Yet another classic: la tarte aux pommes!
We're just back from Los Angeles where we've spent 3 days with our friends Mike and Failop, as a warm and cosy "pre-vacation" (we're leaving tonight for France where we surely will experience another climate!). On Friday night we all cooked dinner together. Mike prepared a sweet and velvety butternut squash soup (with pears and cream). Failop cooked a juicy pork tenderloin with herbs and potatoes, served with roasted aspargus. Pierre and I baked an apple tart. There are so many French bakeries around Mike and Failop's apartment in Westwood that we had been salivating all day thinking of a nice pastry for our sweet tooth. It was simple enough to satisfy our craving. Here is how the recipe goes:
- 1 pâte brisée pie crust (see my recipe)
- 3 to 5 juicy apples depending on their size (we used 5 small organic Cameo apples this time)
- For the custard:
- 1 whole egg
- about 3 tablespoons sugar
- about 1 cup milk
- Some sugar (1 or 2 tablespoons) to sprinkle on the top
- Roll out the pie crust on a tart dish (buttered or lined with parchment paper).
- Peel the apples and remove the core. Slice them in thin wedges. Place them on the pie crust in a spiral on in concentrical circles, starting from the edge of the crust and going inward, the thicker side of the wedges facing up.
- Prepare the custard: beat the whole egg with the sugar. Add the milk and beat well.
- Pour this mix on the apples. Sprinkle with sugar.
- Bake 30 to 45 minutes at 360F.
There was some pie crust left... We had foreseen this and bought some raclette cheese, a Swiss cheese perfect for melting. We cut the pie crust left overs in small rectangles (maybe 1"x3"), placed a smaller rectangle of cheese on top and rolled them together. After 10-15 minutes in the oven at 360F and 2 minutes under the broiler, we had delicious crispy snacks!
Now it's time to get on the plane and enjoy 2 1/2 weeks of chocolaty delicacies, home made marvels, restaurant creations, regional specialties.... I wish you all Happy Holidays and see you next year!