This was my first French Apple Tart based on the recipe in Baking with Julia – for the Tuesdays with Dorie group. Instead of a ton of applesaucey filling, I opened a jar of Apple Pecan Honey Conserve and spread that on the crust before adding the roasted apples. And, for the record, I let those apples get good and caramelized before taking them out of the oven. That roasted, gooey, apple mess was spread on top of the conserve, and the filling was then covered in apple slices.
What do I think? Well, let’s just say this: Tom said, “This is the best apple pie you’ve ever made!” And that’s saying something, as his favorite food group is, well, Apple Pie, and I’ve become pretty darn adept at Apple Pie Making.
The conserve adds a dimension that – well, it’s just insane. That deep dark velvety mouthfeel of the honeyed apples and pecans underneath the sweet, light textured caramelized apple layer is over the top.
I wondered if it was a fluke. You know. Sometimes things work out grandly. Once. Never to be replicated. So, I made another one.
The second time, I used a jar of the conserve as the base again, but I made twice as much of the apple filling, and used more apple slices for the rosette. Man. This tart just gets better and better. The apples reduce A Lot when they’re roasted, and starting with more ensured that the apple layer was substantial. And so good.
So, okay, it’s a French Apple Tart. Of sorts. But around here, I think we’re gonna call it a French Apple Pie.