We have come home from France for two weeks to see what can be done with the apple farm. The farmer who rented it for seven years decided not to renew his lease. So this year we’ll try and sell the crop to a local apple juice company who’ll supply the bins and lorries but it’ll be up to us to pick the the fruit.
in the empty cold-store apples everywhere I breathe
MJ’s Tarte aux Pommes
I’ve never really grasped the tart or pie issue. When I was little my mother made what we always called apple tart: on a large Pyrex plate with a pastry bottom and top. But some people will say that a pastry top automatically makes it an apple pie. For others, a pie only has a top crust. In France it’s easier, they’re all tarts. If you know what I mean!
My friend MJ’s recipe is exceptionally easy but impressive. The addition of lemon curd is a touch of delicious genius.
In France the ready made pastry is particularly good. You can buy 'all butter' (pur beurre) versions thus avoiding the dreaded hydrogenated vegetable oil thigh building and heart clogging ones. And you buy it as a ready rolled circle in its own sheet of baking paper too. so all you have to do is unroll it and trim it to fit a flan dish. Alternatively you can buy a ready baked pastry case.
If you go along the uncooked pastry route, prick the bottom of the pastry all over with a fork once you’ve fitted it into your dish and bake it for about 10 minutes at 180°, just until it starts to turn colour and then continue here:
Spread some bought apple puree over the bottom of the pastry case. About 150gr should be enough. Quarter and core some dessert apples, (don't peel them), slice them thinly and lay them in a pretty pattern over the puree.
Heat a good tablespoon of lemon curd with a teaspoon of water and use it to glaze the uncooked apples. Sprinkle with a little bit of cinammon.
Cook the tart for about 20 minutes at 180° but make sure the pastry doesn’t get too brown.
Hungry Writing Prompts