Printable version

Thanks to Rina Nir for the recipe and for being such a Francophile!

Ingredients

For the apple sauce
3 sour apples, peeled, without the core, sliced
2 spoons of sugar
Juice from half a lemon
1/4 glass of water
1 spoon of butter

For the dough
120 gr. of butter, cut to pieces
2 spoons of sugar
1 1/4 glasses of flour
2 spoons of cold water
1 spoon of lemon juice

For the filling
4 big sour apples, peeled, without the core
2 spoons filled with sugar
Juice from 1 lemon
1 spoon of butter

For the icing
4 spoons of apricot jam
4 spoons of brandy

30 cm. pie baking dish, oiled and floured

Preparation of apple sauce
Place all the ingredients in a pot, cover and cook while stirring every so often until the apples become softer and the fluids disappear. Remove from the gas, squeeze with a fork, and allow to chill.

Preheat the oven to medium temperature (180°C, 350°F).

Preparation of dough
Mix the flour, butter and sugar into crumbs, add the remaining ingredients, and form into an even dough.

Form the dough into a leaf that is slightly bigger than the baking dish and spread it around the baking dish so that it covers the bottom and the sides. Bake for approximately 15 minutes in the preheated oven.

Pour the apple sauce to the baked tartlet and form an even layer.

Preparation of apple filling
Cut the apple in thin slices and place them on top of the apple sauce, pressed together in circles, from the margins inward, until the entire apple sauce is covered.

Pour the lemon juice on the apples slowly and sprinkle the sugar on top of the apples (the sugar will help soften the apples). Put small pieces of butter on top of the apples.

Bake on medium temperature (180°C, 350°F) for approximately 50 minutes.

Preparation of the Icing
Heat the jam and the brandy while stirring until the jam becomes softer, and put the apples in the hot mixture.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!