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French Apple tart - 7/24/09


French Apple tart is an open faced tart that is simply beautiful to look at.  The top is a blossoming rosette of dark edges, paper thin apples slices.  Rosette pattern is considered a classic among French pastry and it is also easy to reproduce at home than you would think at first glance.  Underneath the gossamer blossom is what the French call a compote.  Compote is a sweet, thick puree of oven roasted apples.  Each fork full delivers the butter and crackle of the crust, the sweetness and smoothness of the puree.  

The rosette pattern is so beautiful to look at!


Here you can see the compote underneath the apple slices.

Close look at the tart.


Preparation work..

Peeling, coring and slicing the apples into thin slices.

Adding flour, sugar, cinnamon, and bread crumb to apples.  Everything is mixed together...

.. and then the apples are spread on a baking sheet.  They will go in the over for about 20 minutes until the apples are soft and the juices are released.

Out of the oven

Once the Apples are roasted it is mashed but not into puree.  It should have lumps and bumps.

This is how the apples look when I am done mashing.

Here I am blind baking my crust.  The crust is made with home made pâte sucrče

Once the crust is pre-baked I am filling it with my mashed baked apples.

Spreading the apple slices to create an attractive  rosette.

The apple slices are brushed with melted butter.

Sugar is sprinkle on top and then it will go in the oven for about 30 minutes or until the apples are golden and browned.

Freshly out of the oven

Filed as: Tarts, Fruits



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