Last week, I had some leftover applesauce in the fridge and some leftover pie dough in the freezer, so I decided to make a tarte. When I make pie crust, I always have some left over, so I freeze it. When there's enough, I can thaw it, roll it out, and make another crust. I spread the applesauce onto the blind-baked crust then layer on some sliced fresh apples. Then it's into the oven until the apples are cooked. I glazed this one with Ken's home-made plum jelly.
The last piece of apple tart.
Now I have a few apples left, so I'm thinking of making a little compote. That's a fancy word for chunky applesauce.
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