Apple nougatine tart from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 57) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 02, 2022

    This is a relatively simple tart that relies on proper execution of each component. Unfortunately, I undercooked both the pastry and apple filling, thinking they would cook more after assembly, but that baking time was only long enough to brown the topping. So, sadly, the pastry was underdone - my fault for not checking more closely, although it did bake 10 min longer than the stated time. The apples were cooked per the instruction: half very soft, half holding their shape, but I wished I'd cooked most of them to very soft. Still, the flavor was nice, not too sweet, and I would try this recipe again. We liked it with creme anglaise.

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