For this week’s TwD: Baking with Julia assignment, I wasn’t too jazzed about making tart dough from scratch, especially since I waited till Monday night to make everything. But, fortunately, I had all the Presidential Inauguration coverage to keep me entertained. That, and I was intrigued by the fact that this French apple tart use pre-baked and smooshed apples as a filling and only sliced apples on top for decoration. I suppose I wouldn’t have minded slicing enough apples to fill the entire tart because I finally broke down and purchased a mandoline! Though, mine is black and not the nifty red like in the link.
I followed the recipe for the most part, but I have to make yet another comment about the amount of ingredients Dorie’s recipes require. Granted, I only made half the tart dough, so I have one frozen and ready for next time. But, as for the apples, I was amazed that the recipe called for six Granny Smith apples for the filling! I used only three, and that was plenty to fill the crust. I used half of another apple for the sliced top layer design. I could’ve used the other half to make more layered circles, but that still means I only used four apples total. Dorie’s recipe called for another two to three apples just for the top circle layers. Good lord. Nine apples in one tart? That would be one apple-y tart. If you like apples, you should really try this French apple tart! Another bonus is that you can get the recipe from one of the nicest bloggers out there and this week’s host: Gaye of Laws of the Kitchen.