March
Featured Recipe

Marcel Proust's Apple Tart with Apple Compote
Recipe adapted from Dining with Proust by Anne
Borrel, Alain Senderens, Jean-Bernard Naudin (Random House,
New York, 1992)
But since they were
having luncheon late, in spite of the fact that the street
was beginning to fill with a Sunday crowd, only the large
apple tart was served, a tart that looked as yellow as the
door of the General Shop on the Square (...). It was definitely
a Sunday tart, gazed at with admiration and eaten with relish...
From Jean Santeuil by Marcel Proust
Pastry
7 oz. puff pastry
Compote:
18 oz. apples, peeled, cored and cut in eighths (try Jonagolds
or Galas for a more complex finished flavor)
1/2 c. sugar
7 1/2 T. water
Filling:
18 oz. tart dessert apples, peeled, cored and thinly sliced
(Granny Smith's recommended)
4 T. butter
1/2 cup confectioners' sugar
Preheat oven to 400°. Roll pastry into circular
shape and place in large flan dish. Trim away surplus dough,
crimp edges in decorative fashion.
Prepare compote by combining compote apples
with 1/2 c. sugar and 7 1/2 Tablespoons of water in a medium
saucepan. Cook uncovered over low heat, stirring occasionally.
Cook for about 30 minutes, reducing the liquid and blending
apple pieces into a rough purée. Cool slightly and
spread over pastry in flan pan.
Prepare tart apples for filling. Layer them
over the compote in the flan pan, leaving about 1/8 inch
between apples and outer edge. Melt butter and brush some
over the apples. Sprinkle portion of confectioners' sugar
on top. Bake in oven for 30 minutes, repeating butter/sugar
topping sequence two more times during baking. Remove tart
when apples are golden and pastry is cooked through. Serve
hot topped with vanilla ice cream.
Looking for more recipes for homemade
cookies
and candies? Stumped on what to cook?
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