Backpost: It’s perhaps, next to muffins, the thing I’ve made most often or most of over the years: the classic tarte aux pommes. The sad part is that despite the numerous attemps, I still haven’t quite gotten it- but the last attempt was certainly much closer!
Some things I’ve discovered with this attempt, and in general:
- if your crust is not too sweet (or generally just lacking flavour), the make-it-or-break it element of your tarte will be the glazing on top of the apples. I’ve found the most effective (and tasty) to be brushing on some organic apricot spread (Cascadian Farms) before and after baking- before, so that it will interact with the cinnamon sprinkled on top; after, to lock in moisture.
- This is an instance in which substituting butter for applesauce can work out rather nicely, depending on how you like your crust to be. I’ve also found whole wheat flour- but don’t use pastry flour, it will be too airy and light- to be a healthy substitute as well. If you’re wary of going too dark, King Arthur’s organic white whole wheat flour is a nice compromise.
- If you are going to use butter, substitute some for Earth Balance (unless you have an issue with soy). Since the butter is not quite as crucial as it would be in, say, cookies (I can say from experience, unfortunately), using the soy-based butter for a fair portion won’t disrupt your tarte (the issue usually is that if you need to cream in the butter, logically, a butter that is not cream-based won’t be too effective- but if your recipe doesn’t call for creaming, then let in the soy!)
- The thickness of your apple slices should be determined on how you like your tarte- although if you’re going to go traditional, be as thin as possible. I’ve found that I like arranging them as a flower with petals :) but I’ve seem diagonally across done very nicely, or even just straight rows (I tend to not make those quite so straight, so flowers are easier)
- Extra apples that you didn’t mean to cut, but did, or over-estimated your space? Stick them underneath inside! Who on Earth would complain about having too many apples in their tarte?
