32° and Clear
Image
by Francine Black
La tarte fine aux pommes!
Over the last few weeks, we’ve enjoyed our wonderful fall apples baked into several French tarts: the Alsatian apple custard tart, the tarte Normand with its base of Frangipane, and today we have the simplest, but no less delicious, "tarte fine," which literally translates as the thin tart.
This is a classic minimalist French tarte with thin apple slices fanned across a flaky pastry or puff pastry base and baked until the edges are crisp and caramelized.
I make pastry dough in advance, divided into portions that I keep frozen to be used at a moment’s notice. Out of the freezer comes a disc of dough and onto the counter to defrost while I’m peeling and slicing a few apples.
A quick assembly, a sprinkle of sugar, a few dots of butter, a brush of apricot jam and that’s all there is to it! It’s so simple and elegant and belying that, by all means set your fork aside and enjoy it right out of your hand!
May your weekend be filled with joy, dear friends!
[Perhaps serve with a dip of vanilla ice cream.]
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
More News from Bally
- What Happened to YOU? Share Your Story with Writer Sandra Williams on Sunday, November 23, 2025 Writer and teacher Sandra Williams wants to know "What Happened to YOU?" in a writing/sharing workshop on Sunday, November 23, 2025 at Studio B Art Gallery.
- 2nd Saturday's "Thanks-a-gram" Craig Bennett expresses gratitude for Ulysses' decision "not to yield"--in Alfred Lord Tennyson's poem--reminding us to live a life of purpose with intention, fully.
