Monday, March 29, 2010
French Apple Tarts
I made this French Apple Tart this weekend and it was very tasty. And my mom thought it looked pretty with the apples, though I was a bit hasty and did not arrange them as pretty as I could have. I also did not make individual tarts, but just covered the entire pastry with apples. I used 3 tbs butter and some of the dough stayed too "doughy". Next time I will start with 1 tbs as you only need enough to wet the apples so the sugar sticks. I used 3 tbs because I thought it was a flavoring, or made the crust flakier, but now I realize its function.
Also, I recommend following the directions where it says to use a pan with sides. If you do not, butter will drip to the bottom of the oven, which may or may not catch on fire when you increase the oven temperature to 500 degrees in an attempt to "burn" off the butter. Then you may or may not have a heart attack while you wonder if you are about to catch your house on fire. Fortunately, I did not catch anything other than the butter on fire.