Dienstag, 22. Januar 2013
The French Apple Tart is a tart filled with kind of a home-made apple-sauce and the usual apple slices on top. It takes some time because additionally to the shell you also have to do the apple-sauce. But it is very simple and the result looks great!
I made half the recipe and got a small tart (but still about 8 slices or 12 very thin slices) and an individual tart. I could have used a bit more sauce - I used three apples, one very big one, two normal ones, and it was fine, but more would have been also ok.
Baking time was a bit longer than the recipe tells, what is unusual. It was more like 40 minutes. But I only slightly pre-baked the crust so maybe that's the point.
I brought it to the office the next day and absolutely everybody fell in love with it! I wouldn't say it looses over night, but for sure, a warm apple tart is always extraordinary as well.
If you want to find out about the recipe turn to Gaye's blog "Law of the Kitchen" or have a look at the book by Dorie Greenspan on pp 379-381.