The ‘Gate Plate
Simple and scrumptious recipes for college students.
Having grown up in a multicultural household, the holiday season brings an exciting opportunity to combine traditions and put a delicious twist on a classic holiday recipe. With half of my extended family living overseas in southern France, we don’t always get a chance to celebrate with the whole crew. However, that doesn’t mean my family in the states and I won’t be taking full advantage of the delectable French flavors and recipes we have come to love.
This week’s recipe is both aesthetically pleasing and delicious. My grandmother in France bakes the tastiest tarts topped with glistening fruit whenever we visit. Her secret ingredient? A layer of jam glaze on top. Don’t let the elegant presentation intimidate you from trying this recipe — it is one of the simplest ones yet!
Though my family in France doesn’t necessarily celebrate the “American” holiday of Thanksgiving, for my folks here, it is important to recognize how thankful we are for our relatives all around the world. By putting a creative French twist on the classic American Apple Pie, my family can celebrate both the American and French cultural aspects of our identity. I encourage you to look for similar inspirations when deciding what to cook for your holidays this year. It can be refreshing to add new twists to classic favorites!
FABULOUS FRENCH APPLE TART
A French twist to a Thanksgiving favorite!
PREP TIME: 10 minutes
COOK TIME: 35 minutes
EASY TIPS: Pour the egg mixture through a fork to prevent your apple slices from moving. You can use the same recipe to make a pear or peach (jarred, canned or fresh) tart as well!
1 Pillsbury Pie Crust pastry dough (or similar; refrigerator section)
3 apples (Honey Crisp, Fuji, Granny Smith, Gala or Jonagold)
4 egg yolks
⅓ cup sugar
¾ cup cream (or milk for a low-fat version)
1 tsp vanilla
3 tbsp apricot jam
Preheat the oven to 425 degrees F.
Cover a tart pan or round pie dish with nonstick canola oil spray.
Lay the pastry dough in the tart pan and poke 7 times with a fork times to prevent bubbling.
Cut the apple into four sections as close to the core as possible; peel skin with a knife.
Place the flat side of the apple down and cut into ⅛ inch slices as evenly as possible.
Arrange apple slices starting around the perimeter and continue toward the center of the pan.
In a bowl, whisk egg yolks, sugar, vanilla and cream until fully blended.
Gently and evenly pour the mixture onto the apple slices in the tart pan.
Bake for 30-35 minutes (or until the top turns slightly brown); set aside to fully cool.
Melt the apricot jam for about 20 seconds in the microwave and paint onto the tart with a brush or the back of a spoon.
Serve immediately or store in a refrigerator for up to 48 hours.