French Apple TartPosted: May 6, 2012
You may have noticed a lapse in my blogging. I was knocked down with some evil virus this past week and it hit me hard. I lost all energy and motivation-for anything. Baking, as much as I love; took a back seat. I’m happy to report I am back on the mend but not exactly high on motivation yet. To ease back into my bakingdom I knew it would have to be something easy. French apple tart to the rescue. I even have a pastry crust product I like to buy [French Picnic] that comes all stamped out into a perfect round. You don’t even have to unfold anything or coax out any annoying folds on the pastry. I usually make my own pie crust but I am feeling uber lazy. You just slide out that puppy from the box and thaw and you are good to go. Good quality applesauce, fresh apples, butter and sugar and that’s pretty much it. Bon appetit!
French Apple Tart
9 inch pastry crust ;unbaked
2-3 Tablespoons applesauce
4-5 golden delicious apples; sliced thin
This is not so much a recipe, but a process. You could take any size of crust depending on how large a tart you want to make. Start by removing the peels from the apples and cut off the “cheeks” from the apples and slice into thin slices about 1/4 inch thick. Toss the apples in bowl with a little lemon juice or “fruit fresh”. (You can usually find it by the canning products in the grocery store). I personally like fruit fresh powder as it does not add any moisture to the apples. Just sprinkle a little fruit fresh and toss your apples to coat. It prevents the apples from oxidizing while you prepare your tart.
Spread a thin layer of applesauce over the tart crust and then shingle the apple slices; to create a decorative patter. Brush the apples with soft butter and then sprinkle generously with sugar. Bake the tart at 400 degrees F until the apples are slightly brown around the edges and the apples are soft; about 30 minutes. Cool the tart on a wire rack.