Tuesdays with Dorie: Tarte Fine

September 28, 2010

This week’s recipe for the Tuesdays with Dorie bakers is Tarte Fine, which is the classic combination of puff pastry and apples. Trés French!

It was selected by Leslie of Lethally Delicious, which is on my regular blog-reading list. Leslie is a serious chocolate lover who bakes and cooks lots of delicious-looking things and has been known to eat dessert for dinner. How great is that?

What I did:

  • I made 1/2 of Dorie’s recipe, which used about 4 oz of puff pastry and 1 1/2 Golden Delicious apples.
  • I made my own puff pastry! It’s been on my to-do list for quite a while (like two years) and darnit, I wasn’t going to buy puff pastry for this recipe. I used the recipe from The Professional Pastry Chef by Bo Friberg. The dough was easy to work with and I think it turned out great. It made about 2.5 pounds of pastry, so as an added bonus, I have lots of puff pastry in the freezer now!

It puffed!

How it went: Not counting the time spent making the puff pastry, this was quick and easy to put together. Roll out the dough, peel and slice the apples, add a little egg wash and a sprinkle of sugar, and pop into the oven.

How it tasted: Great! The simple, classic combination of apples and buttery pastry is delicious. My husband thought it was a little hard to eat because the apples slid off the pastry; he suggested the addition of something to “glue” the apples to the pastry. His favorite part was the puffed up edges of the pastry. In hindsight, I should have skipped the apple slices I added around the edges. It would have left more room for the pastry to puff on the sides.

Want to give this a whirl? Look on page 315 of Baking: From My Home to Yours, or Leslie will have the recipe published today.


  1. I am in awe of everyone who made puff pastry this week! I love how you got such great color without burning your pastry. Wish I’d done that!

    Thanks for baking with me this week!

  2. Wow, I am impressed. Making Puff Pastry is on my to do list. I bet it was yummy.

  3. SO impressed that you made your own puff pastry! And look at that puff – you rocked it! The tarte looks gorgeous, and yay for more puff pastry in the freezer!

  4. You rock making your own puff pastry. And then to only make half the recipe. Yep, you win. 😉

  5. Congratulations! Your tarte fine looks awesome! Made-from-scratch puff pastry? Puff pastry was one of the more “temperamental” and difficult technique we had to deal with at school. Bravo!!

  6. WOW! I’ve never even thought about making my own puff pastry-yours turned out beautifully. This was truly a wonderful tart!!!!

  7. great job – looks so delicate!!! I did a caramel apple cake instead – puff pastry procrastination 😦
    love the edges on yours.
    Tia @ Buttercreambarbie

  8. Your puff pastry and tart look just perfect!

  9. This is such a beautiful tart, just the right shape and color. I think I’ll try the puff pastry recipe from your recommended site – it looks really good.

  10. This looks fabulous Jill – I love how your apple browned up – mine sadly did not.

  11. Isn’t making your own PP fun. It puffed up beautifully. Definitely a keeper.

  12. Fabulous job on the puff pastry, Jill! It is still on my to-do list. I made the version with melted butter and sugar and I think it glued the apples in well.

  13. Your puff looks WONDERFUL! Congratulations on making awesomely puffy puff pastry! I have to give you big props because I don’t think I have the energy to do that at home. Great job. 🙂

  14. I am seriously impressed at you making puff pastry. And I love the idea of making half a tarte. Leftovers are what get me into trouble!

  15. making my own puff pastry is on my to-do list and has been for about a year now but i was much too intimidated up until a few months ago. i think it’s time to give it a shot! kudos to your for making your own!! it puffed beautifully!

  16. LOL on the “not counting the time it took to make the puff pastry” — I learned how to make it in Whisk Wednesdays and it is a bit time consuming b/c you have to babysit it through the turns, etc., but so worth it! Your tarte is beautiful!

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