Finally, I am back to blogland! Since the kids have been out of school they have stayed on the computer non stop between the two of them! I haven't had a chance to peek in! They went back to school on Monday so life is getting almost back to normal (depending on who you ask!)
My daughter had a project assigned at school that she had been working on for weeks. Each student was given a Country that they had to research and do a report on. Included with the report, they had to prepare some sort of food from that Country that could be fed to the whole class. She was lucky enough to get France. I say lucky because some kids got Egypt and they prepared some drink with seaweed. I would not have had a clue about that one!
It came down to the night before her report was do so I made a quick dinner and she and I started on our French dessert! Just for the record, I am not a baker. I will craft for hours but I hate to cook!
We found a recipe for Tarte de Pommes a la Normande - which is actually an Apple Tart.
It was actually pretty simple to make and tasted AMAZING!
She and I set out peeling apples. LOTS of apples. She has a class of 30 so I knew we were going to need 2 tarts. Since I am not a baker, I do not have those wonderful apple peelers or apple corers that make this type of job a little easier. She and I worked together like a great mother and daughter team! We laughed, made a mess, talked about our days, and had a great time! It was so nice just to have some time to talk and laugh.
I cheated and used 2 frozed pie crusts. I wasn't even going to attempt to make those!
The following is the recipe:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
About 6 medium apples, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, for garnish
Whipped topping, for garnish
Preheat the oven to 375 degrees F.
To make the crust:
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling:
Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.