Sunday, January 15, 2012
Tarte aux Pommes Mapie Traditional French Apple Tart
Tarte aux Pommes Mapie
Traditional French Apple Tart
1Unbaked Tart Shell
2 Large firm apples peeled and sliced thin
8 tbsp/120 ml Butter
1 1/4 cups/300 ml Sugar
4 large eggs (Fresh from the coop)
3 tbsp/45 ml Flour
Optional but I add a teaspoon of vanilla and a few good grinds of fresh nutmeg.
Pre heat oven to 450F/230C.
Line a removable bottom tart pan with the pastry. Arrange the prepared apples in the pan. Melt the butter over medium heat and continue heating until it turns a light brown colour. Add butter and seasonings to the sugar and combine. Add the flour and mix in well. Add the eggs one at a time and beat to combine. Pour mixture over the apples and put in the pre heated oven for 8 minutes then reduce the heat to 350F/180C and bake an additional 45 to 55 minutes until the tart is brown and doesn't jiggle in the centre when shaken lightly. Cool then remove the tart from the pan serve as is or dusted with confectioners sugar.