Recipe for French Apple Tart


1 (9-in) pre-cooked tart shell
2 lb apples preferably golden delicious
1/2 lemon, juiced
2 tablespoon sugar (or more if needed)
3/4 cup apricot jam
1/4 cup calvados =or=- dark rum or cognac
2 tablespoon butter


PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here