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Apple Frangipane Tartelettes With Cheesecake Ice Cream

Apple Frangipane Tartelettes And Cheesecake Ice Cream

When I was a little girl I had quite a few nicknames. I will spare you the ones my dear and gentle (hmmm…) brothers gave me but my family gave me two that are still around today: Tartelette and Reine des Pommes. The first one is obvious as I love to make tarts and they were probably my first venture in the kitchen. The second needs a little French idiom explanation. It’s not that I ate that many apples but " une pomme" is also a person with a kooky or funky personality. I was just that as a child, coming up from my day dreams just long enough to breath some fresh air, realize the world out there was not that great and going back deep into my fantasies.

Whenever something was wrong I’d find comfort eating some of my mother’s apple cake while reading a Charles Perrault’s fairy tale. A slice of my grandmother’s apple pie was also enough to transport me into a magical world of brave knights and pretty princesses. Yes, just from one slice. One of my favorite fairy tale was indeed Snow White, so Pomme quickly became my nickname. Even today B. calls me his "petite pomme" and I know he does not mean his "little airhead" as the idiom is sometimes used too. No man in their right mind would call his dear wife that when she is holding a plate of his favorite cookies right under his nose!

A couple of times before I have written here about our friend M. who is facing the biggest battle of her life right now. On the weekends, we go visit M. and her husband and try to help as much as we can. I do a little grocery shopping for her on my way there and try to fix a couple of dishes for the week. B. and her husband work in the same department so they talk shop or fix something around the house. I usually end up reading some pages to M. while she rests or tries to eat something. Last weekend she did not feel like reading from her current book. "Why don’t you tell me one of your stories?" she asked instead. "A fairy tale", she added. "Allright, but we need apple tartelettes for that!" I replied.

She was a little caught off guard by my response and I quickly explained the pomme nickname, the childhood day dreams, the apple desserts and Snow White. Her request was perfect as I had brought some freshly made apple tartelettes to have for dinner with them. I remembered they liked theirs with ice cream so I also made a fresh batch of cheesecake ice cream to change from vanilla. Nothing wrong with that, I just wanted something a little different. We sort of forgot to tell the men we were digging into the dessert and sat on her bed with our tartelettes and ice cream while I proceeded to tell her a fairy tale.

Yes, she was the heroin, defended by her valiant King, conquering the villain Cancer Witch with the help of Little Pomme and her wonderful Prince Pomme and their two fearless and giant dogs (hum..hum..). I know M. I know I can come up with stories like that and not make her depressed or sad. Indeed, she cracked up and felt invigorated by this little tale proving my parents they were wrong to tell me that day dreams are useless. You just have to know when to use them, that’s all.

The tartelettes are built in ring molds, starting with a sable breton base (shortbread), filled with a layer of frangipane (almond) cream and topped by slices of honey roasted apples. If you do not have ring molds, you can of course build the tartelettes into regular individual molds, they may not be as tall. The cheesecake ice cream is so easy to make and delicious I wish I could have some everyday for breakfast. Well, I could….I can….day dreaming again…oops! It is not too sweet and a nice change from vanilla ice cream. I like to add some graham cracker crumbs when I serve it on its own but I left it plain this time as they were already plenty of crust to go around. I used 3 inch round molds bought at the local craft store (Mickael’s). Same store where I get the cupcake liners (Wilton brand) that some of you asked about in the previous post. The ribbons were added with a piece of thin double sided tape.

Apple Frangipane Tartelette

Apple Frangipane Tartelettes With Cheesecake Ice Cream:

Serves 8

Sable Dough:
1 stick (115 gr) butter, at room temperature
3/4 cup (93 gr) powdered sugar
1 large egg
1 1 /2 cups (188gr) flour
2 tablespoons (20 gr) cornstarch (makes for a lighter crumb)
pinch of salt

In a mixer, cream the butter and sugar together until light and fluffy. Add the egg and mix until combined. Add the flour, cornstarch and salt and mix briefly to incorporate. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will need half the amount of dough to make the tartelettes. The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out rounds with a 3 inch pastry ring. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes. Let cool.

For the Honey Roasted Apples:
4 medium apples
1/2 cup honey

Preheat the oven to 350F. Peel core and cut the apples in thin slices. Lay them on a couple of parchment paper lined baking sheets and drizzle at will with the honey. Bake for 10-15 minutes until golden. Let cool.

