Tarte au Pomme

• 26 August 2008

My father-in-law bakes a mean apple tart. I found myself enjoying it for dessert...and then again in the morning for breakfast :) He shared his "recipe" with me and I am now passing it along to you.

You'll need:

a tart pan (one with a removable bottom is ideal but not necessary)
pate brisee for the crust (while we can't buy pre-made pate brisee at the grocery store in the U.S., we can certainly make one from scratch. I like this version a lot.
apricot compote (perhaps a thick, good quality jam could be substituted)
lots of thinly sliced apples tossed with a little sugar and cinnamon

Roll out your pate brisee and place in tart pan. Shape dough.

Brush the bottom with apricot compote.

Arrange the apples in a pattern similar to the one pictured below...

Sprinkle with a little more sugar and place in the oven at 350 for about 40 minutes. Since ovens over here are different than our US versions, keep an eye on your tart to avoid over-baking.

Next time you offer to bring dessert, wow your host with this simple beauty. It's perfect for the upcoming Fall season too where apples are inexpensive, flavorful and plentiful. Serve with vanilla bean ice cream or whipped cream.

Go Grandpere, go :)


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