It is very clear that I love sweets! Especially when it comes to that time of the month, I always crave for something more eloborate, not just dark chcolates. It itensifies a week before it starts and then subsides a week the cycle finishes. I've been playing with the idea of creating another blog, dedicated to just food that I make. But for now..

Apple Tart, after baking

My latest sweet indulgence was French Apple Tart. It was surprisngly so easy to make, especially if you used ready made frozen pastry sheet, like I did. It was not gluten-free, although I plan on making a gluten-free version after stumbling this recipe. The last time we had something similar was Roy's Tart Tatin, which was gorgeous.

Apple Tart, before baking

Apple Tart, before baking

When making my first recipe, I always start with small proportion, enough for 2 people, sometimes 3 if Fredi likes it, which is most of the time! 

I used:

• 100g thawed and softened frozen pastry sheet (make sure the fat used is butter, not otherwise)
• 1 and 1/2 Fuji apple (they are rather big in Japan)
• 2 tablespoons Okinawa granulated black sugar (or sugar of choice)
• 40g unsalted butter
• 1 tablespoon apricot jam
• 1 tablespoon water

Method:

1. Heat the oven at 180 degrees C
2. Roll out pastry sheet into a thin layer of crust. Trim the edges by using a ruler and cutting with a knife, but I just folded and tucked them in to straighten them
3. Using a fork, prick holes in the crust
4. Put it in the fridge while you prepare the apples
5. Peel, core and slice the apples thinly
6. Take pastry crust out of fridge and arrange apple slices overlapping one another
7. Using your fingers, sprinkle the sugar over the apples. Use more sugar if neccessary. 2 tablespoons gave the right level of sweetness for me
8. Cut butter into little cubes and sprinkle them evenly over the apples
9. Place tart in oven and bake for 180 degrees C for 30-35minutes, until pastry and apples brown around th edges
10. Once done, take it out of the oven
11. Microwave the jam and water for 1 minute. Mix the mixture and seive it using a tea strainer so that the glaze is smooth, but if you can't be bothered to seive it, you can skip it :-)
12. Using a brush, glaze the tart with the apricot mixture to give a shiny appearance

Apple Tart, after baking 

Apple Tart served with Haagen Dazs Macadamia ice-cream

You can serve it warm or cold, with your favourite topping. I love this tart because it is very classically French! I love the taste of the black sugar and it wasn't that sweet, it was just right. The thin crust was crispy and soft and the apples were beautifuly done too. Definitely worth a try!