This time of year brings apples, and apples for me mean apple tartes.
Nobody could make une tarte aux pommes like Franck’s grandmother, the fabulous Mémé Germain, who passed away last winter just five days before Clémentine was born.
Every time I set out to make a tarte aux pommes I think back to all the times we’d stop at Mémé‘s studio in Beaune on the way home from school and she would have made us one for our goûter.
I personally believe Mémé is up there in heaven drinking her beloved cassis–mousseux and whipping up delicious french dinners for the Cherubims and Seraphims. However, in the meantime making her tarte aux pommes brings her back to us for a while.
Mémé Germains’s Tarte Aux Pommes
1 unsweetened pastry crust (and if you don’t know how to make this, tune in tomorrow)
3-4 Golden Delicious apples (the only kind Mémé would use)
3-4 tablespoons of applesauce
1 tablespoon of butter
Sprinkling of brown sugar
1 tablespoon of clear jelly (i.e. apple, quince, etc.) + 1/4 tsp of hot water
– Butter and flour pie or tart pan (size 6-8 servings)
– Roll out pastry on floured surface until you have circle big enough to fit into pan with a couple centimetres extra to go up the sides. Put pastry in pan.
– Poke pastry here and there with a fork.
– Spread applesauce over bottom of pastry. Right now I use a small jar of “baby food” applesauce or pear/apple-sauce that we always have on hand for Clem. This is handy if you don’t have any applesauce kicking around and don’t feel like making any. One small baby food jar is the perfect amount
– Peel apples and cut in quarters off the core. Slice quarters into even pieces about 1/4 of a centimetre thick.
– Arrange, overlapping (the apple slices shrink a bit when cooked) over applesauced pastry into an outer ring and then a smaller, inner ring. Use imagination and make pretty patterns as desired.
– Pick little chunks of butter off tablespoon amount and drop at random intervals on top of apple slices.
-Lightly sprinkle with brown sugar.
-Put in 200 degree Celsius (400 degrees Fahrenheit) oven for about 20-25 minutes or until apples and pastry are nice and brown.
-Once removed from oven let cool on rack or in pan. When cooled mix jelly with hot water in bowl and using pastry brush brush mixture over crust and gently over apples. This was one of Mémé’s tricks for making it look as good as it tastes.
* Still working on the quality of my “food porn” photos. Progress has been made but as you can see there’s still some way to go…