French Apple Tart—Tuesdays With Dorie

French Apple Tart—Tuesdays With Dorie

pa href="http://lh4.ggpht.com/-lBg9VoajlD0/UP4gJJqFLI/AAAAAAAAN-E/nRnlZjiuwb0/s1600-h/French%252520Apple%252520Tart%25255B4%25255D.jpg"img alt="TWD French Apple Tart 1-81-13" border="0" height="484" src="http://lh5.ggpht.com/-iipc45sTM5Q/UP4gJ3MLvsI/AAAAAAAAN-M/Lg98YibHKI8/French%252520Apple%252520Tartthumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto 5px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px;" title="TWD French Apple Tart 1-81-13" width="627" //a/p pThis week we got to make a true French classic for Tuesdays With Dorie—French Apple Tart.  I know there will be some beautiful tarts a href="http://tuesdayswithdorie.wordpress.com/"in the group/a.  /p pFirst a pie crust is made and put into a tart pan.  With my current cutting back on sweet treats, I decided to make two mini tarts (they were made in four inch tart pans).  For the applesauce layer, I cut the recipe in the book down to 1/6.  The recipe uses 6 apples, I just used one.  Then about half an apple for each of the top layers.  /p pThis became an even easier task for me when I saw some pie crust dough in my freezer.  I didn’t write on the outside what crust it was, but decided to use it up.  It was probably a a href="http://www.forloveofthetable.com/2011/10/tender-flakya-tutorial-on-short-crust.html"pate brisee'/a which is a simple short crust recipe/method I learned from Paige at a href="http://www.forloveofthetable.com/"For Love of the Table/a.  Yes, there was still a lot of crust leftover.  I made a quick peach pie with some canned filling I had.  My oldest son ate the whole thing within a couple days.  /p pI knew the French Apple Tart would be good, since apple pie is probably my favorite pie.  The few bites I had were great!  Love the soft applesauce layer on the bottom.  This would definitely be a wonderful show stopper of a dessert for company./p pa href="http://lh6.ggpht.com/-Qf2v9G8gD6k/UP4gKxhwLI/AAAAAAAAN-U/tPF9HQkN5IU/s1600-h/French%252520Apple%252520Tart%252520%2525282%252529%25255B4%25255D.jpg"img alt="French Apple Tart" border="0" height="339" src="http://lh4.ggpht.com/-dIDUiQ-IJ1Q/UP4gLU64obI/AAAAAAAAN-c/wzjPWiN3Glg/French%252520Apple%252520Tart%252520%2525282%252529thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto 5px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px;" title="French Apple Tart" width="644" //a/p pGaye from a href="http://www.kitchenlaw.blogspot.com/2013/01/bwj-french-apple-tart.html"Laws of the Kitchen/a is hosting this week and has the recipe on her blog.  You need this recipe in your file.  But I’ll say it again, you should have a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570/ref=sr1_1?ie=UTF8&qid=1358830982&sr=8-1&keywords=baking+with+julia"Baking With Julia/a in your cookbook collection./p pa href="http://lh4.ggpht.com/-123EImuktK0/UP4gMeLs5QI/AAAAAAAAN-k/4HdriGhfc54/s1600-h/French%252520Apple%252520Tart%2525203%25255B4%25255D.jpg"img alt="French Apple Tart 3" border="0" height="484" src="http://lh5.ggpht.com/-0o2301K6OTc/UP4gNHbSAkI/AAAAAAAAN-s/cRbrVKv0Lm8/French%252520Apple%252520Tart%2525203thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto 5px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px;" title="French Apple Tart 3" width="610" //a/p

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