French Apple Tart on pages 379-381. Our host this week is Gaye of Laws of the Kitchen. Check out her blog for the recipe and more detailed how-to.
I couldn’t wait to try this recipe. The tart is made in several steps and it took me about 4 hours to make the whole tart. The crust came together easily. I used my removable bottom tart pan for the first time since purchasing it about a year ago when TWD first started.
I peeled the Granny Smith apples, tossed them with sugar and cinnamon and bread crumbs(?) and baked them for the filling. I was a bit skeptical about the bread crumbs but they worked. My apples didn’t release their juices as the recipe stated — probably because it is January and the apples aren’t that juicy anymore. In any event, I mashed them, added them to the crust and then arranged the sliced apples on top.
I had to bake each step about 5 minutes longer than the recipe called for, maybe my oven is off a bit. I need to buy an oven thermometer.
The verdict? Delicious! The only change I would make is to use fresher apples in the fall here in NE when they are moist and tangy.
2/5 Foccacia (p. 143)
2/19 Boca Negra (p. 253)
Links to the recipe and other bakers work can be found here: