Friday, November 12, 2004
Tarte aux Pommes
On my table sits a basket of apples, more windfalls that I rescued from the deer. For supper tonight I made a tarte and glazed it with some apple jelly for color.
After peeling and slicing the apples I cooked them with a little white wine and freshly crushed sugar until they were translucent, then I piled them onto a round of pâte brisée in my baking pan. I then dotted the apples with a few nubbins of butter and folded the crust up to make an edge.
I placed the pan into the dutch oven and set it into the coals and placed a few coals on top of the lid. After about 20 minutes, I lifted the lid and brushed on a bit of jelly, setting the lid back on for another 5 minutes. When I lifted the lid again, I had a golden, juicy tarte for dessert.
This is my first contribution to the second edition of the Sugar High Fridays, the food-blogging event hosted by Jennifer.