|Fresh from the oven with nice, crispy layers!|
|Fresh apples from Pulford's Apple Tree Orchard|
This week's French Fridays with Dorie challenge is for this lovely Crispy, Cracky Apple-Almond Tart (although it has a different name here, it's the same recipe). It takes a lot of patience to make, but it's not at all difficult. You'll want to plan ahead because the almond filling needs to chill for 3 hours.
|Layers of filo, butter, cinnamon sugar, almond cream, and apples ready to go into the oven|
The presentation is rustic, yet elegant and the contrast of flavors and texture is unique. We had a "Bonne Idee" of our own to use cinnamon sugar instead of plain to give this tart a bit more autumn flair. We brushed the top edge of the filo dough with melted butter and sprinkled it with cinnamon sugar, too. Because we sprinkled the top of the apples with cinnamon sugar, we decided not to glaze the top of the tart with apple jelly.
|All you need is a fork & a cup of tea!|
As I mentioned in my previous post, we were lucky enough to have beautiful, fresh apples from John's sister, Pam, to use in this tart. We liked this tart, but weren't "wowed" by it. However, since it's not overly sweet, I think it would be nice as part of a brunch buffet.