It’s not always easy to find the right apple for cooking. For pie you need an apple that will hold it’s shape, such as Cortland, Red Spry, Golden Delicious and Empire. You can use all of one kind, but in this recipe I have combined both firm apples and apples you would use for making applesauce (Braeburn, Crispin, Fuji, McIntosh).
When I made desserts for our French restaurant they were elaborate; bete noire with creme anglais and raspberry sauce, Grand Marnier souffle, creme brulee and so on, extravagant, rich creations to indulge the senses.
Now I prefer a simpler style of baking. This recipe is the quintessential country French apple tart. This is a wonderful version that is great for beginners because you don’t have to worry about rolling the pastry into any particular shape.
The pastry for this pie is so delicately flaky it whispers as you cut into it. I’ve just dusted the pie with icing sugar, but if you want to gild the lily a few drifts of softly whipped vanilla flavoured cream would be lovely. For this and other delicious treats skip over to my culinary “other world” MRS. BUTTERFINGERS. Simply click on RUSTIC APPLE TART.