The January 22nd recipe selection for the baking group,
Tuesdays with Dorie: Baking with Julia is the
French Apple Tart.
This recipe is from the book, Baking with Julia, by Dorie Greenspan,
found on pages 379-381.
The contributing baker for this recipe is Leslie Mackie.
Host Baker: Gaye of Laws of the Kitchen
Check out all the links in the LYL section of TWDBWJ.
My first attempt at baking a French Apple Tart was at a Pastry Techniques course I attended at The French Culinary Institute in New York City. The French Apple Tart was our first class assignment. I fell in love with French pastry! Simply delightful. My takeaway from the class tart recipe was a preference to using an apple not as tart as the Granny Smith. I prefer Golden Delicious apples in my tart. I don’t use bread crumbs as the recipe by Leslie Mackie indicated.
TART PAN vs PIE PAN
Short answer: The main difference is the shape and depth of the sides.
Click on following links to read more about TARTS vs PIES.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.