Tarte Aux Pommes Recipe

From Dorothy McNett's Recipe Book.

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Tarte Aux Pommes

From Dorothy McNett's recipes at www.dorothymcnett.com. Just pure flavors of apples and lavender! Like a Tarte Tatin that Monet loved but not turned upside down!

2 cups all purpose unbleached flour
1/4 cup raw sugar
pinch of salt
1/2 cup unsalted butter, room temperature
2 eggs
1 pound pippin apples, or Granny Smith
1/2 cup raw sugar
1/4 cup best quality honey
fresh lavender, or dried
creme fraiche, for serving

In food processor with steel blade in place, combine the flour, sugar, and salt. Whirl to blend. Add the butter and eggs, and blend to form a ball. Shape into a ball with your hands, divide into 2 parts. Cover and set aside. This makes enough dough to make 2 tarts, or freeze half for another day. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats. On lightly floured work surface, roll out one of the dough balls into a round about 1/8 inch thick. Transfer to prepared baking sheet. Repeat with second ball of dough. Roll up and crimp the edges to shape a free-form circular tart shell with a rim about 1/4 inch high. Make a decorative rim. Peel, (if desired) core, and slice the apples about 1/8 inch thick. Arrange the slices in circles overlapping. Sprinkle with the sugar. Bake for about 40-50 minutes, or until both pastry and apples are golden brown. Brush the apples gently with honey. Sprinkle with fresh lavender flowers, or use dried lavender if fresh is not available. Slip the tart onto a platter and serve warm with some wonderful creme fraiche.

Recipe created 1994-09-16.

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