Ingredients

for a 9-inch tart, serving 4 to 6

　　A prebaked 9-inch tart shell (see Tarts, page 91)

　　Warm apricot glaze (see page 103)

　　2 or 3 firm apples (such as Granny Smith or Golden Delicious), halved, cored, peeled, and neatly sliced

　　2 Tbs sugar

　　

Step 1

Paint the bottom of the shell with apricot glaze. Arrange the apples in a decorative pattern, filling the shell; sprinkle over the sugar. Bake in the upper-middle level of a preheated 375°F oven for 30 to 35 minutes, until the apples are lightly colored and perfectly tender. Unmold onto a platter and paint top of apples with more apricot glaze. Serve warm or cold.

　　

VARIATIONS

Step 2

FREE-FORM APPLE TART. Form a 14-by-18-inch free-form tart shell as detailed on page 92. Sprinkle 2 tablespoons sugar in the shell. Peel, core, and slice 3 or 4 Golden Delicious apples, and arrange in neat rows of overlapping slices. Sprinkle over more sugar. Bake and glaze as in the master recipe.

　　

Step 3

PEAR TART. Use firm ripe pears, such as Bartletts, in either of the preceding apple tarts.

　　

Step 4

FRESH STRAWBERRY TART. Paint a fully baked 8-or 9-inch tart shell with warm red-currant glaze (see page 103). Arrange 1 quart of fresh hulled strawberries attractively, heads up, in the shell, and paint lightly with more glaze. Serve with whipped cream on the side.

　　

Step 5

PASTRY CREAM AND STRAWBERRIES. After glazing the bottom of the tart shell, spread on a layer no more than 1/4 inch thick of pastry cream (page 79), then arrange the strawberries on top and complete the recipe.

　　

Step 6

OTHER IDEAS. Rather than strawberries, use raspberries, blueberries, or a mixture; include halved seedless grapes and/or a sprinkling of chopped nuts; or sliced fresh or canned peaches, apricots, or pears; or halved ripe figs. This is a great opportunity for you to use your creative skills.

　　Julia's Kitchen WisdomKnopf