This French Apple Tart, I make the pastry using wholemeal flour. Seeing the amount of butter that goes in, I thought we could all be a little more healthier and do without the frangipane cream seeing the amount of butter dotted over the tart before baking and the butter used in the pastry itself. But really, there can never be too much butter.
I have used Alice Water's Pate Brisee here republished by Smitten Kitchen. I substituted wholemeal flour in place of flour and half the recipe given to fit my 8'' tart tin. I didn't go galette style because halving the recipe gives me just enough dough to line the sides and base of tart tin.
I chop up 3 to 4 medium sized apples and arrange them in the tart tin. I then simply sprinkle over less than a tablespoon of sugar over the apples and crust. Dot lots of butter here and there and I've put in a pinch of cinnamon to bring out the flavour so it pair better with Chai Ice Cream.
And the Chai Ice cream....what have I got to say really.... luscious, smooth, strong Chai tea flavour. Tea and sugar and spice is very, very nice...the Indians were onto a wonderful thing when they first dreamed up Chai!
Serve a slice of this warm tart with little balls of the Chai Ice Cream and close your eyes, eat and savor every bite and mouthful! You're already in heaven!