This is an adaptation of a Jacques Pepin recipe. It’s a dessert that his mother used to bake almost everyday at her restaurant, Le Pelican in Lyon, France. It doesn’t come any more iron clad as that for recipes for me. The lady who raised my favorite chef used to make this? I’m all in.
This is very simple recipe and produces a delicate dessert. It’s not overly sweet, its got a very nice flaky crust, and it’s elegant in its simplicity. Quite French then.
This recipe calls for apples, rather sliced up apples. You can use whatever kind of apples you like, baking apples are the best. In that vein Granny Smith, Braeburn and/or Pink Lady are all good choices. I used a combination of Granny Smith and Braeburn apples.
As we were cutting the apples we had the square portion with the cores leftover for the trash. I relayed a story to my other half about my grandfather that I think of every time I cut up an apple and toss away the core. My grandfather was a child of the depression. That informed everything about his life afterward. He was a hard worker, saved money all his life, and never spent frivolously. Continue reading