Now, I have to figure out what to do with the enormous squash (think small watermelon-sized) that they brought, as well as the remaining apples. I mean, the applesauce I made last week was delicious, but once can only eat so much! And I promise to learn how to make my own pâte brisé before the year is up.
02 September 2007
more apples!
I had no choice but to try another dessert recipe this weekend. Laurence and her son Jules came over yesterday with 3 kilos of apples from her father's orchard. Today's masterpiece was une tarte aux pommes. I haven't ever made an apple pie in my life. Turns out that French apple tarts are pretty easy to make. You need pâte brisé for the crust (confession: you can get them already made at the grocery store) and just 2 large apples. The trickiest part was slicing the apples and arranging them nicely in the crust. Sprinkle some sugar over them. Then, beat one egg and mix in some crème fraîche, along with some vanilla sugar, pour over the apples and bake. Now, I have to figure out what to do with the enormous squash (think small watermelon-sized) that they brought, as well as the remaining apples. I mean, the applesauce I made last week was delicious, but once can only eat so much! And I promise to learn how to make my own pâte brisé before the year is up.
Now, I have to figure out what to do with the enormous squash (think small watermelon-sized) that they brought, as well as the remaining apples. I mean, the applesauce I made last week was delicious, but once can only eat so much! And I promise to learn how to make my own pâte brisé before the year is up.
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