Free-Form Apple Tart
Sam Mogannam's wife, Anne Walker, usually makes this dessert with Arkansas Black apples—an heirloom variety—from Mogannam's parents' orchard near Sacramento. The dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.Plus: F&W's Ultimate Thanksgiving Guide More Thanksgiving Pies & Tarts
The dough can be frozen for up to 1 month. The tart can be baked earlier in the day and rewarmed before serving.
John Holdredge, of Holdredge Wines, makes his Grace's Cuvée Late Harvest Pinot Gris only when his vineyards are affected by botrytis (a fungus that attacks grapes, but in some cases also concentrates their sugars). It has a honeyed sweetness that goes perfectly with this apple tart. As an alternative, look for a late-harvest Riesling.