For the Frangipane Cream:
1 stick (115 gr) butter, softened
1/2 cup (100 gr) granulated sugar
1 cup (100 gr) ground almond
seeds from one vanilla bean or 2 teaspoons vanilla paste or extract
2 eggs
1/4 cup (60gr) heavy cream

Place the butter, sugar, almond powder, vanilla bean seeds and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking. Refrigerate for 30 minutes. Place 8 baked rounds of dough in 8 pastry rings, divide the cream evenly among the rings and bake 20 minutes at 350F. Let cool. Once cooled, remove the tarts from the rings and arrange the apple slices decoratively on top.

For the Cheesecake Ice Cream:
2 cups (50cl) whole milk
1/3 cup (10cl) heavy cream
3/4 cup (170gr) sugar
2 egg yolks
4 oz cream cheese (120gr)

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine’s manufacturer’s instruction. If you do not have an ice cream machine, follow the directions laid out in this post.

Apple Frangipane Ice Cream And Cheesecake Ice Cream

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Anonymous October 24, 2008 um 6:29 am

terrific !!!!!
I love apple tarts, I love sablรฉ breton, and … god … a cheesecake ice cream … Je suis comblรฉe ๐Ÿ™‚

Lunch Buckets October 24, 2008 um 6:29 am

Gorgeous – as always! I’m intrigued by the honey roasted apples – we’ll soon be having apples out our ears and it’s always good to have something new to try ๐Ÿ™‚

Rosa's Yummy Yums October 24, 2008 um 6:42 am

Cheesecake ice cream, that’s something new to me… A wonderful dessert! Really pretty and droolworthy!

Cheers and have a nice weekend,


Leacayoungart October 24, 2008 um 6:56 am

Those look yummy and beautiful. Love the photography too.

Christy October 24, 2008 um 7:01 am

Your photos are phenomenal!! I can really feel the mood of fall through them.
I’ve always loved how you made beautiful roses out of pieces of fruits. So simple yet so visually effective!! Cheesecake ice cream sounds so yummy!! I’m sure your friends enjoyed both very much!!

-P October 24, 2008 um 7:11 am

I am no food blogger but I love visiting your blog. Its such a treat to the eyes.
And I like the new header(Guess it IS new or maybe I am visiting after a gap!)

Anonymous October 24, 2008 um 7:29 am

C’est vraiment splendide…

Anonymous October 24, 2008 um 7:41 am

Ice cream and cheesecake a delightful combination. Great photos as always

Manggy October 24, 2008 um 7:58 am

Aww, why would your parents tell you that?! Daydreams are VERY important! It exercises the imagination, which plays such an important role in your craft. Which also happens to be your job, reine de pommes (de terre– kidding!)! And it produced this lovely dessert we have before us today! You are such a good friend to M, I hope her condition improves.

Anonymous October 24, 2008 um 8:24 am

Yummy in the tummy! And so beautiful to look at also. Airhead you’re not, but a really great friend you are. Hope that M has lots of organic foods. I have a friend who had cancer (intestinal) and that made her turn vegetarian completely and organic-ian (if there is such a word). She is still sprightly and turning tai-chi every morning!

Actually I wanted to ask Jen at Use Real Butter why she is eating so much meat, but since I am still a blog-newbie, I was afraid she might "bite off my head". You know, she has such a strong personality, which I love to listen to but dare not interrupt!

And if she reads this, my head would probably roll anyway. Which is fine, I suppose, because all I want is to share what I have learned from my friend. Thank you, Helen, for bringing this up. Life is short and health is most important.

Philo aux fourneaux – Blog culinaire October 24, 2008 um 8:39 am

La petite rosace de pommes est vraiment parfaite ! Bravo
PS : vivement les recettes in french … ๐Ÿ˜‰

anadelicias October 24, 2008 um 8:58 am

Lovely tartelettes, Helen!! And the cheesecake ice cream looks so creamy. I love apples and I love baking anythings with them, Pommegranate is so fresh…!!!


