Monday, May 27, 2013

Tartes aux pommes Parisienne

Paris style apple tart

These apple tarts are usually made without the custard filling. 

A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.

Recipe is taken from Tarte aux Pommes(from Mastering the Art of French Cooking by Julia Child)


Apricot glaze adds shine to the baked tarte.


No comments:

Post a Comment