Tuesday 22 January 2013

French Apple Tart : 'TWD : Baking With Julia'

Nearly a month after I last baked with the 'TWD : Baking with Julia', I rejoin them this Tuesday with the French cousin of the Apple Pie, a French Apple Tart . Turns out the difference in title of the two desserts is more than just semantics. There is a technical difference between a pie and a tart. A pie with its crisp, flaky crust is much deeper than a tart and served straight from the pie dish. The tart is made in a pan with a removable bottom, only has a bottom crust and the goal a firm, crumbly crust. Honestly, for a non-purist like me, its more like "you say potato, I say potahto"!!


So, now that you've got your baking lesson of the day, we get back to the recipe on hand. The crust is made with the dough that we had used earlier to make this peach leaf pie. The filling is a cinnamon-apple compote that is then topped off with a beautiful, classic arrangement of dark-edged, paper thin apple slices that the French refer to as a 'rosette'.

 
Having worked with the dough before, the crust came together beautifully. The oven-roasted compote, too, is fuss-free and easy to prepare. The rosette, well, was a different story. The photographs say it all. "Quelle horreur, ma cherie!!", I can well imagine the reaction of a horrified patissier at my disastrous, clumsy attempt at recreating his beloved rosette. Instead, I take refuge in the words of Julia Child when it comes to imperfect food presentation. In her own words, "Never apologise, never explain". Amen!!


Apart from the look of the rosette, it all turned out beautifully. You had the buttery, firm crust that yielded to a creamy apple compote with lemon and cinnamon undertones. The thinly sliced, dark-edged apple slices on the top are a welcome textural change to the oven-roasted compote that lies beneath it. I am particularly partial to the combination of cinnamon and apples and went with an additional sprinkling of cinnamon powder on the rosette of apples.


But, here's the thing, there is nothing wrong with this apple tart. Each individual component turned out as it should. But, I think when it comes to the filling, I still prefer the all-apple slices filling of an apple pie as compared to this combination of apple compote with slices just on top. I seem to enjoy the bite of the apple slices much more than the texture of apple compote in my tart. Again, that's just my personal preference!! I'll leave it for you to decide on how you like your apple tart!!

A year ago: Venetian Carrot Cake
Due to copyright considerations, only the person hosting the recipe for the group 'TWD:Baking with Julia' can post the recipe on their blog. The recipe for this French Apple Tart will be available on Gaye's blog. Alternately, you can write to me at bakerindisguise@gmail.com and I will mail you the recipe.

20 comments:

  1. Gorgeous photos! I was surprised how much I liked this one :)

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    1. Thanks Liz!!! I liked it.. but was not too crazy about it ...

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  2. Beautiful photos.. I liked the apple filling a lot, I prefer that to the sliced ones I think..

    We also talked about what is pie and what is tart while I was serving the tart.. I agree, it does not really matter what they are called they are the same thing :)

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    1. Thanks ferda!! :) I just realised I've been using the words pie and tarts interchangeably all my life.. Ah well!!

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  3. Yout tart turned out beautiful!

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  4. Sarwani, you know, your post made me smile, I really enjoyed reading through it and looking at your lovely photographs - I always enjoy visiting your blog and today is no exception! I agree with you on the personal preference bit, some people really like these very French tarts (like me), others just prefer apple pie. I like the look of your tart, I am sure it was delicious even if you were not that happy with it. Very nice presentation and wonderful photography!

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    1. And you always have the kindest words, Andrea!! Thank you so much!! Thats the thing about food.. it can elicit a different opinion from everyone.. my rule... if it tasted good, its perfect!! Most people on the group seem to agree with you in that they really enjoyed this tart!!!

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  5. Beautiful! I like the compote, but then again, I also like my cooked apples very soft. This is maybe not my favorite dessert, tastewise, but its beauty makes up for a lot!

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    1. Thanks!! And I like my apples to have a bite!! Agree with you.. I've had better pie/tarts!!

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  6. Great photos! Love the fork design. I left my filling on the chunky side to give it some texture. I really liked this tart. Just lovely your tart is.

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    1. Thanks Cathleen!! The tart was okay.. maybe I should have left more chnks.. that would have probably helped the tart along for me!!

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  7. I just love the fork mark in the sugar cloud :)
    I too get lost when things get too technical. I mean, tart, pie..the names are not the issue here, what matters is a good recipe that gets you addicted with one bite.
    I too prefer an apple pie with all apple slices as opposed to any other combo

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    1. To be honest Sawsan, a while back a friend of mine had put up pics of her meal in a restaurant where there did something similar in a sugar cloud.. and it just stuck with me.. and it was one of those days when I was stuck on how to photograph this pie.. and thought I jazz up the post with this sugar cloud idea!!!

      Like i said. I've been using the words pie and tart interchangeably!! :))

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  8. I agree - tart or pie - as long as its good, it doesn't matter what you call it!
    The sugar dusting imprint on the side was a lovey touch :-) Beautiful!

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  9. Or tomato - tomahto :) Rustic looking tarts are fun too! Glad to see you had fun making this one.

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    1. Haha.. making it was easy...i just wished it tasted better!! :)

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