Apples simmering, cinnamon sticks scenting apple compotes, a pie in the oven, are smells of my childhood engraved in my memory. My mind goes back in an instant reminiscing my mother at her cutting board, slicing green apples and kneading pie dough, while my siblings and I would be entering and leaving the kitchen impatiently awaiting for the apple pie to be ready. Our reward for the wait: a freshly baked apple pie slice made by Ama.
I continue to do my mom’s baking rituals today. It is now my young daughter who anxiously awaits for her slice and constantly asks when it will be ready. Everyone at home loves a crisp, in season apple (even better) any hour of the day. My daughter’s favorite? Granny Smith. For my husband and I, we settle on any kind. One seasonal apple that available now is Lady Apple or Pomme d’api. When lady apples are around, it is a symbol of the holidays. For many, these little silky-finished, pale-lime green skin blushed apples are also known as Christmas apples. Others know them as Lady or Api apples. All this naming convention refers to the same little flavorful variety. And, I admit it, they are candy to our eyes. They inspire me to bake them, roast or make an apple concoction that can go into any pie or tart. I can’t stop photographing them, capturing their uniqueness and beauty.
I leave you with a simple, classic pastry dough, not too sweet and rather, flaky tartlets recipe that will melt in your mouth. Let’s enjoy Lady apples while they last this winter. Whether you eat or decorate with them, they are precious and delicious!
- For the pastry (Pâte brisée) you need:
- 200 g flour
- 100 g unsalted butter at room temperature
- A pinch of salt
- 1tbs of sugar
- For the compote:
- 2 granny smith apples
- 10 lady apples
- 2 tbsp of sugar
- 1 cinnamon stick
- 1tsp of ground cinnamon
- Cane sugar to decorate
- To make the pâte brisée, mix all the ingredients in a food processor until ingredients come together. Wrap. Let it rest for 10 minutes.
- To make the compote. Peel and core apples. In a medium saucepan, combine half of the apples (granny smith with lady apples) and cut into bite-size pieces. Thinly slice the other half. Reserved. Add cinnamon and sugar. Simmer until a compote consistency. Let it cool.
- Preheat over to 250 degrees. Roll the dough and divide into individual scalloped molds. Fill with one or two spoons of compote mix. Cover each mold with thinly slice apples previously reserved. Sprinkle some cane sugar on top to taste. Bake for 30 to 40 minutes or until nice crusty brown.
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