Once upon a Thanksgiving morning, empty handed for the future feast, my Oma swooped into the kitchen with a family recipe for Dutch Apple Taart that required no Crisco. Kneading simple ingredients together, we mashed and mushed with our hands until dough formed. We arranged apples accordingly and slid it into the oven to bask under utility heat. Toting the taart across town to a family friend's dining room, it was soon devoured with inquiries for seconds.
Brittany Bennett, a baker and writer located in Brooklyn, has been styling Dutch taarts ever since, lending a new touch to an age-old recipe.