Swooning at French Food & Quick Apple Tart [RECIPE]
Good Morning Everyone!
Happy Wednesday to you! We’re halfway through another week. I hope yours is going well 🙂 Around here I’ve been nestled up with my nose in Chef Eric Ripert’s autobiography “32 Yolks”. It’s amazing! I had no idea what a rough, yet adventurous life he lived. When you think about Chef Ripert, we automatically think of Le Bernardin (his Michelin-star restaurant in NYC). Or maybe we think of his TV show “Avec Eric” which is also wonderful to watch. But we don’t think of his childhood that was filled with abuse and moving around year after year. We don’t think of the impact his parents’ divorce had on his self-esteem as a child. These are the stories you find within his book, and if you’re like me, you won’t be able to put it down.
Along with finding out his past, he draws the reader in with his love of French cooking. I’ve been swooning at soupe au pistou, garlicky brandade, and pissaladiere. While he doesn’t include specific recipes, I had to google these dishes as I read along chapter after chapter. And then he began talking about apple tarts, or tarte aux pommes. “Yes!” I said, feeling that burning passion of creativity in my belly, “that’s what I want to make… right now!”. I jumped off my bed and dashed into the kitchen. Now, I took notes on how Eric’s grandfather’s second wife made hers… (stay tuned for that to come in a very near future post!)… but I didn’t have time to make a tart from scratch right then and there. So, I turned to my old friend puff pastry. 🙂 I always keep a box of puff pastry in the freezer for when I need a dessert craving.
Unlike American apple pie which is loaded with butter and sugar, this tart is simple, uses very little brown sugar, and can be made start to finish in 30 minutes. Y’all…. it was heavenly. So I sat there reading about his love affair with apple tarts while eating my own. How it tasted of sunshine and Spring time. How light and gently sweet it was… and how he devoured 12 of the little rectangular squares all on his own! (Ripert even joked that as a child he was a bit of a glutton). As the taste of apple, sliced almonds, honey, and buttery puff pastry hit my mouth I was in pure bliss. This is why I love to cook. Moments like this where it brings everything together. Food can unite people and things across the distance. It can be a full body experience. An absolute pleasure. And it should be 🙂 So enjoy this simple, yet wonderful recipe everyone and as always, keep on cooking ❤
Quick Apple Tart
- 1 box puff pastry dough (use both sheets)
- 4 apples, sliced thin
- 4 tablespoons brown sugar
- 3 tablespoons butter
- 1/4 cup sliced almonds
- A drizzle of honey
- Preheat the oven to 400 degrees F/ 200 degrees C/ Gas Mark 6.
- In a sauce pan, melt the butter and sugar. Slice up your apples (skin on, because… why waste a nutritious part of the apple?) and toss them in the pan.
- Cook over medium-high heat for 4-5 minutes or until soft and glazed. Then turn off the heat.
- Place both sheets of puff pastry on a baking sheet. Bake in the oven for 10 minutes.
- Then pull out and cover with the apple mixture and sliced almonds. Return to the oven for 10 more minutes.
- Pull out of the oven. Drizzle with honey across the top and serve hot. Enjoy!