{"id":5274,"date":"2011-10-07T07:23:37","date_gmt":"2011-10-07T12:23:37","guid":{"rendered":"http:\/\/the2seasons.com\/?p=5274"},"modified":"2011-10-10T18:47:44","modified_gmt":"2011-10-10T23:47:44","slug":"french-apple-tart-recipe","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=5274","title":{"rendered":"French Apple Tart Recipe"},"content":{"rendered":"

Author – Autumn (Janette)<\/em><\/h3>\n

I have no idea how this happened, but I have been receiving A Taste of Home<\/em> magazine for the past few months. \u00a0The October issue arrived right after we returned home from France, and I was excited to see a recipe for a French apple tart (tarte aux pommes). \u00a0After eating such great foods during our bicycling trip, I wanted to get my French on when we returned home. \u00a0The nice thing about an extended cycling trip is that your metabolism goes into high gear, and calories are burned very quickly. \u00a0A great place to have that happen is France!<\/h3>\n

When I made the apple tart, I decided to switch up the recipe a little, but it turned out great, though much much sweeter than any apple tart you would ever eat in France.<\/h3>\n

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I wanted a pie crust base for my tart, and the recipe had a caramelized sugar base. \u00a0So, I just used a purchased crust and pre-baked it in a springform pan for 8 minutes while the sugar and water caramelized on the stove. \u00a0Pre-baking the crust before the fillings were added insured that it would not get soggy later.<\/h3>\n

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While the crust prebaked, I combined the sugar and water in a teflon coated skillet to caramelize. \u00a0The directions said to not stir this combination while it cooks.<\/h3>\n

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I didn’t stir, and it quickly burned. \u00a0Whoops!<\/h3>\n

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I used a heavy iron skillet for the second go-round, AND I stirred the mixture briefly. \u00a0This is what it looked like before getting to the nice browned caramelized stage.<\/h3>\n

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I quickly poured the caramelized sugar into the pie crust, added the sliced apples in a fan-like pattern, and then topped them with a cream cheese mixture. \u00a0I then followed the baking directions given in the recipe.<\/h3>\n

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It looked like this after I ate the first slice which was my entire lunch. \u00a0All I can say is yum. \u00a0You must try this one.<\/h3>\n

FRENCH APPLE TART<\/h3>\n

Recipe contributed to A Taste of Home by KC Quaretti-Lee<\/h3>\n

1 1\/2 cups sugar, divided<\/h3>\n

4 tsp. water<\/h3>\n

4 tsp. lemon juice<\/h3>\n

3 cups sliced\/peeled apples<\/h3>\n

3 eggs<\/h3>\n

1 cup butter, melted<\/h3>\n

4 ounces cream cheese, cubed and softened<\/h3>\n

1 cup flour<\/h3>\n

1. \u00a0In a small heavy skillet, combine 3\/4 cup sugar and water. \u00a0Cook without stirring for about 25 minutes. \u00a0Stir in lemon juice and quickly pour into a 10-in springform pan, coating bottom. \u00a0Arrange apple slices on caramel in a circular overlapping pattern.<\/h3>\n

2. \u00a0In a bowl, beat eggs and remaining sugar till blended. \u00a0Beat in butter, cream cheese and flour till smooth. \u00a0Spread over apples.<\/h3>\n

3. \u00a0Bake at 350 degrees for 35 – 40 minutes. \u00a0Cool 5 minutes, and then gently remove the sides of the pan.<\/h3>\n

(My changes – I used a pie crust as an additional layer. \u00a0I stirred the sugar mixture and cooked it about 10 minutes rather than the 25 called for in the recipe).<\/em><\/h3>\n

Take care and have a great week-end.<\/h3>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Author – Autumn (Janette) I have no idea how this happened, but I have been receiving A Taste of Home magazine for the past few months. \u00a0The October issue arrived right after we returned home from France, and I was excited to see a recipe for a French apple tart (tarte aux pommes). \u00a0After eating […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/5274"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5274"}],"version-history":[{"count":21,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/5274\/revisions"}],"predecessor-version":[{"id":5397,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/5274\/revisions\/5397"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5274"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}