Editor's Note: Each week in October, we'll have an apple-focused recipe for you. Because as the doctor always said, an apple a week is, well, delicious. We start with a French-inspired pastry that's still as American as apple pie.
Photograph by static-photo on Flickr.
As a city girl who recently picked apples in upstate New York, I quickly gave up on trying to figure out which tree yielded which "breed" of apple. I simply tossed the apples willy-nilly into my half-peck bag, and went along my merry way.
I offer this recipe as something to do with your picked apples this fall because it presents a minor contradiction, which I find always makes food more interesting and appetizing. It is a "tarte fine," a French apple tart that showcases meticulously arranged slivers of apple; but unlike most elegant French pastries, this one is best with skin on the apples. Use all different kinds and let the rustic, rainbow effect play out. Also, unlike most elegant French pastries, this one really is a cinch. I added a touch of apple pie spice instead of plain cinnamon, to make this French tart as American as apple pie. The crust is buttery and crisp (and pre-purchased); the filling sweet and tart, depending on your bite. It looks like the model from a patisserie window, but it tastes homemade.
Advertisement will not be printed.