A usual dessert at my Grandmother's house in France during our visits was always Tarte aux Pommes.  It is such a simple dessert to make, and melt-in-your-mouth-delicious.  On my last visit with her, she showed me how to make this dessert. A similar, slightly more complicated version can be found in  Julia Child's recipe in Mastering the At of French Cooking.  The differences are that I used a Pillsbury refrigerated pie crust, instead of homemade, and I did not spread applesauce under the apple slices.

Pillsbury Pie Crust
a few Apples
2 tablespoons vanilla sugar
Apricot Jelly

Preheat oven to 375 degrees.

Spread the Pie Crust into a tart pan.  Create a low crust by bending over.  Prick bottom of shell with fork several times.

Peel and slice the apples into 1/8 inch thick slices, then arrange in a pretty, overlapping pattern on the pie crust.  Sprinkle with the vanilla sugar.

Bake in the upper third of preheated over for about 30 minutes, or until the slice apples have browned lightly and are tender.  "Paint" tart with apricot jelly to give it a lovely glaze.

Serve warm or cold, with or without fresh whipped cream.




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