UM…Mmm…Oh! An Apple can be made into so many wonderful things to eat. Perhaps the most versatile of fruits. A pate brisse, flaky crust, frangipane and very thinly sliced apples, paraded over the filling into an almost pinwheel design. Dotted with butter and sugar, then baked to perfection. Brush tenderly with hot apricot glaze and voila. Fabulous hot and especially chilled. Leftovers are even more delicious.
Pies and Tarts
Classic French Apple Tart
This is a mouth-watering and deliciously simple desert. Top with a dollop of fresh whipped cream or frozen Creme Anglaise. (vanilla ice cream)
1 9″ raw pate sucree shell (recipe previously printed)
6 or 7 apples (precooked 20 minutes and chilled; chopped and thinly sliced)
butter and sugar for apples
1) Combine chopped apples into the raw pate sucree shell. Dot with butter and sugar.
2) Design the top by fanning the sliced apples, keeping even so the edges don’t burn.
3) Dot the top with butter and sugar.
Bake in preheated 350º to 375º oven about 45 minutes.
Cool on wire rack and after ten minutes glaze with hot apricot glaze. Continue to cool overnight.
Store uncovered in the refrigerator. Will keep for 3 to 4 days.
Variation: Coat a thin layer of frangipane onto the bottom of the shell, just before adding the cubed apples.