I just LOVE the presentation of this particular dessert-rose apples. I spent most of this lazy afternoon baking a French apple tartwith Fuji apples (you can use Granny Smith if you like it more sour than sweet)
On Sunday, Jamie went for a motorcycle ride with a friend - a consolation for not making it to Sturgis this summer - and I picked up the groceries with plans for making homemade pizza for dinner and the apricottart for dessert
This French dessert is made with thinly sliced apples on a thin puff pastry dough. 3 tbsp apricot jam or peach preserves. Sprinkle the apples with sugar (1-2 tbs) and add some slices of butter on top. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. When the tart is done, heat 3 tbsp of apricot jam with one tbsp of water and brush the apples and the pastry completely with the jam mixture. 3 tbsp apricot jam or peach preserves
I have to admit, I used a pre-made crust for this tart, and you could of course make your own, but part of the beauty behind this dessert is that it's so simple and easy to throw together
(Make-ahead. Repeat with remaining pastry. ) Sprinkle with remaining sugar. Line 2 large rimmed baking sheets with parchment paper or leave ungreased. On floured work surface, roll out half of the puff pastry in 10-inch (25 cm) square. Whisk egg with 1 tbsp (15 mL) water. In bowl, combine almonds, 1/3 cup (75 mL) of the sugar and cinnamon
-) Planning a dinner party two days after Thanksgiving was, um, a little ambitious. This recipe is the first one I have made from the Art of French Cooking, which my friend Debby gave me (both values
Slice the apples crosswise in ¼-inch thick slices Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices
She's created the most incredible--and incredibly easy--French apple tart you can imagine. If you want to bake something that looks like it took you all day--butdidn't--and looks like something you'd buy in a fancy French bakery, this is it
Save any remaining pears for serving with cooked tart. The best part is, it is relatively easy to bake, looks impressive and and tastes delicious without being overwhelming
Dice the butter (quickly--you want it to stay cold). When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture
I’m lucky that my bi-weekly organic fruit and vegetable delivery service almost always has Ontario apples available and I make sure to choose different varieties, mostly to eat fresh, but sometimes to make apple sauce, or maybe (my favourite
¼ cup apricot jelly. I knew I wanted to keep it relatively simple, requiring minimal hands on work, so that I could spend time with my husband and not feel that I was tied to the kitchen all night
But at least they aren't naked -- pretty almonds were now smiling up at me. They were similar to Chinese-style almond cookies, except much more delicate and buttery
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