Julia Child's Tarte aux Pommes
Yes she is the Diva of cooking. This is Apple Pie at it's best. You may have doubts but give it a try. Use the Pate Sucree recipe for the crust and your guest will just die.
- 10-inch partially cooked pastry shell
- 4 pounds cooking apples
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
- 1/3 cup apricot jam/preserves
- 1/3 cup Calvados, rum or cognac (or 1 tablespoon vanilla)
- 2/3 cup granualted sugar for topping
- 3 tablespoons butter
- 1/2 teaspoon cinnamon
1) Preheat oven to 375F. Quarter, core, and peel the apples. Cut enough to make 3 cups into 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart.
2) Cut the rest of the apples into rough slices. You should have about 8 cups. Place in a pan and cook over low heat for about 20 minutes, stirring occasionally, until tender.
3) Beat in apricot jam, Calvados, sugar, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon.
4) Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.
5) Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and paint over it with a light coating of apricot glaze. Serve warm or cold with whipping cream or a scoop of ice cream.