โ€ข friX โ€ข October 24, 2008 um 9:01 am

These look absolutely stunning ! Just like a flower… wow!

homeladychef October 24, 2008 um 9:48 am

This is genius…. I can’t do the same as yours. May be through practices I will, but it takes years to come, so I 'd rather just feast my eyes on yours. Cheers!

Anonymous October 24, 2008 um 9:58 am

Apple flowers are always so pretty. Love the crust and middle layer.

Nicole October 24, 2008 um 10:55 am

These are incredibly beautiful!

Cannelle Et Vanille October 24, 2008 um 11:25 am

Those moments you spend with M. will most likely give so much strength or at least peace, to know she has friends and people like to be with her even at the end. She really is lucky to have you in her life and you know I’m not just saying that. I really believe that you are just such a generous soul Helen. And no need to convince me on these tarts. My favorite components! Breton, check… frangipane with tons of butter, check… baked apples fork tender, check… ice cream, check… what else can one have?

Anonymous October 24, 2008 um 11:40 am

Well, if those are as good as they look, then they must be just amazing!

Finla October 24, 2008 um 11:50 am

Beautiful apple cakes. Loved the way you arranged the apple slices on top.
You are a wonderful friend to M. And a good friend is hard to find in real difficult times.

Anonymous October 24, 2008 um 12:14 pm

Your story brought tears to my eyes and a smile on my face at the same time. What a sweet friendship you both have. Once the dust settles, I am going to try this dessert, sable, baked apples, and cream cheese ice cream, sounds like heaven.

mimi October 24, 2008 um 12:44 pm

you are so generous, and i know that the kind things you are doing is making an impact, large and small for your dear friend M.

but are those pomegranate seeds i see as "garnish" for these amazing tartelettes?! what a fantastic treat! if this doesn’t convince me to put an ice cream maker on the holiday wishlist i don’t know what will! ๐Ÿ˜‰

Eileen October 24, 2008 um 12:49 pm

What an absolutely lovey presentation, Helen!

LizNoVeggieGirl October 24, 2008 um 1:03 pm

Haha, such cute nicknames!! And I too love the tale of Snow White :0)


Anonymous October 24, 2008 um 2:47 pm

What a great story!

Bonbon Oiseau October 24, 2008 um 2:55 pm

what a wonderful story helen…i love your second nickname reine de pommes! i want to design a piece of jewelry after this…hmmm…i will let you know about this…

and yes, any visit, any story goes better with apple tarts…(going in my recipe file–this weekend i will try my grandmother’s recipe…will let you know how it all goes!

Anonymous October 24, 2008 um 3:29 pm

how adorable!!! And it looks so delicious, I do not think I can stop at one.

Anonymous October 24, 2008 um 3:33 pm

bookmarking this for sure, as i foresee another round of apple-picking in my future. i just have to prepare myself for the inevitable aesthetic difference between you tarts and mine.

MyKitchenInHalfCups October 24, 2008 um 3:41 pm

Helen . . . your stories hurt my heart and yet are so joyous. Thank you.
This little tart is so much you in so many ways. For me the pomegranate makes it you but I know thats because you’ve wrapped all the other in and shared so much here.

Gretchen Noelle October 24, 2008 um 3:46 pm

Lovely looking dessert.

Susan @ SGCC October 24, 2008 um 3:58 pm

Lovely story and lovely tartelettes, Helen. So beautiful and elegant, and I’m sure delicious!

I think I could handle this one – I already have the molds. The cheesecake ice cream is definitely happening here soon! ๐Ÿ˜‰

mayan. October 24, 2008 um 4:09 pm

the hints of rosy red against the etheral white backdrop echo Snow White perfectly…what a fairytale dessert!

Fee ist mein Name October 24, 2008 um 4:27 pm

oh that’s nasty! you knew that i would love your blog. you knew, i’d link you! so i do ;-)! right now, i’m thinking about translating my blog into english, that people like you can not only see my jewelry, but also read my texts. i don’t really know, if my english is good enough for that. so i’ll think a bit longer about it… :-)!

Maria October 24, 2008 um 4:28 pm

You are such a great friend.
This dessert is lovely. The tarts are gorgeous and I am sure the cheesecake ice cream makes them even better!

