(Skyhorse Publishing)

Want to eat like a true Parisian? Bake this golden apple tart from Picardy

Bake until dough is cooked through and apples are golden. Serve immediately, with Crème Anglaise 


Emily Dilling
August 4, 2019 8:30PM (UTC)
Excerpted with permission from  My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling. Copyright 2019 by Skyhorse Publishing, Inc. Also available at Barnes & Noble and your local bookstore.

My Paris Market Cookbook takes readers on a tour of Paris’s growing artisanal and craft food scene, including coverage of the latest developments and new generation of chefs and artisans who are indelibly changing the food climate. Visits to markets with local farmers, coffee roasters, and craft brewers offer insight into the exciting development of local food movements in the city of lights and its surrounding region. Complete with seasonal recipes inspired by local products, farmers, chefs, restaurants, and cafés, My Paris Market Cookbook brings the experience of shopping for, and cooking with fresh, locally grown food into readers’ homes and kitchens.

A guide for a new generation of culinary travelers, My Paris Market Cookbook provides curious cooks and avid Francophiles with a unique itinerary for rediscovering the city, including tips on how to find the best off-the-beaten-path natural wine bars, craft breweries, urban gardens, and farm-to-table cafés and restaurants. It’s the perfect handbook for travelers, food lovers, or anyone visiting or living in France—and those of us who just want to cook and eat like a Parisian!

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RECIPE: PICARDIE APPLE TARTE / TARTE AUX POMMES

Ingredients:

Serves 4–6 people

  • Pâte Brisée
  • 1½ cups (225 grams) Applesauce
  • 6–8 Granny Smith or Golden
  • Delicious apples, peeled and cored

Preparation: 

Preheat oven to 375°F (190°C). Line a shallow 10- inch (25 cm) round pie tin with pâte brisée. Cut off any excess crust around the edges and use fingers to mold crust to fit the perimeter of the pie tin. Spread a layer of apple compote on the bottom of the pie tin, distributing evenly. Slice apples into uniform size pieces and use them to create a spiral design starting from the center of the tin and expanding outward until all space is covered (the apple slices can overlap a bit). Bake 25–30 minutes, until dough is cooked through and apples are golden. Serve immediately, with Crème Anglaise.


Emily Dilling

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