Apple Experiments

You may have noticed a trend in my baking habits....lots of apple. This is because within my first two weeks of being in Concarneau we had not only bought green apples, but were given a crate of Spanish apples from Lorena's parents as well as a bag of apples from Guillemette's orchard.
It was very nice of them, but a month later we still had apples laying around after snacking on them and making countless fruit salads.

Thus, I was motivated over break to finish the apple supply with baked items. This began with the Tarte Tartin that you can see in the last post or two.

Then came the Clafoutis aux pommes, or apple clafoutis. I made this without knowing what it was, but it sounded and looked good. I would say it's sort of like apples baked into custard, a bread pudding-like custard.


Tasty, but now it is done and I used the last two apples in our arsenal to make a very simple apple cake, but as always happens when trying things so easy to make in the states, I found we had some impediments in France. Mostly I didn't have a brownie sheet, which is what the recipe asked for. I first tried in a bread pan on a lower temperature, which resulted in the top being perfectly cooked....and then about 3mm beneath that it was completely batter. So I scraped off the top (and ate it, yum) and then poured the batter from the bread pan into this tarte pan.

We have yet to try it, but it seems to have worked much better (and smells so tasty!), so let's cross our fingers.

Either way there are no more apples, huzzah!