We recently joined a local organic fruit and vegetable coop in an effort to eat healthier and save money. Every two weeks we receive 15-30 pounds of locally grown, organic seasonal fruits and vegetables.
You read correctly: 15-30 pounds.
So we’ve had to adapt our meal style, making vegetables the main dish and meat the side dish. Definitely a healthier approach, just not an easy switch initially.
Last week we received 3 pounds of Gala apples. After eating an apple-a-day for 4 days, I decided that I didn’t care what the doctor said: I don’t want to eat an apple a day until 3 pounds are gone and next week’s shipment of 3 more pounds arrives.
Solution: Tarte aux Pommes (Apple Tart)
The recipe is one of many in a lovely French cookbook I picked up in Paris a couple of years ago.
Tarte aux Pommes
2 lb apples (small to medium), cored, peeled and quartered
4 T. butter
- 1/4 c. sugar
- 1 T. lemon juice
- Shortcrust pastry (for one pie crust)
Cut the apple quarters into 2-3 slices and combine with lemon juice and sugar. Melt butter over medium-high heat; add apples and cook for approx 12 minutes until the apples are soft and golden brown. Preheat oven to 375F. Roll pastry into a 12-inch round, cutting off any uneven pieces. Carefully place pastry on a greased baking sheet. (Note: I lined a baking sheet with parchment paper instead.) Pile cooked apples in the center of the pastry, leaving a 2-inch outside edge. Bring the pastry edge over the apples, folding where necessary. Bake for 25-30 minutes until golden brown.