When I made desserts for our French restaurant they were outrageously elaborate. It was never just chocolate cake but a dense flourless creation – bete noire with creme anglais and raspberry sauce. I went through gallons of cream making Grand Marnier souffles, creme brulee and praline ice cream with salted caramel sauce. Desserts in our restaurant, Roxy’s Bistro, were 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 wonderful version is great for beginner pastry makers 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.
The markets are filled with dozens of different kinds of apples. Slip into my kitchen and bake with MRS.BUTTERFINGERS.