This week’s TWD recipe is Tarte Fine (page 315) selected by Leslie of Lethally Delicious.  Let me just reiterate, this week’s recipe is Tarte Fine NOT Tarte Tatin.

I did read the recipe line up, I knew it was Tarte Fine this week.  And yet, somehow I found myself sorting through my oven safe skillets for just the right size.  I rolled out the pastry dough, cut it in a circle, docked it and placed it in the refrigerator to firm up again.  I had 8 apples out and was just about to start preparing them for the Tarte Tatin before it finally occurred to me that I was looking at the wrong recipe.

I was able to recover and went on to make a very nice Tarte Fine more or less according to the script…

After reading the recipe I was originally going to try my hand at making my own puff pastry, but after I realized how much time that would take I decided to make a “rough” puff pastry which is done in a matter of hours rather than days.  I was really pleased with how buttery and flaky the pastry turned out, it may not have puffed as high as the real deal but both the flavor and texture were excellent.

I decided to go with Dorie’s playing around suggestion for a sweeter tart; in addition I used equal parts brown and white sugars and just a dash or so of cinnamon.  I ended up using apple jelly as my glaze because that is what I had on hand, and to be honest I just plain don’t like apricots so I would never have had apricot jam on hand anyway.

Initially I served the tart warm from the oven with vanilla ice cream on top and a drizzle of caramel sauce (I snapped this picture very quickly before the ice cream could melt. Unfortunately that was also before I got the caramel sauce drizzled on, but I’m sure you can imagine how that looked).

“Prince Charming” enjoyed this so much that he had it for dessert the first night, breakfast the morning after (minus the ice cream and caramel) and for dessert again that evening.   I enjoyed it as well, but I think I would prefer an apple pie.  I am quite happy that making this recipe introduced me to a relatively easy alternative to the expensive store bought puff pastry though!

Thanks to Leslie for this pick, I think it was a very good introduction to our fall recipes.  You can find the full recipe on Leslie’s site or in Dorie’s book.  Don’t forget to check out what the rest of my fellow TWD-ers have done with this one.