Mallory Elise October 24, 2008 um 5:29 pm

pomme was your nickname and not Blanche Neige? But pomme was what killed her!

i just picked apples at an apple orchard, almost ready to put up in my next post….ahk but first I have midterm exam on the decline of the western cattle industry, railroads, and religious revival, ahh! in an hour!

A. October 24, 2008 um 5:30 pm

amazing picture of the apples!
it actually looks like snow white 's apple!

La Cuisine d'Helene October 24, 2008 um 5:40 pm

Your pictures are done with such a class. Well done! A feast for the eyes.

La Cuisine d'Helene October 24, 2008 um 5:40 pm

Your pictures are done with such a class. Well done! A feast for the eyes.

cindy* October 24, 2008 um 5:40 pm

helen, you always speak of your friends so fondly…what a beautiful treat to share!

Zoe Francois October 24, 2008 um 6:43 pm

Gorgeous! The presentation is exquisite and the flavor combination sounds perfect.

Patricia Scarpin October 24, 2008 um 7:07 pm

Helen, I love how delicate the tarts look, with those roses made of apples. So pretty! Almost ethereal. As for the ice cream, I’m curious! I’m not a huge fan of cheesecakes, but something tells me I would love it made into ice cream… ๐Ÿ˜‰

Mike of Mike's Table October 24, 2008 um 7:15 pm

This is probably the most beautiful apple-centric dessert I have ever seen. It sounds incredibly delicious at all layers.

chililime October 24, 2008 um 7:34 pm

Absolutely beautiful.

Cakebrain October 24, 2008 um 7:57 pm

Helen! I so wish I had enough time in the day to make all your gorgeous desserts! Unfortunately, if I did, I’d be the size of a house. Fortunately, your photos are scrumptious enough to sate me until my next visit! Such seductive colours. I love it.

Anonymous October 24, 2008 um 8:15 pm

Beautiful dessert as always. These will be made soon at my house.

Best wishes to your friend. I, to know too many people with the dreaded "C".

Helene October 24, 2008 um 8:19 pm

Helena: glad your friend is doing well and has found what works for her. I can’t speak for Jen but I know she is closely monitored by wonderful doctors who had nothing negative to say about her choices. As far as our friend M. it pains me to say that there is no "getting better" in her case. So if she wants to eat butter and frangipane, I am not one to tell her no. She is living for "right now" because as she points it she could end up under a 18 wheeler tomorrow, healthy or not, and that would not change a thing.
I am not disagreeing with you, I am just saying that all three women are well cancer educated so I am not one to question their own choices.

Anonymous October 24, 2008 um 8:44 pm

simply lovely – fantastic presentation and photography too. Apple tart is one of my favorites, and this really looks like it would hit the mark.

Lori October 24, 2008 um 9:32 pm

When my Grandfather was dying of cancer, my Mother and I and a bunch of the family cared for him in his final days. It was an amazing memory for me but I wont go into it now. Anyway one day my GF asked for red beet soup. My Aunt, who is a nurse, said that was not a good idea. My Mother stearnly told her that he could have whatever he wants, anything to bring him some comfort. He only ate a few tablespoons.

Its all u to the individual.

Its a beautiful, intimate and loving thing you did for your friend. You are a beautiful person Tartelette/Helen!

Anonymous October 25, 2008 um 1:09 am

Beautiful helen! i had plum frangipane tart yesterday….so will definetly give this a try and love the rubies and plan on eating alot of those this season!

Lisa magicsprinkles October 25, 2008 um 1:12 am

Thank you for sharing yourself and the gift of your food with your friend and with us.

Sara October 25, 2008 um 1:45 am

Beautiful as always – cheesecake ice cream sounds fabulous.

Ivy October 25, 2008 um 3:52 am

How super delightful. Wonderful for..perhaps a tea party-:)

Katie October 25, 2008 um 5:07 am

Am I in heaven?

Anita October 25, 2008 um 5:28 am

So adorable! Your little apple blossoms are perfect! And you are a wonderful, caring person – how lucky all your friends are!

Cymbaline October 25, 2008 um 6:01 am

oh my gosh that is soooo delicious and wonderful looking! you have made food into a true work of art!

Anonymous October 25, 2008 um 6:26 am

Helen, you amaze me. With all that you do, you take time for those who need some sweetness and cheer. The story is lovely and the frangipane even more so. How many days more? ๐Ÿ™‚

Astrid October 25, 2008 um 8:27 am

Moving story, and spectacular dessert. Beauty and temptation!

