A Tourtely Apple Tart-Tuesdays

Tourte is the French term for covered tart says Dorie Greenspan regarding her creation of this almond nut crust tart filled with a dense apple, raisin, almond and browned butter filling, then covered with a top crust  and baked until golden brown. Pears can be substituted for the apples with a splash of pear eau-de-vie to add a more intense pear flavor.

Although, the tourtely apple tart recipe called for a 9-inch fluted tart pan with a removable bottom, I  used a 14×5-inch fluted pan with equal success. Thanks to Jeannette of a  thewhimsicalcupcake for choosing the tourtely apple tart from Dorie Greenspan’s “Baking From My Home to Yours”.  For other variations of the tart, check out the TWD site.

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2 Comments

  1. Beth
    April 20, 2011 / 7:27 pm

    What a gorgeous tart! I think both the apple and pear variations sound terrific.

  2. AmyRuth
    April 21, 2011 / 2:57 am

    Lovely photographs of your torte. Funny thing I debated using the same pan. Next time. AmyRuth

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