Petit four

Tartes aux pommes Parisienne

(Paris style apple tart)

 

 

These apple tarts are usually made without the custard filling. 

A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.

Recipe is taken from Mastering the Art of French Cooking by Julia Child

 

Apricot glaze adds shine to the baked tarte.