[Apple Tart - warm or cold]
...we were having company for dinner...and I thought that a traditional French Apple Pie would be just the thing for dessert...
...I actually had this same tart when I was in Paris many years ago...it consists (Julia says) "
of a well flavored applesauce spread over a partially cooked pastry shell...over which you place thinly sliced apples in a design of overlapping circles..."
...you start with the
Vegan Pâte Brisée Sucrée [Vegan Sweet Short Paste]...
...which I rolled out on my handy-dandy
Pie Crust Helper...
...Julia of course uses a special two part French Tarte Pan...but I don't have one...so I used my springform pan...because this tarte is served unmolded...freestanding...crust exposed...and since my pan is not fluted...I tried to make a pretty top to the crust...
...poked and prebaked...
...then you peel and thinly slice some apples...Julia specifies quartering them...but I used my little corer slicer thingy...and then just sliced those slices again...put those slices in a bowl with some lemon juice and a little bit of sugar...
...then use the rest of the apples to make an applesauce...Julia gives several options for mixing in...I only used vanilla, sugar, Earth Balance...
...and cinnamon...of course...I can hardly imagine an apple pie without cinnamon...
...then...spread the applesauce in the partially baked crust...
...and arrange your apple slices in pretty neatly overlapping circles over the top...
...there's a picture in the book...so I tried to make mine look like that...
...then you just bake it until the apples have browned lightly and are tender...mine took about 40 minutes...at 375° F....
...then you brush on some
Vegan Gelée d'Abricot
...then unmold the tarte and slide it onto the serving dish...
...thankfully the crust held its shape...
...we served it still warm...but not hot...
...it was a pretty and delicious company dessert...
...but also...not a difficult dish to make for any day...really except for the applesauce and the glaze no more difficult than 'American Pie'...
Substitutions:
only Earth Balance for the Butter
Recipe here:
Mastering the Art of French Cooking pp. 635 - 637...
