Tag Archives: julia child

Julia Child’s Apple Tart

Apple tart

Partially-cooked 9-inch tart shell
9 apples (i used 6 royal gala and 3 granny smiths)
1 teaspoon lemon juice
2 tablespoons sugar
2 tablespoons apricot preserves, forced through a sieve
seeds of 1/2 vanilla pod
1/4 cup granulated sugar (or to taste, depending on sweetness of your apples)
2 tablespoons butter
1/2 teaspoon cinnamon

Apricot glaze:
1/4 cup apricot preserves, forced through a sieve
1 tablespoons granulated sugar

To make applesauce, peel, core and roughly chop six apples. Toss apples in a large heavy saucepanwith lemon juice and 1.5 tablespoons of sugar. Cover and cook, stirring occasionally, over low heat for about 20 minutes until apples are tender. Add in apricot preserves, vanilla, sugar, butter, and cinnamon . Turn up heat and bring to a boil, gently crush apples with wooden ladle, stirring constantly until thick.

Preheat oven 200 deg Celcius. Roll out pastry into tart tin and partially blind-bake tart shell for 12 minutes, covered with baking paper and pressed down with beans. Remove beans and paper and bake for another 3 minutes or until slightly browned.

Peel, core and thinly slice remaining three apples. Toss in lemon juice and 1/2 tablespoon sugar.

Spread the applesauce in the partially-baked tart shell. Arrange sliced apples in an overlapping layer or concentric circles.

Bake the tart in the upper third of the oven for about 30 minutes or until the top is lightly browned and the apples are tender. Slide tart onto a cooling rack. Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes until glaze is thick enough to coat the back of a spoon. Brush apricot glaze on the sliced apples topping. Serve warm or cold.


Julia Child’s Côtes de Porc Poêlées – Casserole Sautéed Pork Chops

Julia Child’s Casserole Sautéed Pork Chops with mustard cream sauce

pork chop close-up!

Pork recipes somehow appeals to zzz alot and he had cooked pork (western style) many times. Somehow his previous times never really resulted satisfactory, mostly overcooked due to mis-handling of the cooking time (pork loins are THICK!!). Well, thanks to Julia Child, he finally did a tender pork chops that even my mum said was good!


– 800 g pork loin cut into six 1.25 inch thick chops, beaten with back of knife or meat mallet, marinated in juice of 1 lemon, 4 tablespoons of extra virgin olive oil, thyme, cumin, salt and pepper for several hours.

– 3 tablespoon of rendered pork fat/lard

– 2 tablespoons of butter

– 2 cloves garlic

– 2 teaspoon of mustard powder mixed with 1 tablespoon of water into a paste

– 100 ml cream

– 1 tablespoon butter

Preheat oven 160 deg celcius. Heat pork fat/lard a dutch oven until very hot. Brown the chops in hot fat, 2-3 at a time, 1 minute on each side. Remove and set aside.

Pour out the fat, add 2 tablespoons of butter and garlic. Return chops back into the casserole, coating with butter and overlapping slightly if neccessary. Cover and transfer into oven and bake for 16 mins. Check to see if chops are done, if not bake for another 2-4 mins.

Remove chops and set aside on warm plate and covered with foil. To make mustard-cream sauce, strain the meat juices, return to pot, add cream and mustard. Boil and simmer until thick. Season with salt and pepper. Remove from heat and stir in butter. Plate and serve immediately!

Bon Appetit!