Anonymous October 25, 2008 um 2:03 pm

Well, I’m sorry that I have been too forward. Instead of sharing strength, I have probably done the exact opposite. Thank you for your reply, Helen.

Helene October 25, 2008 um 2:36 pm

Helena: don’t feel that way. You did nothing wrong by sharing your story. I can’t speak for Jen, only M. and I know that she has tried everything possible but it is too late unfortunately and things are not improving no matter what she does. I am thrilled to hear your friend is doing so good and that she found hat orks for her. That is the most important thing.

Alexa October 25, 2008 um 3:05 pm

This apple dessert is a work of art. An amazing pastry chef and a weaver of stories… You’re my type of person Helen. I am sorry that your friend is having a hard time battling cancer. I am glad that she has you to warm her heart.

Shari October 25, 2008 um 4:14 pm

I love the flower-look of your tart! Beautiful!

raining sheep October 26, 2008 um 1:49 am

You are obviously the most wonderful friend…and I absolutely love roasted apples…especially when they are pureed into delicious apple sauce.

Chef C October 26, 2008 um 3:06 am

hi helen, what camera do you use? these photos are very professionally taken! they make the food even more scrumptious! any tips or tricks you could share?

Peabody October 26, 2008 um 6:23 am

The tart is lovely, but really I am all about the cheesecake ice cream…oh my.

Vanillaorchid October 26, 2008 um 7:39 am

It’s so beautiful as always. I love the way you decoration and take photo as well as your dessert.

I got a lot of apple and I’m thinking what I can make with. Thank you for the idea.

Fifi Flowers October 26, 2008 um 7:59 am

I’m off to bed and will probably dream of tartlettes dancing in my head!
BEAUTIFUL dessert! You are truly amazing!
ENJOY your Sunday!

Anonymous October 26, 2008 um 1:22 pm

Beautiful tarts, Tartlette! Even more beautiful is the way you are helping your friend. That takes a real sweety which I’m guessing you are!
btw..remember that the bones are very hard and have to be dunked. We don’t want the kiddies breaking their teeth now, do we? buahahaha (evil laugh)
Maryann xox

Jesse October 26, 2008 um 1:42 pm

You sound like a wonderful friend! Those tarts look and sound fantastic! I can never make my apples into a perfect rose. Does the frangipane make it easier to set the apples because they have something to stick to?

Anonymous October 26, 2008 um 7:00 pm

I know nicknames all too well. My family had nicknames for everyone and all different ones. We grew up never really knowing what our real names were!
I’ve seen many apples dishes lately, but your tarts just top them all!

Helene October 26, 2008 um 10:09 pm

Chef C: that is a topic that takes more than a comment and others have written better about it than I ever would but to answer your immediate questions:
I use a Canon Rebel XTi and I mostly shoot on Aperture setting. I have a 50mm fast lens and a slower 100mm macro.

Anonymous October 26, 2008 um 10:12 pm

Oh…we were the lucky ones sharing the other 4 saturday afternoon! Not only were they pretty to look at but they were absolutely delicious!

Courtney October 26, 2008 um 11:00 pm

These sound amazing and look delicious!! Most importantly, it sounds like you are a wonderful and true friend to your M. How essential true friends are in life.

Thanks for visiting my blog too!

Mary October 26, 2008 um 11:05 pm

Your tartlettes are stunningly beautiful. And I love your stories. Sometimes when I feel just a little blue, I love to come and read your blog and your stories. It always makes me feel just a bit better.

Unknown October 26, 2008 um 11:58 pm

You’re taking time on producing fabulous desserts, Helen, I admire you. Would love to try out the cheesecake I cream, haven’t used this type of cream before. Mascarpone I use for parfait, it’s just lovely. Mmm… you make me think of something.

Lydia (The Perfect Pantry) October 27, 2008 um 1:34 am

Beautiful tart! I love that it looks like a flower — the perfect gift for your friend who is ailing. Well, actually, your friendship is the perfect gift. She is lucky to have you in her life.

shanna October 27, 2008 um 1:56 am

Did you really make tarts when you were just a little girl? (AMAZING! You! Are!)

