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This week's recipes from the L.A. Times Test Kitchen

August 11, 2011 |  2:00 pm

Thin-crusted apple tart
This week, David Karp writes about the slow revival of the Gravenstein apple, which is just starting to show up again at markets in Los Angeles. Originating in 17th century Denmark, the apple is prized "for its crisp but tender flesh, sweet-tart juice and intense, distinctive aroma, honeyed, floral and fruity." Recipes are included!

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Photo: Thin-crusted apple tart. Credit: Glenn Koenig / Los Angeles Times