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.
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.