French Apple tart - 7/24/09
French Apple tart is an open faced tart that is simply beautiful to look at. The top is a blossoming rosette of dark edges, paper thin apples slices. Rosette pattern is considered a classic among French pastry and it is also easy to reproduce at home than you would think at first glance. Underneath the gossamer blossom is what the French call a compote. Compote is a sweet, thick puree of oven roasted apples. Each fork full delivers the butter and crackle of the crust, the sweetness and smoothness of the puree.
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The rosette pattern is so beautiful to look at! |
Here you can see the compote underneath the apple slices. |
Close look at the tart.
Preparation work..
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Peeling, coring and slicing the apples into thin slices. |
Adding flour, sugar, cinnamon, and bread crumb to apples. Everything is mixed together... |
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.. and then the apples are spread on a baking sheet. They will go in the over for about 20 minutes until the apples are soft and the juices are released. |
Out of the oven |
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Once the Apples are roasted it is mashed but not into puree. It should have lumps and bumps. |
This is how the apples look when I am done mashing. |
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Here I am blind baking my crust. The crust is made with home made pâte sucrče |
Once the crust is pre-baked I am filling it with my mashed baked apples. |
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Spreading the apple slices to create an attractive rosette. |
The apple slices are brushed with melted butter. |
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Sugar is sprinkle on top and then it will go in the oven for about 30 minutes or until the apples are golden and browned. |
Freshly out of the oven |
