An abundance of apples?

Many asked for my recipe.  Here it is.

For those who headed home with a bit of our bumper crop of apples, it's a variation of Ina Garten's French Apple Tart.

My simplified version:

I've used filo dough, Pillsbury ready-made pie crust and puff pastry in the past/all with pleasing results.  For the workshop, I used puff pastry.

Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper or aluminum foil.

I used an apple peeler/corer/slicer to produce enough apples to cover pastry. Not necessary, but fast and efficient.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement more attractive.)  

Dot with butter/I used no sugar.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.

When the tart's done, heat low- or no-sugar apricot jam/preserves together with the Calvados, brandy, Triple Sec or cognac and brush the apples and the pastry completely with the mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Terrific, as you might imagine, with a small scoop of vanilla ice cream.

Enjoy!

Comments

[Susan Woodman]

Looks like a great recipe. Have you tried the pie crusts by French Picnic? They're in the frozen section in a flat box ~ definitely my favorite. Susan W.