I don’t know what it is, but your story—the fairy tale, I mean—made my eyes well up with tears. In a good way, though, not sad. I think it’s beautiful that a friend would tell another friend that kind of story.

My Sweet & Saucy October 27, 2008 um 2:35 am

This is stunning…love the look!

Chef C October 27, 2008 um 3:03 am

thanks Helen for the info on the lenses used for your photography here. we have the same camera. I guess i just don’t know how best to make use of it. the choice of 50mm and 100mm does make the huge difference! you pictures always have the right depth of field, and they make your subjects so outstanding and scrumptious-looking like they are going to pop out of the page and make everyone salivate!

Helene October 27, 2008 um 3:27 am

Chef C: thank you! I guess I just don’t feel enough of a pro to give people advice. I can write about what I do and what works for me but that does not mean it is "the" thing to do ๐Ÿ™‚

The White Apron October 27, 2008 um 4:23 am

I love how you used frangipane in this tart. It’s one of my favorites, I don’t see it enough. Wonderfully done!
It’s also spectacular with hazelnuts… and figs. ๐Ÿ™‚

Kitchen M October 27, 2008 um 6:28 am

So pretty!
And what a nice story to go with. ๐Ÿ™‚

Vera October 27, 2008 um 7:22 am

There’s always a place for some hope. So, lets hope things will turn better for your friend. She is certainly lucky to have a friend like you.

The dessert looks amazing, I have to say.

Leonor de Sousa Bastos October 27, 2008 um 3:49 pm

Bonsoir, Reine des Pommes!!!

I love the apple crown on your tartelettes… perfect to honour a real queen!

Inne October 27, 2008 um 4:23 pm

I didn’t know that about all the meanings of une pomme – it certainly makes for an entertaining story! Your friend is lucky to be the recipient of such gorgeous cakes and fairytales.

Y October 28, 2008 um 9:16 pm

Those are such pretty tarts! Thank you for sharing this special thing that you made for your friend, M.

ps: 'Heroin' is addictive, without the 'e'! ๐Ÿ˜‰

Mollie November 2, 2008 um 12:29 am

What a wonderful gift to share with a friend.

Barbara November 4, 2008 um 8:06 pm

A lovely post Helen. A wonderful treat for your friend.

I also like your response to Helena. Like Jen and your friend M we make informed choices about our treatments. The media and PR companies are responsible for such a lot of misinformation about diet and cancer.

For the record I know a woman who grew and sold organic foods and died of breast cancer at 60.

The secret to surviving cancer is early detection which is why check ups are so important.

rhid November 10, 2008 um 5:58 pm

These are just beautiful! I love how you arranged the apple on top. Beautiful.

Unknown November 10, 2008 um 6:41 pm

Beautiful as always ๐Ÿ™‚ But how do you go about forming the apple blossoms? Is there a trick to it? I must know!

Anonymous November 11, 2008 um 2:06 pm

With every post on your blog, your creativity and imagination always left me with so much excitement, so I have to try out this one, just in time for the special season!

I’m curious, does this recipe work for a regular 9-inch tart pan?

Thanks again for sharing!

Helene November 11, 2008 um 3:07 pm

Anonymous: The dough will work for a 9 inch pie pan but I would double up on the frangipane cream maybe and add one or two apples.

Helene November 11, 2008 um 3:09 pm

last: for the apple blossoms, once the apples are roasted and cooled, take one slice and put it against the crust, overlap another slice next to that one and keep going around the top. Do the same thing for the other rows.

Unknown November 12, 2008 um 10:49 pm

Thank you! I didn’t think it would have been that simple, bien merci ๐Ÿ™‚

Anonymous November 21, 2008 um 10:08 pm

Helen, the story you told M brought a tear to my eye. She is incredibly lucky to have you as a friend.

The tartlettes are beautiful. Do you think they’d freeze well?

Helene November 22, 2008 um 1:02 am

Angela: the baked sable with frangipane freeze very well. I usually bake extras and keep them in the freezer and either top with fresh or poached fruit. I know the apples could be frozen with the rest too but I think that freshly roasted would taste better.

Anonymous November 22, 2008 um 3:31 pm

Thank-you, Helen!

Niksya October 11, 2011 um 12:05 pm

Very beautiful!

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