Our recipe for TWD this week for Tarte Fine (page 315) was chosen by the lovely Leslie of Lethally Delicious. Thank you, Leslie. What a great, easy, fine-tasting recipe this was.
Puff Pastry, I love you. (I used Pepperidge Farms, that’s all I can find around these parts.) Dangerous love—lethal, let’s say. ;) Really, the problem I have with it is that it isn’t filling at all, so it’s easy to eat too much. Especially when it just has some thinly sliced apples on it. Then I find myself reasoning that it’s not bad since all it has is apples. Enough about that. You almost don’t need a recipe.
Thaw some puff pastry. Lay it out and place thinly sliced apples over the top. Sprinkle it with a little bit of sugar. Bake. Before baking, brush the puff pastry with a little milk and the apples with an egg wash.
When it it finished, gawk at those flaky layers.
Brush the apples with some apricot jam for a little shine. Cut the tart in to slices and serve it with a little vanilla ice cream on top.
Thank you, Leslie. You can get the recipe for this fine tart on her blog. I ate more than my fair share.
Coming up this Friday our first recipe for French Friday's With Dorie as we begin cooking and baking from Dorie Greenspan’s new book, Around My French Table. Here we go!