Tarte aux Pommes

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.