An Apple a Day Can Mean Both Salad and Dessert

At farmers markets each fall, tables are full of apples not ordinarily found in supermarkets. It’s an adventure looking at them and asking whether they’re crisp, tart or sweet, and best suited for cooking or eating out of hand. These recipes use fall apples for a lively salad and one of the most popular restaurant desserts, a simple apple tart. I prefer tart apples, and once the fall bounty is past, Granny Smith apples substitute nicely. If you like sweet apples, slightly decrease the sugar in the recipes.

Tart Apple Salad With Arugula, Romaine Lettuce and Blue Cheese

Active Work and Total Preparation Time: 20 minutes

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1 teaspoon minced shallot

1 teaspoon Dijon mustard

2 tablespoons white balsamic vinegar

3 tablespoons olive oil

2 1/2 teaspoons honey

1/4 teaspoon salt

Freshly ground pepper

1 tart apple, unpeeled, halved, cored and thinly sliced

1 1/2 cups baby arugula (stems trimmed), crisped

3 cups torn romaine leaves, crisped

3 tablespoons crumbled mild blue cheese

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Combine the shallot, mustard, vinegar, oil, honey, salt and pepper to taste in a small dish. The vinaigrette can be made a few hours ahead and kept at room temperature.

Place the apple slices in a large bowl. Toss with 5 tablespoons of the vinaigrette. Add the arugula, romaine leaves and blue cheese. Use your hands to toss until the leaves are coated, adding more vinaigrette to taste (you may not use it all). Taste; adjust seasoning. Serve immediately on chilled plates.

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2 to 4 servings. Each of 4 servings: 142 calories; 221 mg sodium; 3 mg cholesterol; 12 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 2 grams protein; 1.56 grams fiber.

The Simplest Apple Tart

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 15 minutes

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1 (9-ounce) sheet frozen puff pastry, thawed 20 to 30 minutes

2 tart apples, peeled, halved, cored and thinly sliced (keep each sliced half intact)

1/4 cup sugar

1 teaspoon cinnamon

1 tablespoon unsalted butter, chilled, cut into tiny pieces

Vanilla ice cream, for serving

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Heat the oven to 450 degrees. Set aside a large greased baking sheet.

On a floured surface, roll the puff pastry in a 13-inch square, as thin as possible, about 1/16-inch thick. Use a 6-inch plate to outline 4 circles on the pastry, then cut them out. Transfer them to the baking sheet in a single layer.

Arrange a tight circle of slices from each apple half on each pastry round. Combine the sugar and cinnamon in a small dish. Sprinkle 1 tablespoon of the mixture evenly over each tart. Dot each evenly with 3/4 teaspoon of butter. (This can be prepared up to 6 hours in advance and refrigerated or frozen up to 1 week, wrapped airtight.)

Bake the tarts until browned around the edges, about 15 to 18 minutes. Use a metal spatula to transfer them to dessert plates. Serve immediately with small scoops of ice cream placed in the center.

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4 servings. Each serving: 460 calories; 159 mg sodium; 8 mg cholesterol; 27 grams fat; 8 grams saturated fat; 50 grams carbohydrates; 5 grams protein; 2.79 grams fiber.