Wednesday, April 20, 2011

A Tourtely Apple Tart-Tuesdays

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Tourte is the French term for covered tart says Dorie Greenspan regarding her creation of this almond nut crust tart filled with a dense apple, raisin, almond and browned butter filling, then covered with a top crust  and baked until golden brown. Pears can be substituted for the apples with a splash of pear eau-de-vie to add a more intense pear flavor.

Although, the tourtely apple tart recipe called for a 9-inch fluted tart pan with a removable bottom, I  used a 14x5-inch fluted pan with equal success. Thanks to Jeannette of a  thewhimsicalcupcake for choosing the tourtely apple tart from Dorie Greenspan's "Baking From My Home to Yours".  For other variations of the tart, check out the TWD site.

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Beth said...

What a gorgeous tart! I think both the apple and pear variations sound terrific.

AmyRuth said...

Lovely photographs of your torte. Funny thing I debated using the same pan. Next time.

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