French Apple Tart
Apple pies, crumbles and crisps are one of my favorite desserts. So, when I spotted this recipe in Baking with Julia, I was anxious to try it out.
Laura Calder on her show French Food at Home made a very similar apple tart. She used a long, rectangular tart pan. It was so beautiful. I love the variety of tart pans available. It’s amazing how just baking something in a different shape can make a dessert so unique and elegant.
Even though the rectangle pan is wonderfully appealing, I used a round tart pan, because that’s what’s in my kitchen. I also used my own pie dough recipe. I’ve come to love it. I’d never been too keen on any pie dough, often noting their blandness and cardboard like texture, so I’m hesitant to try new ones now.
This French Apple Tart came together beautifully. I kept the applesauce quite chunky to provide texture variance. The combination of textures is appealing, with the soft applesauce and thin, almost crisp apples blanketing the top, all nestled in a buttery, crumbly crust. I must say I’ve never had a tart like this before. I would definitely make this again. Would also be wonderful as mini tarts.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Gaye of Laws of the Kitchen