Monday, November 15, 2010

Gourmet Is Finding Beauty In Simplicity - French Apple Tart

This is one of my most frequently shared recipes!!!

Everybody wants to cook French pastries but nobody wants the hassle. This recipe is an Old World Classic and it's about as simple as they get. Guests will be ushered in the door by the sweet scent of pastry wafting through the house. This tart smells like home.

So when I host conferences on French culture I love to have our guests carry in traditional French desserts to share, and this recipe is always on the menu. It's absolutely gorgeous, the ingredients are simple, it requires no special baking tools, and you don't even need any special pan.

I made this tart from two fresh apples from my friend's orchard in Alsace. All needed to complete it was a fresh ready-made pie crust from the refrigerated section, a jar of apple sauce, and a sprinkling of sugar.

Here's how it's done...

Choose ready made pie crusts of raw dough ready to unroll. Unroll the fresh dough onto a large flat pan, either a pizza pan or a cookie sheet will do.

Peel the apples, and slice them in half, cut out the cores. Lay the apples core side down and slice vertically in very thin slices.

In the middle of the pie pour the jar of apple sauce in one big puddle. Leave an inch and a half dry crust around the edge.

Then starting on the outside of the circle place the apple slices in a circular pattern, working toward the center.

Fold the dry edges of pie dough over the apples. It's okay if it doesn't lay flat, the ruffle effect adds to the beauty.

Sprinkle sugar over the top of the apples and the crust.

Bake at 325°F (200°C) for 15 minutes or until golden. Allow to cool before serving. This pie is often served chilled.

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