Tuesday, November 29, 2011

{TWD} Normandy Apple Tart


One advantage to having so many tarts to make for Tuesdays With Dorie - four tarts over a four week span - is that I could make one big double batch of Dorie Greenspan's Sweet Tart Dough and use it for all of the tarts, baking the different tart recipes in a variety of sizes, from minis to nearly full size. The dough is perfect for freezing, but I baked all of the tarts in a matter of just a few days. In fact I baked this week's Normandy Apple Tart the day after I had baked the Alsatian Apple Tart, which gave us perfect comparison of the two recipes.

n.o.e.'s notes:

- This week the recipe was chosen by Tracey of Tracey's Culinary Adventures. Tracey is always cooking and baking up something interesting in her kitchen, so when you click over for the tart recipe stay awhile and explore the other delicious things that Tracey posts on her blog.

- This tart has three elements: a sweet pastry base, an applesauce layer, and apples sliced on top. The recipe gives directions for making applesauce, which looked quite enticing, but I had several bags of homemade applesauce in the freezer, so I opted to use it instead.

- The rectangular tart pan that I used is approximately 3/4 size of a full tart recipe.

- With the tart crust already made, once I thawed my applesauce it was quick work to cut some apples and pop the tart in the oven.


the verdict:

This was very popular with my book group; the members couldn't stop exclaiming over its deliciousness. I'll have to say that as good as this tart was, I preferred the custard-based Alsatian apple tart.

Today's other TWD recipe is for Sour Cream Pumpkin Tart, which I posted here.

6 comments:

Tracey said...

I can't tell you how much I love the rectangular tart pan, and your arrangement of the apple slices in it. It's such a nice change of pace from Dorie's version! Thanks for baking with me, and for the kind words :)

Tia said...

i wonder why everything looks better in a rectangular pan! i have a question - what size is your pan? does it fit the same recipes as a regular 9" pan?

Nancy/n.o.e said...

@Tia, the tart pan is definitely smaller than a 9" round pan; I'd say about 3/4 the size. I think I bought it at Williams-Sonoma, and it's about 4.5" x 13"

Les rêves d'une boulangère (Brittany) said...

I've always wanted to make an apple tart like this. The layout of the apples look so pretty!

Ps. A custard based one would be my favourite too!

Laura said...

I have some left overs tart dough in the freezer, and some homemade apple sauce my kids don't like, so all I need is to slice some apples. Done deal, I will make it today!

I have a recipe for a Normandy apple tart that uses frangipane and lavander as bottom layer for the apples. It is one of the best things I have even eaten.

Love tarts!

Kayte said...

Looks delicious...wish I had a slice right now!