|don't let the burnt edges scare you.|
I actually made this one a couple of weeks before I made my own pick, the Alsatian Apple Tart, and really didn't think "my" tart could top this one. They are both based on the same sweet tart dough and feature a topping of artfully fanned apple slices, but the Normandy Tart has a base of homemade apple sauce or compote. I happened to have some of my favorite homemade applesauce on hand (Ina Garten's recipe - it's made by roasting the fruit, and it's unbelievably good), but Dorie also offers her own applesauce recipe. You can also use store-bought sauce if you prefer, but I really think the intensity of the homemade sauce is necessary here. I can't imagine this tart with the pleasant but bland stuff I put in my kids' lunchboxes. The sweet-tart sauce melds beautifully with the sliced apples.
I loved this tart and plan on making it again and again. In fact, I think I like it better than regular American apple pie. Gasp!
Please visit Tracey's blog for the recipe, and also check out Judy's Gross Eats for today's alternate Tuesdays with Dorie selection, Sour Cream Pumpkin Pie/Tart. I've actually made this tart before and really liked it, but it didn't make it to the Thanksgiving table this year because certain people can't resist the siren call of a giant Costco pumpkin pie (which is actually pretty decent).
So...one more month until Christmas, and one more month (sniff, sniff) until we say goodbye to Tuesdays with Dorie. I can't believe it!
Next week: Kayte of Grandma’s Kitchen Table chose Honey Almond Fig Tart AND/OR Nicole of Bakeologie chose Earl Grey Madeleines
Last week: REWIND of Milk Chocolate Miniature Bundt Cakes