Tuesday, January 22, 2013

French Apple Tart

This week’s Tuesdays with Dorie recipe is the French Apple Tart, which is a tart filled with homemade chunky applesauce and topped with sliced apples. This week’s host is Gaye of Laws of the Kitchen . You can get the complete recipe for the tart on her blog . Don’t forget to visit the Tuesdays with Dorie site to see the links from all the bakers participating this week. 

It seems like I have made quite a few different apple desserts, both Tuesdays with Dorie recipes and other recipes that I have selected on my own. But that’s ok, because I love apples! I do have to say that I miss the press-in-the-pan pastry that Dorie used so much in the Baking from My Home to Yours book. Some days pastry is your friend and some days it is not. I was in too much of a hurry or something and my pastry was just difficult to work with. I had little tears and such, but in the end I guess it worked out ok. 

I made my applesauce with granny smith apples, so it is nice and tart. I really loved that this tart wasn’t too sweet. I used braeburn apples for the top as that’s what I had on hand. For the topping I don’t think it made a lot of difference. I kept my applesauce quite chunky but I really liked it as the filling of this tart. I was easy to eat, too. I usually want ice cream with apple pie, but I thought that this tart was great just as it is. Yes, I’ve made some tarts that are kind of similar to this one, but this one is really worth it!

Recipe from Baking with Julia by Dorie Greenspan, pages 379-381


Sunshine - www.cancersurvivor26.blogger.com said...

Mmmm...looks delish!


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

Looks great! I loved this recipe too. I really enjoyed the apple filling....so much so that I could have stopped with that and been happy! But I'm glad I did the whole recipe. :o)

Cathleen | My Culinary Mission said...

This is a wonderful recipe. No ice cream needed for sure - great on it's own.

loavesandstitches said...

Looks good to me! Pie crusts can sometimes be a pain, but they almost always taste good, no matter what.