooooo of course we had to snag them. And so with the US election upset and death of Fidel Castro still fresh, I’ll set out to witness what this Caribbean country is all about.
But that’s later. Right now, I’m spending my time voraciously reading Lonely Planet, lurking near my oven to stay warm, and using the weekends to have quality time with friends and cook fall à la mode desserts.
I like this caramel apple tart recipe because It’s the easiest way to use puff pastry, a dough that many people feel daunted by. You just roll it out and bake it off, nothing else. The ? is to keep the dough in the fridge whenever you aren’t using it. This keeps the butter cold so that when heated, it will create steam pockets that make the puff rise beautifully and make you look like a bamf.
You can use whatever apples you like for this tart as well. Because I have an affinity for everything mini, I used crab apples, which are basically apples for ants. They’re freaking cute as hell and make the tart look even more gorgeous. If your knife skills are still a work in progress, beware that it’ll take you some time to slice the apples thinly, but don’t rush—the more even the slices, the better the tart will look and bake.
Do any of you have holiday travel plans coming up? LMK in the comments—I need travel ideas for next year!