I absolutely love to use green apples for pies, granny smith in particular are sour but their flavour is enhanced when paired with sweeter or spicier ingredients. It a French inspired recipe so definitely no baking blind.
For Compote de pomme filling (French apple sauce)
For the Apple Layer
Preheat the oven to 200 C. For the Apple sauce filling. Peel, core and quarter the apples. In a pot, add apples, water, lemon zest, cinnamon and sugar. Cover tightly and cook over low heat, stirring often, 25 to 30 minutes or until apples are very tender. Check the pan from time to time; if it looks dry, add 1 or 2 tbsp water. Stir in lemon juice, cook over medium heat, stirring, until mixture is thick, smooth and most of the liquid in the pan evaporates. Add more sugar if desired; heat briefly to dissolve. Reserve the filling to the side to cool down. For the apple layers. Peel, core, and thinly slice the apples. Place the slices in a bowl and toss gently with the sugar and cinnamon.If the apples start to brown, you can toss in a tablespoon of lemon juice.Roll out the pastry and fit into a pie dish, trimming the excess dough.Spread the compote de pommes filling across the bottom of the pastry shell. Arrange the apple slices in a pattern over the filling and dot the apples with tiny bits of butter. Wrap strips of foil around the edges of the pie dish to protect the crust from burning. Bake the tart in the preheated oven for about 40 minutes. Remove the foil, and continue baking for another 10 minutes, or until the apples and crust are nicely coloured. While the tart is still warm, heat the apricot jam with the lemon juice until boiling. Strain the mixture. Then use a pastry brush to apply the apricot glaze over the apples.Refrigerate the tart when it has cooled completely. Serve chilled or at room temperature. Bon appétit.
