Coming UP Roses Tart

apple tart

It’s important to celebrate life’s little victories.

This beautiful apple tart I’ve named, Coming Up Roses, was made in a cooking class I taught last week. Even the picture makes me happy!

The recipe is fairly simple, the hardest part is slicing the apples, best done on a mandolin so they can be cut very thin. The key here is to really pack the apples tightly as you layer them around the tart.

It’s apple season so grab a bushel and serve a slice of this gorgeous tart to the people you love and you’ll be coming up roses too!

Apple Rose tart 4

Coming up Roses Tart

1 sheet of puff pastry

4 Honey-crisp apples

1 tablespoon flour plus more for work surface

¼ cup plus 1 tablespoon sugar, divided

3 tablespoons butter

¼ cup apricot jam

1 teaspoon water

Preheat oven to 400 degrees.  Roll puff pastry out to eliminate the creases and so it will fit into a 9-inch tart pan.  Place the pastry into the pan and press it firmly up the sides and on the bottom.  Prick the bottom well with a fork.  Line the crust with a sheet of greased foil and add pastry weights or dried beans to the top.  Bake the crust for 12 minutes until it is beginning to brown.  Remove from the oven and reduce heat to 375.  Prepare apples by slicing them in pieces off the core and cut into very thin slices or use a mandolin and slice through whole apple, then cut the apple shards in half at the core.  Sprinkle the bottom of the crust with first flour then 1 tablespoon of sugar.  Begin arranging the apples on the outer edge of the prepared tart crust.  Place apples peel side up, making rows and winding towards the center. Continue arranging apples very tightly working towards the middle.  Roll several thin slices into a coil to form the center.  The exposed peel will look slightly pink on the finished tart. Sprinkle the tart with remaining sugar and dot with butter.  Place pan on a baking sheet and into the oven for 30-40 minutes until apples are tender and browning on the tops.  Remove from the oven and glaze the top of the tart by heating the jam with the water until it is smooth.  Paint the tart surface with the glaze using a pastry brush. Allow to cool before serving.

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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.