Thursday, December 16, 2010

Delicious apple tart

It is just a little too cold for a fair weather vigneronne to be out in the vineyards at the moment so I have resorted to cooking up some lovely winter recipes inspired by Jean-Marc's mum and tried and tested over the generations. The first is an ever so simple apple tart that really tastes like the ones you get at the boulangerie. 

Ready to roll pastry either short crust or flakey
2 big cooking apples or powdery apples
2 big tablespoons of sugar (white or brown) and more if you like sweet things
1 dessert spoon of melted butter

My tarte aux pommes takes 5 minutes to prepare and 20 - 30 minutes to cook.  All you do is roll out some ready to roll pastry in a flan case, prick it and sprinkle with sugar (white or brown), slice 2 peeled and cored apples into 5mm slices and place in overlapping rounds covering the whole of the base of the tart.  Sprinkle generously with sugar and drip some melted butter over (about a dessert spoonful).  Put in the oven at 180 degrees and cook for 20 to 30 minutes until the apples are soft and slightly golden.

Katie's alternative
I imagine that pears could be used instead of apples and you could also add some apple puree under the sliced apple.  Or as a savoury version you could try using stilton or roquefort instead of the sugar which would go extremely well with Jones Muscat!