Thursday 14 November 2013

Apple Tart / Tarte aux Pommes

I had got into a new routine and was back into my regular blogging and then crash it went.
Father in law broke his foot so it has been really busy, going with him to the hospital, and then going to his place twice a day to check on him plus spedning more time there as he is sitting in this home all alone as he cannot go out and he will have to wear the cast for 4 weeks.
He does hopp around in his living and to the bedroom etc...

But now it is only 2 more weeks to the next trip to the hospital and he is already feeling better well his foot his better no pain that is a plus point.
So fingers crossed as it is not nice for him to just be inside day after day inside.
He did go to a concert from Hans which was in our town.

Today morning while we were having our breakfast I was just sitting and smiling and Hans asked what are you smiling and then I told him what happend yesterday in his fathers place.
Aparently someone had been ringing my FIL's doorbell after midnight or so.

And my fil thinks it is some one he mush have locked up ( as he was in police) when he was working.
So now he found out a trick, before he goes to sleep he takes the phone from the doorbell off.
But he wanted to try it, he told me Finla when you go down ( I was going to the next door shop to get something for him) ring the bell and I will answer you and then i will not keep the phone on the hook I will just leave it hanging and you ring again and I will see if it make noise.

So I did what he asked when I went down rang him once he answered and I waited few seconds and rang again and I went off to the shop to buy the stuff he wanted and came back to his place.

While I enterd his living room I saw him sitting on the chair next to the door phone and eating grapes from the fruit basket, I asked him Dad what are you doing well he said Finla I was waiting for you to ring again and I just bursted out , I said I rang you second time and ofcourse you dodn't hear anything if you don't keep the door phone back in the hook.

He has been sitting there as he thought I didn't ring the bell second time.
Each time when I think about the incident it makes me  smile and I thought I will share this with you all :-)

This apple tart recipe is from Delicious Magazine and it is so easy to make, especially as one is using shop made puff pastry.



500g block all-butter puff pastry
Flour for dusting
6-8 cox’s orange pippin apples (see tips), peeled, cored, halved and cut into 2mm slices (about 650g) (I used Jognagold)
20g unsalted butter
1 tbsp fresh rosemary leaves
3 tbsp caster sugar
5 tbsp apricot jam
Vanilla ice cream or crème fraîche to serve

For the almond cream

60g unsalted butter, softened
75g icing sugar ( I used only 50 gm )
1 tsp vanilla extract
2 drops of pure almond extract
1 medium free-range egg
100g ground almonds
1 tsp cornflour
2 tbsp dark rum

  1. 1. Preheat the oven to 200°C/fan 180°C/gas 6. For the almond cream, in a small bowl whisk the 60g butter with the icing sugar, vanilla and almond extract for 2-3 minutes until the butter turns pale, then add the remaining ingredients. Whisk well and set aside.
  2. 2. Roll out the puff pastry on a lightly floured work surface to a 32cm round (to the thickness of a £1 coin), then place on a baking sheet lined with non-stick baking paper. Using the back of a small knife, draw a line 1cm in from the edge of the pastry all the way round to give the tart a border.
  3. 3. Prick inside the marked circle all over with a fork, then spread over the almond cream.
  4. 4. Starting from the outside, arrange the apple slices over the almond cream, overlapping them tightly so that only about 1cm of the previous slice is visible. Make a complete circle then start another circle, overlapping the previous one. Repeat this operation until the tart is complete.
  5. 5. In a small frying pan, melt the 20g butter with the rosemary until foaming, then add the sugar. Stir, then remove from the heat and brush the mixture over the apples. Bake for about 30 minutes or until the pastry is golden brown and the apples are well coloured around the edges. With a spatula, lift the tart carefully and check the bottom is cooked and crisp.
  6. 6. Heat the jam very gently in a small saucepan with a tiny splash of water. Sieve it (if you want a very smooth glaze), then brush over the tart. Serve with vanilla ice cream or crème fraîche or simply as it is.


Bombay-Bruxelles said...

I remember a similar recipe in one of my first french cookbooks that I got in France. It was a nice moist tart - just like I love them :-)

Angie's Recipes said...

Finla, this is so gorgeous! I love particularly the first click. Absolutely stunning.

Gloria Baker said...

Look amazing Final! I love apples!

sra said...

How unusual, rosemary in an apple tart!

Vineetha Sush said...

Ha ha thats a funny story...Hope ur FIL feels better soon :) Taart looks amazingly delcious...ur r such a pro in such treats...

Jaya M said...

Awww! I don't know if I should laugh out loud or send you big hugs for being there when your FIL needed you most..bless you both :-))...and these looks so pretty, well I am not surprised with that , you always do fabulous job with them..hugs and smiles