Si tu aimes une fleur qui se trouve dans une étoile, c’est doux, la nuit, de regarder le ciel. Toutes les étoiles sont fleuries.
“If you love a flower, of which just one single blossom grows in all the millions and millions of stars, it is enough to make you happy just to look at the stars.” — Antoine de Saint-Exupéry, Le Petit Prince
When I saw this apple tart on Hélène Dujardin’s site, Tartelette, I said out loud, “I have to make that.”
I’ve made apple tarts before, but this one is special. Just look at it. (Did that sound conceited? I should say, look at Hélène’s.) Passionate about photography and food, Hélène brings the two together with exquisite creativity. I’ve been inspired by her blog for about two years now, and this apple tart just put me over the edge. I followed her recipe to the letter — which included about 34 studious glances at the flower design as I sliced and arranged my apples.
I didn’t think about the Little Prince’s rose until the moment I reached into the oven and delicately wrapped my potholder hands around the edges of the tart. The fragrance of warm, sugary apples filled my nose, and the room, and I thought, this is why people spend so much time baking beautiful things.
Beneath the flower arrangement is a layer of apple-vanilla compote, spread without moderation over a buttery homemade crust. Just before putting it in the oven, I sprinkled the top with lemon zesty sugar. I haven’t tasted it yet, but I think this is going to be the “ooh-ahh” ingredient.
If you have a little time, make this tart — and don’t cheat on the crust. I made the crust and compote last night, and baked the whole thing this morning. It’s super-simple, but it does take time. Which, I think, makes all the difference, anyway.
Here’s the recipe from Tartelette.