Tarte aux Pommes

Ingredients:

1 3/4 cups flour

1 stick (125 gr.) softened butter, broken into pieces

1/8 tsp. salt

3 Tbs. water

Butter (for the pan)

Flour (for the pan)

1 3/4 pounds apples, peeled, cored, halved, and
     sliced

1/4 cup sugar

Preparation:

Make the dough by placing the flour, butter, and salt in a large mixing bowl and “pinching” them together until a crumbly mixture is formed. Add the water and knead lightly to make a smooth dough. Form it into a ball, wrap in a clean, lightly floured towel, and leave for 1 hour before baking.

Preheat oven to 400˚. Roll the dough out into a thin sheet on a lightly floured table. Butter and flour a 10-inch pie pan, then line it with the dough. Prick the bottom in several places with a fork. Lay in the slices of apple so that they slightly overlap each other; you can arrange them in concentric circles to make a flower pattern. Sprinkle the apples with the sugar and bake for 35 to 40 minutes.

Serving Suggestion:

Serve the tarte warm or cold with a little crème fraîche.

History:

Tarte aux pommes is a classic French pie and this recipe comes from Paul Bocuse in Your Kitchen cookbook, page 326.