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.



    • It’s the fresh, real flavour of home-made food that makes the difference. Simple to prepare and full of flavour – that’s what is important. Then doodle becomes the wonderful icing on the cake, Janet. Bon Appetit Virginia

  1. Is a “doodle” easy? You make it sound easy compared to your desserts at your French restaurant. Husband has a birthday coming up this month and always wants apple pie with vanilla ice cream. Perhaps I will surprise him with your French apple tart! Hugs, Virginia!

    • Lucky husband to have a pie-making Jo Nell. When you don’t have to make a top and bottom crust and wrestle same crusts into a pie plant – that’s a doodle! It’s a marvelous way to bake a fresh apple pie. Bon Appetit dear friend. Virginia

    • Merci, Miss T. I always feel this version of apple pie has so much panache. To make it even more French I would sprinkle a little Calvados over the apples. Ooh la la!!! XX Virginia

  2. Yummy, yummy! I make a tart like this, but I call it a bomb. That’s because of the shape, not because when I put it on the table there’s an explosion of eating, and the dessert is annihilated. xoxo

    • I love your description of a “bomb”, Resa. I am buying apples like mad these days. Our local grocery store in Ladner (a real grocery store that does not sell tires.) has almost a dozen different kinds of local apples – all at a dollar a pound. XXXOOO Virginia

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