Tarte à la Compote de Pommes

Name: Tarte à la Compote de Pommes
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour, plus more if needed; 1/2 teaspoon salt; 1 tablespoon sugar; 9 tablespoons cold unsalted butter or pareve margarine, cut into small cubes, plus more for greasing pan; 2 cups thick applesauce (see preceding recipe); 1 Gala apple, peeled and thinly sliced

December 9, 2011

My first taste of a French applesauce tart was in a convent in Jerusalem many years ago. When I was visiting Biarritz recently in late autumn, I was delighted to taste it again, at the home of Nicole Rousso. She learned how to make the tart from her grandmother, who came from the Vosges Mountains. Nicole has a penchant for bio and healthy products, and uses fresh grapes as a sweetener in the applesauce. I love her elegant French touch of thinly slicing an apple and arranging it on top of the applesauce before baking.

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