Thin Apple Tart - French Apple Pie

A French classic recipe : "Tarte fine aux pommes" = Thin apple tart

The Tarte fine is made with really thin slices of fruit, 

you could make some with pear or apricot but the most famous one is the apple tart.

Being so thin makes it evenly cooked, being golden but not black 

and creates a beautiful pattern on the tart.

You can make one with a Puff dough or a Cookie dough as you prefer.

It can be flavoured with cinnamon and served with whipped cream or a vanilla ice cream.

  Preparation    Slicing the apples takes some time, making a home-made dough too. Beside that if everything is well explained, it's easy and it's really quick to bake.

  Tasting    Amazing, so thin and crusty with the dough, tender and sweet.

  To conclude    It's a classic you are sure everybody will love it. You won't take any risk doing that recipe, it's an universal one !

For a 9inch tart or 4 small individual tarts.

   You will need :   

1 puff dough 

Add 1/2 tsp of vanilla exract in it

- with the water, in the four -

5 or 6 apples

- golden, braeburn, boskop... -

Dark brown sugar, cinammon, vanilla...

For a syrup

I baked mine with a little syrup in the oven

Stir 4tbsp of powdered sugar in 6tbsp of water and 1tsp of vanilla extract

I poured the half during the cooking and the other half at the end.

- my father doesn't like cinammon, so I wanted to add some vanilla :) -

Turn the oven on at 440°F

Prepare the dough

Flatten your dough : 0.1 inch thick (2 to 3 mm)

Cut the extremity in a circular shape with a clean and smooth knife so the dough will rise well.

Using the opposite side of a knife-blade. Draw a circle on the dough at 0.7 inch (2cm) from the edges.

This will show the limit to place the apples and will make the dough rise mostly on the edges.

Set aside in the fridge.

Prepare the apples

Rinse and peel your apples, cut them in halves and remove the seeds with a spoon or a small knife.

To keep a nice shape, cut them in thin slices in the height, not in their width. 

Place them on the dough, without separating them from each other. 

Start by putting them as an outer circle, going one way (let's say clokwise) then, do an inner circle going counterclockwise. Fill your pie with those circles of apples, keeping them pretty tight but flat.

For a small pie : 2 half circle going clockwise, and counterclokwise, meeting in the center.

Use the small pieces of apple to fill the middle or the small holes.

Spread some dark brown sugar on the top and bake 30 to 40 minutes

After 15 minutes, Pour some syrup on it

If the extremity of an apple starts to darken, use a knife to flatten it.

- here, I had to flatten thatpiece of apple -

You can easily let oit bake a few more minutes to be sure your dough is well cooked

When out of the oven, spread some more sugar, cinammon and serve with syrup, 

vanilla ice cream or whipped cream !

This tart has to be eaten the day it's baked OR on the morrow, 

put it back in the oven at 300°F for 5 to 10 minutes.

- Keep cooking my child, what's next  ? -

Sweet and tender muffins with cranberries and nuts

I replaced nuts by praline :)

Awsome muffin recipe :3 It's the Cook's Illustrated recipe " Very good pecan cranberrie muffins recipe"

Yvonne Ruperti has worked on this recipe and did a great job ! I haven't done the streusel this time :) 

They are gorgeous, I strongly recommand them !

I wanted to get a subscription but they just accept credit cards... 

- Ami ? -

For twenty small muffins, or a dozen big ones

   You will need :    

For the muffin

1 3/4 cup of flour (6.3oz/180gr)

1 cup of white sugar (7oz/200gr)

6 tbsp of melted and cooled softely butter (2.5oz/70gr)

1,5 tsp of baking powder

2 eggs

1/2 cup of milk (4.2 fl oz/12,5cL)

- whole milk is better -

1 1/4 cup of pecan halves toasted and cooled (3.5oz/100gr)

- 7 minutes in the oven at 350°F,  stir every 3 minutes -

1tsp of salt

For the cranberries

2 cups of fresh cranberries (7oz/200gr) or frozen, or dry...

- You can replace by other red fruits, or dry grapes... -

1tbsp of confectioner's sugar

- powdered -

For the streusel

3tbsp of flour

4tsp of white sugar

1tbsp of light brown sugar

2tbsp of unsalted sugar, softened (20gr)

Pinch of salt

1/2 cup of pecan halves (40gr) 

Making the streusel

Turn the oven on at 425°F

Put sugars, flour, salt and diced butter in the food processor until mixture resembles coarse sand 

OR

use your hands :-)

- 4 or 5 pulse -

Add the pecan halves in the food processor and pulse it 3 or 4 times until coarsely chopped.

Set aside in a bowl.

Prepare your fruits 

If you are using dry ones, pour boiled water on them, real warm water and let them soak in 5 minutes.

If they are frozen, use the microwave to unfreeze-them and dry them out.

Baking the muffins

Butter and flour your molds

Whisk flour, salt and baking powder, set aside.

Chop coarsely nuts and sugar until mixture resembles coarse sand

- 10 to 15 secondes in the food processor -

Put that sugar in a bowl, pour the eggs in and whisk it together. 

Then, add the butter mix with a whisk, and the milk.

Finally pour the flour mix little by little

- 1 : eggs and sugar-nuts // 2 : After adding butter and milk // 3 : After adding the flour mix -

Set it aside 30 minutes

Chop cranberries with confectioner's sugar and the salt in the food processor until coarsely chopped. Pour it in your muffin dough.

Use an ice scoop to fill equally your muffin-tin

Try to get the center of the muffin a bit higher.

Spray some streusel on it and press gently with your fingers so it wil stick on the dough.

Bake 17 to 18 minutes, until golden and just firm, don't overbake.

Rotate muffin tin from front to back halfway through baking.

Let them cool 10 minutes in their tins, and 10 more minutes on wire rack

before eating them all :)

! See all the muffins recipes !