Mémé's Apple Tart
Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her small Lyons restaurant, Le Pélican. Unlike any other dough, hers achieved its tender, crumbly, airy texture from the combination of vegetable shortening, baking powder and warm milk mixed with the flour. He hopes you enjoy this taste he associates with food memories from his youth.
Slideshow: Beautiful Desserts