Tuesday, January 22, 2013

French Apple Tart—Tuesdays With Dorie

TWD French Apple Tart 1-81-13

This week we got to make a true French classic for Tuesdays With Dorie—French Apple Tart.  I know there will be some beautiful tarts in the group

First a pie crust is made and put into a tart pan.  With my current cutting back on sweet treats, I decided to make two mini tarts (they were made in four inch tart pans).  For the applesauce layer, I cut the recipe in the book down to 1/6.  The recipe uses 6 apples, I just used one.  Then about half an apple for each of the top layers. 

This became an even easier task for me when I saw some pie crust dough in my freezer.  I didn’t write on the outside what crust it was, but decided to use it up.  It was probably a pate brisee' which is a simple short crust recipe/method I learned from Paige at For Love of the Table.  Yes, there was still a lot of crust leftover.  I made a quick peach pie with some canned filling I had.  My oldest son ate the whole thing within a couple days. 

I knew the French Apple Tart would be good, since apple pie is probably my favorite pie.  The few bites I had were great!  Love the soft applesauce layer on the bottom.  This would definitely be a wonderful show stopper of a dessert for company.

French Apple Tart

Gaye from Laws of the Kitchen is hosting this week and has the recipe on her blog.  You need this recipe in your file.  But I’ll say it again, you should have Baking With Julia in your cookbook collection.

French Apple Tart 3

33 comments:

Veronica Miller said...

I've never seen an apple tart like this with applesauce on the bottom and sliced apples on top! Shows you how familiar I am with French cooking. Your mini tarts are so cute!

Cher Rockwell said...

Very smart to cut the recipe back so much. I struggled to break the dough down into 1/4's - I am not sure my brain could have handled further reductions :-)

Very nice!

Liz That Skinny Chick Can Bake said...

So cute! Perfect portion control. I was surprised how much I loved the applesauce layer in this :)

sue @ cakeballs, cookies and more said...

oh the idea of apple sauce on the bottom sounds good, and they look so nice too!

Kathy said...

Love your little tartlets! Very cute!

Dawn said...

Mmmmm! As I read through all the TWD blog posts, I'm already looking forward to making this French Apple Tart again!

Farida said...

Thta looks so fresh and delicious, thaks for share.

farida
http://kitchensuperfood.com

Cakelaw said...

That's a great idea to cut the recipe down. I always have to give most of my stuff away because I am a household of one, so I should bear this in mind. Your mini tarts look lovely - and bonus that you already had the dough ready to go.

Have Apron....Will Bake said...

Great looking mini tarts. Your pie crust looks perfect! I really liked the apple filling with the sliced apples on top. A nice change from a regular apple pie. I could have just eaten the apple filling it was so good! I am definitely making this again!

Anonymous said...

These look delicious! The mini tarts are adorable :)

Cathleen | My Culinary Mission said...

It's all about portion control! This was too good to miss in my opinion.

Nancy @ gottagetbaked said...

I love that you miniaturized these pies - they look fabulous! You can't go wrong with delicious golden, flaky dough, applesauce and baked apples.

Katrina said...

This looks delish!

Jeane M. said...
This comment has been removed by the author.
Rachel said...

Anything with baked apples is my favorite!!!

Amanda said...

That looks great katrina! The crust is beautiful :)

vanillasugarblog said...

love the applesauce addition too.
have I ever made this?
I can't remember.
My brain doesn't work today.

Leonore R. Kennedy said...

I am loving the look, vibe and potential taste of this one. I have yet to taste that variant as there seems to be no similar products in this town. I may need assistance to bake this.

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