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to combine. Scatter the butter pieces over the flour and pulse until the mixture resembles coarse yellow meal, about 15 pulses. Transfer the mixture to a large mixing bowl. In a small bowl whisk together the yolk, cream, and vanilla. Pour it over the flour-butter mixture and fold it together using a rubber spatula until the dough clumps together. Gather the dough together and shape into a disk. Wrap it in plastic wrap and chill at least 2 hours or up to 3 days.

Preheat the oven to 400°F. Remove the dough from the refrigerator (if it is too stiff for rolling out, let it rest on the counter for 10 minutes) and roll it out on a floured surface to a 12-inch circle. Fold it into quarters, brushing off excess flour with a pastry brush after each fold, and then unfold it into a 9-inch tart pan with a removable bottom. Ease the sides gently into the pan and press the dough gently against the sides. Use the rolling pin to roll the overhang off the pan. Prick the bottom generously with a fork.

Line the pan with aluminum foil and fill with weights or beans. Bake until the dough is dry but still pale, about 20 minutes. Remove the shell from the oven and remove the foil and weights.

For the filling, melt 2 tablespoons of the butter in a large skillet. When it foams, add the sweet apples, ¼ cup of the sugar, and the cinnamon. Cook over medium-high heat, stirring frequently, until the apples soften. Continue cooking, mashing with the bottom of your largest-size heatproof measuring cup, until the apples are mostly mashed. Cook, stirring constantly, until the apples are golden brown and all the liquid is cooked out. The total cooking time should be about 20 minutes. Transfer the apples to a plate and cool to room temperature.

Wipe out the skillet with paper towels and heat 2 tablespoons of the remaining butter. When it foams, add the Granny Smith apples and the remaining ¼ cup sugar. Cook over medium-high heat, stirring frequently, until the apples begin to soften. Transfer to a plate and cool to room temperature.

Preheat the oven to 375°F. Spread the sweet apple mixture evenly over the bottom of the prepared tart shell. Arrange the tart apple slices in concentric circles over the top of the apple mixture. Melt the remaining tablespoon butter and brush it over the apple slices. Sprinkle generously with sugar and bake until the edges of the apples turn dark brown, about 25 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream.

Serves 8

Herby Roast Chicken with Onion-Garlic Mashed Potatoes

Harry's appetite returns after the wizard court drops the charges against him, and he is glad to sit down to a Mrs. Weasley dinner of roast chicken and mashed potatoes. But then again, it's hard for him to eat as the thought of Dumbledore causes his scar to burn (see Harry Potter and the Order of the Phoenix, Chapter 9).

Herbs are very important to students at Hogwarts School of Witchcraft and Wizardry, and indeed to witches in many tales. Wiccans and other pagans (often called witches) use them in rituals, and naturopaths use herbs in remedies. The rest of us use them to flavor dishes, such as the following very delicious chicken.

Herby Chicken

1 medium onion, sliced

6 cloves garlic, peeled

1 3-pound chicken

2 tablespoons softened butter or margarine

¼ teaspoon ground thyme

¼ teaspoon ground sage

1 tablespoon chopped fresh parsley

Salt and freshly ground black pepper

½ cup water

Mashed Potatoes

2½ pounds (about 6) Yukon Gold potatoes, peeled and quartered

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

½ cup vegetable oil

1 cup chicken broth

Salt and freshly ground black pepper to taste

Preheat the oven to 375°F and lay the onion slices and garlic cloves in a baking dish. Rinse the chicken and pat it dry.

Mix the butter or margarine with the thyme, sage, and parsley and spread it under the skin of the breasts and thighs; you will need to loosen the skin first by lifting up the flap of skin and sliding your fingers under it. Lay the chicken in the pan, breast-side