Tarte aux Pommes: French Apple Pie


Fall is definitely here. The air is crisp in the morning, and the sunlight is changing. The sun is not so bright, and the light that the sun emits looks dimmer to me. You can slowly see changes in the scenery, but not enough yet to show that fall is here. In the stores on the other hand, it is blatant! There are pumpkins, and mums everywhere. Even in the stands, the summer fruits have been replaced with the fall vegetables and fruits. Lots of apples and pears. And since I cook a lot of the things I see in the store, you will see a lot recipes inspired by this season crop. Today, I present you the French Apple Pie or la tarte aux pommes. Unlike the American Apple Pie, the crust is very thin, and flaky. The apples are so thin that they are almost transparent. I like both pies. They are very different. I guess, la tarte aux pommes is so light that it is the perfect ending to a heavy dinner. And it is such an easy dessert to fix!

Ingredients: 1 sheet of puff pastry dough, 5 apples cored, peeled and sliced very thin. 3 tbsp of butter, 1/3 cup of brown sugar.

Roll the dough out to fit the deep flexipan. Place the dough on the flexipan. Perforate the bottom of the dough so that air pockets will not form during baking. Lay the apples, in rows, starting from the top right corner to the top left corner. Layer the apples in a single layer making your way down to the bottom of the pie. Sprinkle the apples slices with brown sugar. Shave little pieces of butter, and drop them on the apple pie at 2- 3 inches intervals. Bake at 450 for 15-20 minutes. Watch carefully that the apples are not burning, but are becoming golden as they are cooking. I hope you will enjoy this recipe. This is one of my favorite. It reminds me so much of my childhood. Mom would prepare it on Sunday afternoon, and we would eat it for snacks after a day of horseback riding;-) Such good memories.

Bon Appetit and Happy Cooking!!!

Roasted Fall Vegetables


Can you believe this weather. A week ago it was in the 90’s and now it is in the 60’s. Though I love fall, and love seeing the landscape changing colors, I am a bit sad that we are heading towards winter. Not so much because winter bring with it a desolated scenery, but because it gets so dark in the evening that there is no time to do anything. No time to run outside if you don’t get started at 4. No time to hang out after dinner and enjoy the sunset… oh well…

At least, fall brings with it, a new array of food and fresh vegetables to enjoy. As you see, it did not take me long to taste those new fall vegetables this week-end. This evening i propose something easy and fast that can accompany any meat and fish: Roasted fall vegetables.

Ingredients: 1 sweet potato peeled and sliced thinly, 1 turnip peeled and sliced thinly, 1 small butternut squash peeled, and sliced thinly as well, 1 small purple onion sliced thinly, 1 tsp of fresh sage chopped (or dry if not), 1 tsp of olive oil, 1 tbsp of brown sugar, 1/8 of salt and 1/16 of pepper.

Place all the following vegetables in a large bowl, add the olive oil, sage, sugar,  salt and pepper. Mix well so that the vegetables will be coated with all the ingredients noted above. Place on a large silpat or deep flexipan and cook in warm oven at 450 for 10 minutes. Enjoy!!!

Bon Appetit and Happy Cooking!!!