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Tarte aux Pommes with grated apples

post #1 of 2
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A few years ago I had a tarte aux pommes but the bottom layer of apples had a coarse texture.  The apples were lightly cooked, and  I loved it.  Out of the dozens of traditional recipes I've looked at I've only found one that uses shredded raw apples and egg rather than making an applesauce.  It seems like a quick and dirty shortcut, but It makes a very nice texture with a fresher flavor.

 

Anyone have experience making or eating this sort of thing?

post #2 of 2

Yes and I make this kind of tarte regularly.  You can find the recipe from Paula Peck's book,  THE ART OF FINE BAKING.  You can get a hardbound copy very cheaply at AbeBooks.com.   For a 9 inch tarte (partial recipe follows):

3 pounds tart apples, preferable greenings

1 lemon, grated rind and juice

1/2 to 3/4 cup water

1/2 cup yellow raisins 

 

 

...While pastry is chilling [in the fridge or freezer prior to baking], peel, core and cut apples into thick slices.  Place them in a heavy saucepan with lemon juice, grated rind, and about 1/2 cup water.  Cover saucepan and cook over low heat for 10 minutes.  As soon as apples begin to steam, remove cover.  Stir gently.  Cook uncovered a few more minutes until they are just tender but not entirely mushy.  Add raisins and sugar to taste. Cool...

 

Later on you'll fill the chilled pastry shell with the filling, add either a lattice or layer of apple slices and bake for 1 hour and 15 minutes...

 

 

FWIW her recipes sometimes could use a bit of editing for clarification and I've made several postings on tartes.


Edited by kokopuffs - 10/19/13 at 7:12pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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