Free Form Apple Tart — Tarte aux pommes libre de forme
What about a nice easy-to-make apple tart to enlighten your Saturday….
If you liked my green vegetable tart, or simply enjoy to see when the pastry goes “pouf” in the oven, I have another delicious tart for you. I think you had been warned, in Béa’s land, there are many tarts.
In the series, “how to use puff pastry leftovers“, the ideas abound. In brief, the truth is that you do not always want or need a very complex recipe requiring a huge thinking effort or an endless preparation. Life should be easier on us at times, even when we feel a strong sudden craving for a delightful dessert - come on, it happens! - so let’s grab the moment when it is there in front of us.
I always have apples at home- whenever I can, I like to keep a crate of apples in a cool place of the house. With apples, there are many sweet dessert ideas at hand, beside the true pleasure of biting in a fresh raw apple (and the first bite is always the best for me!)
As to the choice of apples, I personally love Jonagold, Reinette, Pink Lady, Mc Intosh, Braeburn, in short most apples (maybe I should have started with saying this?) Choose according to your preferences.
To make a quick apple tart, you only need 3 things, a tiny amount of work, and a lot of enjoyment!
You need:
- Puff pastry
- A few apples
- Brown sugar
Steps:
- Preheat your oven at 425 F (220 C).
- Roll your dough in a rectangular, or square. Make little holes at the bottom, and place on a baking sheet.
- Slice your apples thinly. Place regularly on top of the dough, following the pattern you like.
- Use granulated brown sugar to sprinkle on top.
- Place in the oven for about 15 mns, or until the dough has a nice golden colour.
- Take out and cool down on a cooling rack.
As simple as it is, what makes this tart delicious is the puff pastry with the apples, and a good quality flavorful sugar. Who said that food needed to be complicated to be the top of the top?
As we say in English, “one apple a day keeps the doctor away” (and we say nothing in French, we stay quiet).
Idea from Donna Hay’s recipe
19 Comments »
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Your tart is simple but it seem delicious… i like it…
Comment by Fabienne — On March, 18th, 2006 at 11:44 am
J’aime beaucoup la pink lady mais en ce moment je suis très cox.
Comment by AnneE — On March, 18th, 2006 at 1:23 pm
simplicity is good, and that looks like the perfect dessert for welcoming spring. do you think pears could work too?
Comment by genevieve — On March, 18th, 2006 at 5:42 pm
Merci Fabienne.
And sweet ones.
Anne, ah oui la Cox, elle est très bien aussi, je ne pense pas assez à en prendre!
Genevieve, yes I am sure pears would do, but make sure they are not too ripe or not too firm either. In the middle
Comment by Béa — On March, 18th, 2006 at 6:19 pm
what a nice way to keep the doctor away! I would definitely add some macadamia nut vanilla ice cream!!
Comment by Kat & Satoshi — On March, 19th, 2006 at 12:19 am
Bea,
What a nice reward for those of us who have cleverly saved up all those scraps of pastry dough!;) They look quite inviting! Now I have to use the leftover pate sucree in my freezer…
Comment by Anita — On March, 19th, 2006 at 12:22 am
Oh, c’est une recette pour moi ! D’une part parce qu’elle a l’air difficile à rater trop complètement, et ensuite parce qu’elle a l’air délicieuse…
Comment by Liza — On March, 19th, 2006 at 4:16 am
hello bea, sure is tastier that homemade apple pie.
bea i tried the cannelé,” mais c’est raté”, because i was stubborn.. i filled the mold to the top. wahhh!
Comment by relly — On March, 19th, 2006 at 11:15 am
Hi Relly, so sorry to hear about the cannelé raté, mince alors! I suppose ils ont débordé??
ca arrive quand on s’y attend le moins! Et je parle d’expérience! 
Anita, Miam sweet pastry, what are you going to do with it??
Liza, ah ah ah, on ne sait jamais pour les ratés
Comment by Béa — On March, 19th, 2006 at 12:13 pm
Kat, ice-cream? Cheeky one!
Comment by Béa — On March, 19th, 2006 at 12:14 pm
your pictures are wonderful! makes me want to lick the food off the screen
Comment by rokh — On March, 19th, 2006 at 1:20 pm
Apples + pastry = Ivonne is in heaven.
Merci!
Comment by Ivonne — On March, 19th, 2006 at 8:04 pm
Hi Rokh, thanks for your lovely note. I don’t want you to get an indigestion by licking the screen
Ivonne, ahah, I think I figured this out!
Comment by Béa — On March, 19th, 2006 at 8:44 pm
Looks so good. Thanks Béa
Comment by bonheursdesophie — On March, 20th, 2006 at 3:54 am
[...] I have been completely envious of Bea and all of the gorgeous tarts she’s been posting over the last few weeks. Each one is picture perfect shades of gold and butter. And, after indulging a bit in the lovely puffed pastry tart from Two Tartes, I decided it was time to make my own. [...]
Pingback by cookbook 411: I eat, therefore I am — On March, 20th, 2006 at 12:45 pm
Eh oui bea débordé, et moi aussi débordé LOL. Mais mon mari a tout mangé.
Comment by relly — On March, 20th, 2006 at 4:49 pm
so simple but it looks so gourment!
Comment by araceli — On April, 5th, 2006 at 6:02 pm
I just wanted to tell you that so many of your recipes have inspired me SO much - this is the last one I made (tonight!) and fresh whipped cream to go with it - amazing. Thank you for the inspiration!
Comment by elyse — On January, 27th, 2007 at 10:26 pm
heyy apple cobbler is great
Comment by Annonomuos — On April, 22nd, 2008 at 1:25 pm