• 50771cdd36da85fb45983bbd07462f0c

Tarte Aux Pommes

Dear Tim, Words cannot express how thankful I am for all that you’ve done for me over these past few years—from helping me throughout the study abroad process to working with me extensively on my thesis. Being in ISP has made me think more critically as a person, as a traveler, and as a language learner. I am so grateful for the community I’ve made and the experiences I have had through this program, both preparing for Paris and having an outlet to reflect afterwards. Good luck with all of your future endeavors after UMass – I’m sure they will be nothing short of extraordinary. -Julia

Serves 8people
medium-sized (6oz) apples, peeled, cored and quartered lengthwise
cup sugar
tbsp water
tbsp butter, melted
cup warm apricot glaze
10 or 11-inch prepared tart shell, refrigerated
For the apricot glaze:
cup apricot preserves
tbsp water or orange-flavored liqueur such as Cointreau or Triple Sec
Squirt the apple quarters with lemon and set aside. Cut 4 apples into quartered (16 total) chunks and place in a medium saucepan with sugar and 1/4 cup water. Cook over medium heat with cover slightly akimbo for about 3 mins. Remove the cover and cook a few minutes longer, stirring, until apples have broken down into a compote. Set aside to cool.
Slice the remaining apples (12 quarters) length-wise very thin. Use a mandolin, flexible carving knife, or very sharp chef's knife. Try to get the slices no more than 1/8"-thick. Preheat oven to 400° F.
Fill the tart shell with cooled compote almost to the top, leaving 1/4" of crust exposed. Arrange the sliced apples around the tart in a fanned pattern. You will get one ring of apples around the outside of the tart and may have a hole in the middle that can be filled with a line of layered apples. It might be possible to do a second ring of apples to completely cover the compote. Brush apples with melted butter.
Bake for 35-40 minutes, until the apples are brown, but not burnt on the edges. If pastry is browning too deeply, shield it with a ring of foil. Remove and cool on a cooling rack. Brush a thin layer of warm apricot glaze across the top of the apples, but not the crust. Serve on its own, or with a dollop of freshly whipped cream.
To make the glaze: in a small saucepan, bring the preserves and water (or liqueur) to a boil over medium heat, stirring often. Cook 2-3 minutes until thickened. If the preserves contain large chunks of fruit, process or blend until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a large spoon or rubber spatula to extract as much liquid as possible.

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