classic french apple tart
[apple tart-warm or cold]
the classic french apple tart consists of a thick,well-flavored applesauce【苹果酱】 spread in a partially cooked pastry shell .over it thinly sliced apples are placed in a overlapping design of circles.after baking,it is coated with apricot[杏仁】 glaze.
for 8 people-------------
use the sweet short paste on page 633 for your pastry shell.
用小甜面团作派的外壳
quater,core,and peel the apples.cut enough to make 3 cups into even 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and suger. reserve them for the top of the tart.
将苹果削皮，去核，切成1/8薄片约三杯，然后放入一个加了柠檬汁和糖的碗里。
cut the rest of the apples into rough slices.you should have about 8 cups.place in the pan and cook,covered,over low heat for about 20 minutes,stirring occasionally,untill tender.then beat in the ingredients at the left.raise heat and boil,stirring ,untill applesauce is thick enough to hold in a mass in the spoon.
将剩余的苹果粗略的切成薄片。大约八杯的数量。放入平底锅，盖上锅经过低温20分钟，不时的搅动，直到变软和。然后加入调料。加温开始煮，同时搅拌，直到苹果酱变得浓稠能够凝固在汤匙上。
spread the applesauce in the pastry shell.cover with a neat,closely overlapping layer of sliced apples arranged in a spiral,concentric circles,or as illustrated at the beginning of this recipe.
把做好的苹果酱涂在蛋糕上。在蛋糕周围呈螺旋状的摆放一圈苹果片。
bake in upper third of preheated oven for about 30 minutes,or untill the sliced apples have browned lightly and are tender.slide tart onto the rack or serving dish and spoon or paint over it a light coating of apricot glaze.serve warm or cold,and pass with it,if you wish,a bowl of cream.
放入烤箱的上面三层预热30分钟，或者直到苹果片变成淡棕色并且软和。把派放到盘子里，洒一层杏仁。冷热均可，依据个人口味，你可以放入奶油碗里。
the classic french apple tart consists of a thick,well-flavored applesauce【苹果酱】 spread in a partially cooked pastry shell .over it thinly sliced apples are placed in a overlapping design of circles.after baking,it is coated with apricot[杏仁】 glaze.
for 8 people-------------
use the sweet short paste on page 633 for your pastry shell.
用小甜面团作派的外壳
quater,core,and peel the apples.cut enough to make 3 cups into even 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and suger. reserve them for the top of the tart.
将苹果削皮，去核，切成1/8薄片约三杯，然后放入一个加了柠檬汁和糖的碗里。
cut the rest of the apples into rough slices.you should have about 8 cups.place in the pan and cook,covered,over low heat for about 20 minutes,stirring occasionally,untill tender.then beat in the ingredients at the left.raise heat and boil,stirring ,untill applesauce is thick enough to hold in a mass in the spoon.
将剩余的苹果粗略的切成薄片。大约八杯的数量。放入平底锅，盖上锅经过低温20分钟，不时的搅动，直到变软和。然后加入调料。加温开始煮，同时搅拌，直到苹果酱变得浓稠能够凝固在汤匙上。
spread the applesauce in the pastry shell.cover with a neat,closely overlapping layer of sliced apples arranged in a spiral,concentric circles,or as illustrated at the beginning of this recipe.
把做好的苹果酱涂在蛋糕上。在蛋糕周围呈螺旋状的摆放一圈苹果片。
bake in upper third of preheated oven for about 30 minutes,or untill the sliced apples have browned lightly and are tender.slide tart onto the rack or serving dish and spoon or paint over it a light coating of apricot glaze.serve warm or cold,and pass with it,if you wish,a bowl of cream.
放入烤箱的上面三层预热30分钟，或者直到苹果片变成淡棕色并且软和。把派放到盘子里，洒一层杏仁。冷热均可，依据个人口味，你可以放入奶油碗里。
