These easy French dessert recipes are surprisingly simple and straightforward to make, yet the apple dishes taste so delicious your guests will think you spent the entire afternoon preparing them. When it comes to desserts made with fruit, nothing beats the taste of apples, and these old fashioned French apple desserts are the best. Ils sont délicieux!
La Cuisine Francaise (1893)
8 apples, sugar. Do not peel the apples. Core them, and dispose them on a buttered dish. Put some granulated sugar in the hole and let them bake. When ready to serve, sprinkle some granulated sugar over. Top with walnuts if desired.
6 apples, 1/2 pound sugar, 1 glassful milk, 4 tablespoonfuls flour, fat enough to fry. Pare the apples, slice them crosswise 1/4 inch thick, dip them in milk, roll in flour, and fry till well cooked. Sprinkle over some granulated sugar and serve on a folded napkin. For five persons.
As for Pomme Frittes, but cut the peaches in 2 or 4, according to the size and don't peel them.
As for Pomme Frittes, but cut the pineapples in slices 1/4 inch thick.
8 apples, 3 tablespoonfuls sugar, 1 glassful apricot sauce (below) or jam. Preparation:
(1) Pare and core 8 nice apples, and dispose them on a buttered dish.
(2) Sprinkle sugar over them and let them bake in an oven until soft.
(3) Prepare a hot syrup with some marmalade of apricot and water, and pour over the apples.
Proportions for five persons.
12 apples, 1/2 pound butter, 1/4 pound sugar, a little cinnamon, 1/2 pound bread. Preparation:
(1) Peel 12 nice apples, cut them in four, core and slice them fine.
(2) Melt in a saucepan 1/4 pound butter, add the apples and 1/4 pound sugar, and a little pulverized cinnamon, cook on a bright fire till the apples are soft.
(3) Slice enough bread to line the cake mold and fry the slices in butter.
(4) Line a cake mold with the slices of bread, pour in the apples, bake for 1/4 hour in an oven, knock out and serve with an apricot sauce (below).
Proportions for five persons.
12 apricots, 1/2 pound sugar, 2 tablespoonfuls Kirsch. Preparation:
(1) Place in a saucepan 12 apricots cut in pieces with 1/2 pound sugar, and cook till soft.
(2) Pass through a sifter, add 2 tablespoonfuls Kirsch and enough water to have a half-thick sauce; or, mix 2 tablespoonfuls apricot marmalade with 2 tablespoonfuls Kirsch and add enough water to make quite a thick sauce.
Proportions for five persons.
Mom's Recipe Scrapbooks (c. 1920s)
Fill pre-baked French pastry shells with custard or pudding, then generously top with fresh raspberries or other berries in season. This is an easy French dessert recipe to prepare, and believe me, it's a crowd pleaser!
Line a pie plate with your best sweet French pastry; fill with 6 cups sliced apples and sprinkle with mixture of 3/4 cup sugar and 1/2 teaspoon each cinnamon and nutmeg.
Mix together 1/2 cup each butter and brown sugar, then work into it 1 cup sifted flour. Spread this over top evenly. Bake at 425°F for 40 to 50 minutes or until tender and crumb top is golden and slightly crisp.
This French apple pie is good when eaten with white cream cheese, but sweet cream and ice cream are good with it too. Serve warm.
3 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 cup butter, chilled and cut into pieces
2 egg yolks
1/4 cup ice water
Blend together flour, sugar, and salt in mixing bowl. Using fork, cut butter into flour mixture until it resembles pea-sized pieces. Slowly add egg yolks and blend until flour mixture resembles a fine meal.
Using fork, stir in ice water, 1 tablespoon at a time, just until dough is moistened enough to shape into a smooth ball. (Pinch a small amount between thumb and finger: if it crumbles, add another tablespoon of ice water.) Divide dough in half and flatten into 2 disc shapes. Wrap discs with plastic film and refrigerate at least 4 hours, or overnight.
Remove dough from refrigerator and let remain at room temperature for about 20 minutes. Roll out dough on lightly floured surface, lifting and turning it as you work, and occasionally dusting with flour to prevent sticking. Roll dough to fit tart pan or cut into small rounds sized for your tart molds.
Press dough firmly into pan or molds without stretching it, trimming off any excess. Cover with waxed paper and chill in refrigerator for 30 minutes before filling and baking.
To pre-bake empty tart shells, prick dough with fork, lightly cover with foil wrap, and bake at 375° (190°C) for about 15 minutes. Then, remove foil, and continue baking until edges are golden brown.
Makes dough equivalent to two 9-inch pastry shells.
With a Saucepan Over the Sea (1902)
Pare and core and cut into halves 6 large, fine apples. To each pound add 1 pound sugar, rind of 2 lemons, and a little ginger. Cook, covered, for 1 hour. Add 1/2 cup of cider, and boil for 1/2 hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish. Serve with whipped cream, and garnish of cherries, citron, or Angelica.
Beat 2 eggs with 2 ounces of sugar and a glass of rum. Pour this into a buttered pan with 2 ounces melted butter, cook until set, roll it on a dish, pour a glass of rum over it, light it, send it to the table on fire.
If you love the pleasing taste of homemade apple pie as I do, then you'll love these easy French dessert recipes, especially the one for making a traditional French apple pie with a crumb top. Mom always loved making it, and I can guarantee there were never any slices left over!
Some of the traditional French recipes are from the royal chef of Napoleon III and the Czar of Russia, so you know they must be good!
Also, don't miss the fried apple recipe with the pineapple and peach variations, and you must experience the taste of homemade apple Charlotte smothered in apricot sauce It's simply amazing.
Why not prepare a tasty fruity dessert to delight your family?