It’s my own fault that I still don’t own a tart pan. I want to have one, but I also kind of don’t. I don’t like having too much stuff. Which is why my poor French Apple Tart isn’t a tart, but a sad pie. (#firstworldproblems)
The French Apple
Tart Pie is different from a regular apple pie in that the filling is made from mashed apples, rather than pieces, then is handsomely crowned in thinly sliced apples. It’s an apple pie with a few extra steps thrown in for fun.
It starts with the crust. (Which is the same recipe used in Blueberry Nectarine Pie. It’s great!)
This time, the crust is prebaked:
Then you prepare the apple filling. Apples, sugar, flour, cinnamon, and fresh fluffy breadcrumbs (ha) are mixed together and baked until soft and mashable.
I had an issue with my apple filling. Even with an additional 10 minutes in the oven, they were nowhere near mashable with a fork or potato masher. Since I was low on time, I ended up blending them in the blender. The apple mush tasted great, so I wasn’t worried:
Next step, transfer the apple filling to the crust and arrange your apple slices on top:
And bake (again)!
Serve (with French Vanilla ice cream, obviously!):
The French Apple Pie was just as delicious as I expected. I was pleasantly surprised by the consistency of the filling; it sliced up perfectly with less juicy mess than I expect with a regular apple pie.
However, because of the extra steps involved, I’ll probably reserve this recipe for special occasions.
For this fantastic recipe and more on several hundred physical pages (made from trees), pick up Baking with Julia. Or check out Laws of the Kitchen for this complete recipe.