November 3, 2013
This post links you to the recipe for the tart, below.
‘Tis the season for pies and tarts – especially apple – and this one doesn’t disappoint! I love how fruit-heavy it is which means it’s also pretty guilt-free.
Recipe link follows. Make sure you also give yourself extra crust over the edge of the tart pan and cover the entire crust edge with buttered/Pam-sprayed foil to allow for “bake shrink” (see how I didn’t do that here?)… you can remove it when you bake the tart with the filling and it should come out perfectly.
Also, I might slightly warm the center apple slices to make them more amenable to bending into that flower shape. Good Gala apples are nice and crispy!
Courtesy of: Georgia Pellegrini’s French Apple Tart
