While in France this trip, we visited our long-time family friends, Françoise and Albert Poyet at their house in the small village of La Canourgue. Here's a picture of their house to set the scene :
This house has been in Françoise' family for literally hundreds of years. There are painted portraits on the walls of her family members through the years ... some from before the French Revolution, some after.
How to make a Tarte aux Pommes (French Apple Tart)
Step 1 : Walk a block to the corner market to get supplies :
* Apples (3 or 4)
* Applesauce
* Frozen Butter Crust (puff pastry could also be used)
The person at the check-out register will know exactly what you will be going home to make, and will bid you "Bon Appetite!"
Step 2 : Lay out the crust in your favorite tart pan. Françiose left the baking parchment in the pan to make clean-up easier.
Step 3 : Spread applesauce on the bottom of the crust, so the tart doesn't get too dry. We bought some single-serving cups for this purpose.
Step 4 : Peel and slice the apples in 1/8 -1/4-inch wedges. Arrange in a pleasing pattern. My job was to peel and slice the apples, aside from recording the scene. ;-)
It really doesn't take as long as you might think to arrange the apples in this single layer, as opposed to just tossing them in like we do for American apple pie.
Step 5 : Sprinkle with sugar and cinnamon as desired. (At this point, I think I've seen Martha Stewart add apricot jelly over the top to make a nice glaze.)
Step 6 : Bake at 425 degrees F for about 20 minutes.
Cut and enjoy! It can be eaten by hand (like a slice of pizza). The crust is strong enough to hold it together.
Bon Appetit!
Thank you for the cooking lesson, Françoise!
Please note : this is a family recipe handed down over the years. There are no precise measurements. You just do it until it's right ...
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