Have you read the About Cafe’ Terra page? If not, it will definitely explain my love for France, French Cuisine, and the beautiful French language. J’aime la France!
I watched Julia Child for years on PBS, in my book she is a goddess! I bought her first book ever written this summer, “Mastering the Art of French Cooking.” It really is a wonderful book, and so easy to follow.
I decided I wanted to start sharing more recipes from her lovely book. I chose to start with an everyday favorite in France, Tart Aux Pommes [Apple Pie.]
It actually took a good portion of the day to make, probably because it was so new to me. However, I seriously enjoyed every moment in the process of making the tart.
To start, I sliced 3-4 large apples carefully, which then would be used to fan out on top of tart. Mix lemon juice and sugar to help stop the apples from browning, and sit aside in le frigo.
Next, roughly cut up 8 cups of apples, to then cook in a large pot.
Cook the apples for about 20 minutes, or longer, until they are soft enough to mash.
When cooked enough, mix rum, lingon berry preserves, cinnamon, sugar, vanilla, and blend with beater till mixed well. The apples sauce mixture will still be in chunks, you don’t want it pureed’.
I had to use a different preserve, because my apricot preserve had gone bad. That is the fun in cooking, thinking on your toes when changes occur.
While apples are cooking, you can make your crust. For this recipe, it called for ‘Pate Brisee Sucree’ [Sweet Short Paste.] It is basically the same ingredients for a pie crust, but also with sugar.
Mix the ingredients with a pastry mixer, probably one more stable then mine.
Ah bummer I will have to go find a fun new pastry mixer….twist my arm to go shopping for a fun kitchen gadget! I love, love finding new toys for my kitchen!
Once you have the dough mixed up, wrap it in a piece of plastic wrap, and place in le frigo for 30 minutes to an hour.
When your dough is ready, you can roll it out and place in bottom of pie pan. Be sure to grease and flour pan before spreading dough out evenly. Next you will place your mashed apple mixture in the pan, and fan out sliced apples.
While the tart is cooking, in small sauce pan mix preserves with sugar. Use a brush to spread out sauce mixture over apples once cooked. I should have left the sauce pan on the stove top to keep it warm. Once it starts cooling it looks like gelatin, and gets slightly chunky.
The flavor is really amazing, I actually thought I might taste the rum. The rest of the flavors come together with the rum, and make a beautiful blend of happiness in your mouth!
I seriously think there may have been fireworks and all…it was THAT good!
“Vraiment delicieux plat!!!”
What is your favorite Tart, or Pie to make? Do you enjoy making a homemade crust, or do you find yourself buying a crust instead?
Until next time, Come on in, Have a seat,