My daughter and I made this during our study of France, while working on our Five In A Row unit of Madeline. We also made a Swiss, ham and leek quiche, French Onion soup, and crouque mosuiers, which I will share with you soon.
But, today I’m sharing this with you.
Most of you may not be familiar with Five In A Row, so I will quickly summarize that ; basically it’s a curriculum based off of children’s books. You read the book for five days in a row, and on each day you study different components related to the book. It’s a full curriculum that covers geography, social studies, science, history and art. There’s a little math, but not enough for my liking, so I chose to supplement.
As I stated in a previous post, I use Five In A Row mainly for social studies and geography. But, if possible I try to incorporate all the lessons the guidebook recommends for each book, time permitting.
Some days are harder than others, because there is so much to do with each book, and -sometimes I wish I hadn’t chosen additional supplementals; but we are also enjoying our history book immensely (I thought it would be boooorrrrrinnng) and even the language arts and grammar have been pleasurable.
(No comment on math)
Anyways, we got really “into” Madeline. Something about Paris and French culture that brings out the elegance in the everyday… c’ est ci bon!
We have since “rowed” A Story About Ping (China) and How To Make An Apple Pie And See The World (assorted countries) … I really need to catch up here…!
For this tart, we took a simple pâte sucrée dough, lined it in a tart pan and filled it with diced apples, a bit of sugar and cinnamon and then topped it with arranged apple slices, and butter.
Simplicity at it’s finest.
The crust recipe can be found here, but it’s perfectly fine if you happen to use a pre made crust. Time is money, 😉
- 1 recipe pate sucree crust (or any premade pie crust)
- 4 large baking apples, peeled - 2 diced and 2 sliced
- ¼ cup sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter, cut into small pieces
- " tart pan
- Line the dough into a 9" tart pan with a removable bottom
- Toss the apples with the sugar and the cinnamon
- placed the diced apples into the tart, and top with the apple sliced neatly arranged on top
- Dot with butter and bake in a preheated 350 oven for 25-30 minutes.
- Brush with warm apple or apricot jelly to glaze.