seasonal recipes

“if you are afraid of butter, use cream.” - Julia Child

apple tart

For this tart, the purée is flavored with just a hint of vanilla and the top of the tart is brushed with butter and sprinkled with sugar so it comes out lightly caramelized but not too sweet. Served with sweetened crème fraîche or whipped cream flavored with just a touch of Calvados, it just might be a slice of heaven.

serves 6 to 8

1 9-inch partially baked tart shell, for the pâte sucrée recipe click here

3 Golden Delicious apples, peeled, cored and sliced into even 1/8 inch slices

1 tablespoon unsalted butter, melted

1 tablespoon sugar

for the apple purée

3 Golden Delicious apples, peeled, cored and diced

1 vanilla bean pod, split lengthwise

2 tablespoons sugar

2 tablespoons butter

Preheat the oven to 375 degrees.

To make the apple purée, put the diced apples, vanilla bean pod, sugar and butter in a saucepan with 3 to 4 tablespoons of water. Cook gently, stirring often until soft, adding more water if necessary, for about 10 to 15 minutes.

Use the tip of a knife to scrape the seeds out of the vanilla bean, then discard the pod. Transfer the mixture to a food mill or food processor and purée until smooth. Spread the purée evenly in the partially baked tart shell. Carefully arrange the apple slices in a neat circle around the edge, they should be tightly overlapping but not squished together. Depending on the size of your tart pan and the apples, you can repeat to create an inner circle or just fill in the center in a decorative pattern. Brush with melted butter and sprinkle over the sugar.

Bake in the preheated oven until just browned and tender, about 25 to 30 minutes. Serve warm or at room temperature.

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