Autumn is the time of year we eat rustic food. Finish are the dainty salads and light desserts..we now go for rustic, unadorned meals. Apples are in abundance and it will be a shame to allow the time to pass and not use them to their full. I saw these apples in pastry somewhere in a magazine and I only remember they were called by the melodious name of Bourdelots and it looked much prettier than mine. I made them just on feeling, and I can’t imagine the magazine version being tastier, because they are so delicious with the puff pastry and brown sugar and apricot jam…and don’t they look pretty rustic too..(good excuse, n’est pas)?
..Rustic apples in puff pastry..
- Clean and peel 4 apples, remove the inner core and drizzle with lemon juice.
- Unroll a sheet of puff pastry, cut into quarters. Place 4 quarters on a baking paper on a baking sheet.
- Place an apple on each quarter. Fill the apples with a teaspoon of apricot jam, a knob of butter and sproinkle with brown sugar.
- Wrap the pastry around the apples and brush with beaten egg.
- If you have puff pastry left, cut strips and stick it around the apples from top to bottom.
- Refrigerate for 2 hours.
- Reheat the oven to 200 degrees C.
- Remove the apples from the fridge, brush again with beaten egg. Sprinkle again with brown sugar.
- Place on sprigs of rosemary and bake in the hot oven at 200°C for 15 minutes. Reduce the heat to 180°C and bake for another 25 minutes.
- If the apples get too dark on top, cover with brown paper.
- Serve warm, or at room temperature with a big dollop of whooped cream or a scoop of créme fraîche or vanilla ice cream.
Pincée de fleur de sel:
- Bring the dough right up to the edge of the apples which will ensure that the apples are covered more fully with pastry.
- In order for puff pastry to rise high and crispy, the dough must be cold and baked in a hot oven for the first 10- 15 minutes.
- Serve the apples as a side dish with a meat roast, like pork or venison.
- Fill the apples with spices of your choice or with dried fruit like raisins and nuts.
The mairie or hotel de ville is an important part of every city, town and village in France. It can be as tiny as a hamlet, but it will have a mairie and an eglise. The hotel de ville is usually bigger and houses the mairie and houses several administration departments. But they both hop-use the office of the mayor of a town and the administration offices as well as an école of the commune. So it is no strange sight to see kiddies run around at lunchtime in part of the grounds of the mairie.
The mairies of the campagne has nothing to do with the elaborate and grand hotels de ville of the cities, like Paris or Tours, Lyon. Some are so small, you even pass by it without knowing.
..the mairie in Beaulieu-sur-Dordogne..
..with its administration offices around the corner..
..the little hotel de ville in Bétaille, just alongside he main road through the village..
..the very typical stone hotel de ville of Biars-sur-Cere, with its lovely surroundings,dressed each season in different vegetation..
..le mairie of Biars sur Cere.
..the mairie is still wearing its summer ballgown and pretty soon, with Toussaint at 1 November, it will change to Fall Chrysanthemes..
..In Bretenoux, the hotel de ville is obscured by lovely trees..
..and right opposite it, is the traditional memorial of the soldiers who fought in the war..
..the quaint, typically Corrézien mairie of Le Pescher where our eldest got married..
..and next to it, the mémorial of Le Pescher..
..the mairie of Marcillac la Croze is one of those you pass by without knowing..it sits up on a hill, all alone. The day I looked for this mairie I drove up to its pretty eglise, full of history and asked a gentleman who was raking the leaves, where I could find the mairie. We got caught up in a 30 minute conversation. I had to cut the motor of the car after a while, because he just couldn’t stop talking..
..Of course I can’t leave our own sweet village of Puy d’Arnac behind. Our mairie has recently had a makeover and is now a chic gathering point in the village where the mayor has her offices and I often have to drop in for keys for the garbage points or documents or this or that..
..and right next to the mairie, its école…
..in Vayrac, the hotel de ville is huge with a big spacious place in front of it..
..and to the side, village life continues..
..Altillac has a beautiful building and I pass it almost every day to buy baguette and cheese..The pride of India trees in front complement the building so beautiful in high summer…I always slow down and admire this mairie..
..the mairie of la Chapelle aux Saints, is really out in la campagne and stands all alone among green fields..
This is a prehistoric area, a very important sightseeing site in our area and the mairie forms part of the site..the ecole is at the back of the mairie..
There is still so much to show and so much to be said about the hotel de ville in France and every town’s mairie is special.. Once you have found a town’s hotel de ville, you have also found its centre ville. I will certainly explore and show more at a later stage. These ones are all in a radius of 20 minutes from home. And like the hotels de villes, there are also the fascinating eglises, which I’ll save for another time.
So, with the theme of hotel de ville and French admin , I want to share the Marseillaise, sung by my favorite artist…Edith of course! We celebrated her life in PAris, as she died 50 years ago this October. I just LOVE her..and the song – I sing along with her just as loud as she does! Enjoy!
..à la prochaine fois..
5 thoughts on “Rustic apples in puff pastry(bourdelots aux pommes)..and l’hotel de ville.”
What a collection you have..I loved seeing them in the small towns we vivited..such pride:-)
Your apple delights are beautiful too Ronelle..
Going to search La Marseillaise..that video..no go in Canada..thank you though..j’y..vais:-)
Delightful! This is one great fal dessert.
Great buildings and architecture.
We call these this dessert, ‘Apple parcels’ which usually has dried fruit with some cinnamon added inside the apple then sprinkled with brown sugar, I’ll have to try your recipe.
Il seems like a lot of the communes are having a face lift, smartening up the Marie . Ours has recently been smartened. Lovely to see your Marie,
I too have enjoyed seeing all of the small towns and their hotel de ville. You live in such a pretty part of the world. We would love to spend more time in France.
Gorgeous apples in the pastry Ronelle. I would love to serve them with a roast. The sprig of rosemary looks so elegant yet rustic. Delicious!
The first thing I ever cooked in Domestic Science was apples wrapped in pastry, thank you for the reminder! PS yours look considerably better than mine did then.
Comments are now closed.