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Tuesdays with Dorie: Normandy Apple Tart

November 29, 2011

Normandy Apple Tart, this week’s selection for the Tuesdays with Dorie bakers, intrigued me. It’s a tart shell (made with Dorie’s awesome Sweet Tart Dough), filled with applesauce, topped with apples. Knowing that I wouldn’t have time to bake (or blog, or read blogs) in November, I selected a couple of the November recipes and baked them in October. I had to see what an applesauce-filled apple tart would taste like!

Thank you Tracey for hosting this recipe! Since TWD is coming to an end, the group is doubling up on recipes in November. The other recipe for this week is Sour Cream Pumpkin Pie, which sounds delicious. Check out Judy’s blog for that recipe.

What I did:

  • I made half the recipe in a 6″ tart pan.
  • I followed Dorie’s instructions to use a “mealy” apple in the applesauce – I picked Macintosh – and Golden Delicious apples for the top of the tart. Mealy sounds really terrible, doesn’t it? But the Macs cooked up into some lovely applesauce.
  • I added the optional vanilla and about a tablespoon of sugar to the applesauce and thought it was very tasty.
  • I baked my small tart for 40 minutes.

How it went: There are a few steps to this: the crust needs to freeze before baking, and then cool after partially baking, and the applesauce needs to cool after cooking. But with a little planning, it’s not a difficult tart to make. I had more applesauce than I needed, but I was happy to eat the extra.

How it tasted: This intriguing tart was delicious! It’s fresh apple flavor two ways in a crust (and I love crust). I prefer this to a custard-filled tart, and I will absolutely make it again. I also liked the fact that it doesn’t have cinnamon. I like cinnamon a lot, but it was a nice change to have an apple dessert without it. My husband also liked it a lot and said “the applesauce works.” He liked the contrast in textures of the crust, applesauce, and apple slices. I served this with whipped cream, which my husband declared essential (OK, it was Cool Whip, but whipped cream would have been even better). I think ice cream would be pretty great with this too.

Are you ready to bake your own apple tart? Open your copy of Baking: From My Home to Yours to page 304, or head over to Tracey’s Culinary Adventures; she’ll have the recipe posted today.

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9 comments

  1. Looks so apple-deliciously-good…didn’t get to this for this week, but apparently I should as everyone seems to love it!


  2. Thanks for baking with me Jill! I completely agree with your husband – the different texture in the tart were my favorite thing about it.


  3. look beautiful! love the layered apples


  4. Looks great. I only got to the pumpkin pie this week, but have had an apple tart similar with applesauce and really liked it!


  5. This could not look or sound more appealing (no pun intended šŸ˜‰ ) Your baked goods always turn out so lovely.


  6. I have been eating lots of applesauce lately, so I know I would love this. It looks great with all the sliced apples on top. I just made an apple-blackberry pie, and one of the things I liked most about it was that there was no cinnamon so you could really taste the apples.


  7. I love applesauce in apple tarts. This looks amazing!

    Nice photo!!


  8. Your tart looks great Jill! I love baked goods with apple – so simple and good.


  9. this looks delish! I love the sweet tart dough! Ahhh, I miss baking with the TWDers!!! xoxo



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