Tuesday, January 22, 2013

French Apple Tart: Tuesdays with Dorie BWJ

 OK, I'm back.  It's the French Apple Tart that helped me get back on schedule with Tuesdays and Fridays with the Doristas...and it sure is a winner recipe!  I was so unsure of the "applesauce" filling, but that really made this work.

Granny Smith's ready for this tart!

I don't know why the breadcrumbs are in here, but whatever, 
the filling is so much better than just using applesauce.

I went the "chunky" route...

Into the oven, the real tart, and the little one with scraps of tart dough and extra filling and topping.

Yes, the browned edges of apple slices do look good, and I was not trying to make a perfect topping, so I think it looks better than it should have!

So to explain how well this recipe was received, 4 grandkids, one daughter and one son-in-law demolished this in less than 30 minutes!  Ok I helped too.....

And oldest grandchild Shelby says I can post her photo of her helping me cook the main course, Shepards Pie.  Potato scrubber extraordinaire!

To see what other doristas did with the French Apple Tart recipe this week, you can visit Tuesdays with Dorie.


  1. Wow, sounds like this was a success. Bravo!

    (P.S. I think the crumbs were there to absorb moisture and keep the crust from getting too soggy)

  2. Great looking tart. I loved the apple filling. So different than an apple pie. Your apples did brown up wonderfully. Great job! Glad everyone loved it.

  3. Looks good! I went the chunky route as well - I really liked the texture of the filling. I enjoyed this recipe and hope to make it again.

  4. Beautiful! I like the filling on the chunky side as well.

  5. I agree, the applesauce filling made this tart something special. I enjoyed this one too.

  6. Your tart looks beautiful with the chunkier slices. It's always great to have help in the kitchen!