A Little Bit of France- A Simple Recipe You Will LOVE!

Tartouillat made with apples and pears

This yummy dish is called Tartouillat, (pronounced tart-o-ya) is from the Burgundy region of France and is typically made with cherries and brandy.

Apples and pears are in full season, so I created this dish to capitalize on their fantastic flavor for my French 2-Day cooking class a few weeks ago.  Many of the class participants voted this dish among their favorites.  The best news; it’s simple and practically fool proof to prepare.

It’s mostly fruit so nice for breakfast or for dessert with ice cream or even a drizzle of caramel sauce!

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Do you love French foods?  There are still a few spaces OPEN for A Day in  France,  it promises to be a stunning display of French foods!

The day begins with me demonstrating Pain Chocolat, as much fun to watch as it is to eat…who am I kidding?  I crave these puffy morsels so I am EXCITED!!

Beet and goat cheese salad from the Ritz in Paris.

We’ll be exploring Bistronomy a Parisian phenomenon and nothing is a better example than this gorgeous Beet and Goat Cheese Salad originally from the Ritz in Paris. To register email lorie@atasteofparis.net OR CLICK HERE

Tartouillat

Tartouillat with Apples and Pears

4 Granny Smith apples peeled, cored and sliced into thin wedges

2 Bosc or Bartlett pears peeled, cored and cut into thin wedges

4 tablespoons butter

1 cup flour

2/3 cup sugar

2 ½ cups milk

6 eggs

½ teaspoon salt

1 tablespoon apple brandy

Preheat oven to 350 degrees. In a large chef pan, cook apples in butter until they become soft.  Add pears to the pan and remove from heat.  Grease an 8 x 11 glass baking dish, pour the fruit into the bottom of the dish.  Beat the eggs with the sugar until it is pale and fluffy, add flour and salt and mix just until combined.  Add milk and brandy and whisk until there are no lumps.  Pour milk mixture over the fruit and bake for 38-45 minutes until top is beginning to brown and springs to the touch.

TIP:
For the best results eat it the day you prepare it, it can hold over night but is not as good the next day. 

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Apple Tart

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Making an apple tart is so easy you could have one for dessert tonight!

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Start with Granny Smith apples.

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Core and slice the apples.

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Roll the crust out to eliminate creases.

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Arrange the apples in 3 rows.

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Sprinkle with sugar.

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Dot with butter and Bake!

Enjoy!

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Apple Tart

1 sheet puff pastry

4 Granny Smith apples, cored and sliced thin

½ cup sugar

2 tablespoons butter

Preheat oven to 400 degrees.  On lightly floured surface roll puff pastry slightly to eliminate creases and to form a rectangle.  Place the crust onto a parchment lined baking sheet.  Spread out apples in three rows.  Sprinkle the apples with sugar and dot with butter. Fold edges of the crust up to create the border.  Bake the tart for 30-35 minutes or until crust is golden brown and apples are tender.  Allow to cool before slicing to serve.

Love Apples?  How About Hard Cider and Calvados?  Then register TODAY for:

The Foods of the Normandy Coast, 2 Day French Workshop-Thursday-Friday October 25th and 26th 10:30-2:00

Join me for a truly unique culinary event as we travel to Normandy for some of the most delectable food on earth.  In Normandy they cook with the 4 C’s; cider, calvados, crème and camembert. We will explore these ingredients as we prepare some of the most iconic, mouthwatering dishes full of love and flavor.

This 2-day workshop is immersion style and we cook side by side. Each day we will prepare breakfast, lunch, dinner and a sweet along with a snack or two!  Wine will be served and a cheese course each day for an authentic French dining experience.  Dinner portions will be packed up to-go.

In addition to this fabulous menu, we will prepare classic, slow fermenting French Bread and European Style Butter to be enjoyed with our meals each day.

For those that want to arrive 30 minutes early on the second day, I will demonstrate the fabulous perfected Saint Eve from Bayeux to be enjoyed by all! And just for fun, we will prepare and taste the Normandy, a cocktail that is all the rage in NYC!

This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime.  Be a part of the fun! Limited enrollment, Fee $189.00

Day 1 Our day will begin with time honored baking skills.  Using an old fashioned French recipe, we will prepare French Boule and amaze your taste buds with European Style Butter, both to be eaten during our class.  The perfect start to our days together will be sumptuous Oeufs Cocotte.  For a luxurious snack we will prepare Caramelized Apples and Calvados over Camembert.  For lunch we will have gorgeous Tartine topped with avocado, ham, tomatoes and Balsamic Reduction served French style with a Green Salad. For dinner, Chicken Normandy with Potatoes, Onions and Apple Cider is a classic slow roasted dish with a rich complex sauce as only the French can do!   For dessert each guest will prepare an Apple in Filo and Calvados served with Carmel Sauce, my favorite Normandy bites as pretty as it is tasty!

Day 2 Arrive 30 minutes early for a demonstration on the perfected Saint Eve of Bayeux, a truly unique treat that offers creamy, crunchy, chocolaty goodness in every bite.  We will start our day with moist and dense Apple Cake.   For an irresistible snack we will make Apple Bacon Gruyere Madeleines.  We will prepare a composed lunch of White Fish Meuniere served alongside pretty Vegetable Gratin and creamy Brie Potatoes Dauphinoise.  For a lovely take home dinner we will prepare hearty Spicy Sausage and Lentil Soup and a fabulous Normandy Salad with apples, cherries, walnuts and creamy cheese. For a beautiful finish to our day we will make Apple Soufflé with Calvados Sauce.