TWD: French Apple Tart
This week’s Tuesdays with Dorie is French Apple Tart, and is hosted by Gaye, who has the recipe on her blog.
As others participating pointed out, this was a really labor-intensive recipe! It easily took half a day to complete, and while it was delicious I’m not quite sure it was worth it. The whole family loves apples and apple desserts, but I kind of wish I’d followed a few of the tips that pointed out you could just use a jar of apple sauce for the filling.
I actually left out the fresh white bread crumbs because I didn’t have any (just wheat, which probably would have been fine), but it worked just as well.
I also wish I’d stuck with my usual pie crust recipe since this one crumbled right up on me and I ended up having to just press it into the pie pan (no tart pan here — yet 😉 )
It really was delicious, and while I probably won’t make it again we’re all glad I gave it a shot!
I used wheat bread to make my breadcrumbs—perfectly fine! Your tart/pie looks scrumptious. The filling was my favorite part!
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I’m glad I tried it too. Almost didn’t, as I felt very intimadated to make something that looked this fancy.
And seeing your first photo reminded me that I was supposed to sprinkle confectioners sugar on it!
Pie crust is a tough one for me too. This time I didn’t use a food processor or mixer, just my pastry cutter, a spoon and my hands. And I tried not to handle it much. It turned out better than my past crust making experiences. And my friends who can make crusts say that the less hands on I am the better for crust. One day I’ll get it I guess.
All in all, it really was a delicious tart.
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I had the same problem with the pie crust, but I thought perhaps I didn’t add enough ice water. Your tart looks so pretty and delicious. I am glad to know that it set up just fine without the bread crumbs although I really enjoyed it with them.
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Your filling is so luscious looking – beautifully done.
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Love your picture with the sprinkled sugar! It was time consuming – will try to pick up the courage to try again. 🙂
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It is a lot of work if you roast your apples, but I do think t hey are tastier than jarred applesauce. That being said, I was totally intending to go the jarred route. It looks beautiful!
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It looks pretty!
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Your tart looks really gorgeous. I used French bread bread crumbs and they were fine. I also did it all in one day – about 4 or 5 hours. I did love the dough’s flakiness. Great photos!
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I am glad you enjoyed it. Your tart certainly looks beautiful.
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Your tart is pretty and just made me realize I totally forgot about the powdered sugar when I made (and devoured) mine! I agree with sticking with your normal pie crust – if it works, don’t mess with it!
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