Rosh Hashana 5772: Tarte à la Compote de Pommes

For erev Rosh Hashana I tried another recipe from Joan Nathan’s new cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, and it was a perfect ending to a lovely meal. Apart from the wonderful taste, what I loved about it is that it was easy to make. I made the apple sauce and the tart dough a couple of days ahead and baked it the morning of the dinner. The apple sauce is delicious on its own and the best part is that this dessert has very little sugar in it. I used Granny Smith apples for the apple sauce because I prefer their tartness and for the slices on top, I used Gala, a lovely delicate apple that is perfect for a French-style tart.

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Tarte à la Compote de Pommes

(French Apple Sauce Tart) Slightly adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan

Ingredients

• 1-1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 130 g 9 tablespoons cold unsalted butter or margarine, cut into small cubes
• 2 cups of thick apple sauce recipe below
• 2 Gala apples peeled and thinly sliced, preferably with a mandoline

Instructions

1. In the bowl of a food processor, put the flour, salt and sugar, and pulse for a few seconds to combine. Add the butter or margarine and pulse until the mixture has the consistency of coarse cornmeal. Add 2 tablespoons of water and pulse until the dough pulls away from the sides and forms a ball. Shape the dough into a disk, wrap in cellophane, and put in the refrigerator for 30 minutes.
2. Preheat the oven to 220C (425F). Roll the dough into a circle 25cm (10-inches) in diameter. Place the dough into a 22cm (9-inch) tart pan with a removable bottom. Prick the bottom and sides of the dough with a fork and bake blind for 8 to 10 minutes or until lightly browned. Set aside to cool slightly.
3. Lower the oven temperature to 200C (400F). Spread the apple sauce over the tart base and place the sliced apples on top in a circular pattern. Bake for 30 minutes and serve at room temperature.

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Compote de Pommes

(Apple Sauce) Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan

Servings: 2 cups

Ingredients

• 1 kilo 2 pounds Granny Smith Apples, cored, peeled and cut into 1-inch chunks
• 250 grams 1/2 pound Italian blue plums or red plums
• 1/8 cup of sugar
• 1/4 cup pomegranate juice
• 1/3 cup white wine

Instructions

1. Place all of the ingredients in a heavy saucepan, cover, and cook over low heat for 20 to 30 minutes, stirring occasionally, until the apples are mushy. Set aside to cool.