Title: TARTE AUX POMMES (APPLE TART)
Categories: Tarts, Fruits
Yield: 1 tart
350 g Rough Puff Pastry
--------------------------FILLING--------------------------
1 kg Apples; Golden Delicious
- or Granny Smith
3 tb Lemon juice
2 tb Butter; unsalted
50 g Sugar
(350 g = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4
ounces)
On a lightly floured surface, carefully roll out the
dough to a 12-inch (30 cm) circle.
Transfer the dough to a 10 1/2-inch (27 cm) black tin
tart pan with a removable bottom.
Carefully press the pastry into the pan and up the
sides, trying not to stretch it.
Trim the overhang, leaving about a 1-inch (2.5 cm)
extending over the rim.
Tuck this overhang inside the pan, pressing gently
against the side to create a sturdy, double-sided
shell.
(If you build the pastry a bit higher than the height
of the pan, you will have less problem with shrinkage)
Chill for at least 20 minutes.
Preheat the oven to 375 F (190 C).
Prick the bottom of the shell with the tines of a
fork. Carefully line the shell loosely with heavy-duty
foil, pressing well into the edges so the pastry does
not shrink while baking.
Fill with pie weights, or dry rice or beans - making
sure you get all the way into the edges - to prevent
shrinkage.
Bake just until the pastry begins to brown around the
edges and seems firm enough to stand up by itself
(about 20 minutes).
Meanwhile, peel and core the apples. Cut each apple
into 12 even wedges. Toss them in a bowl with the
lemon juice to prevent discoloration.
In a Iarge skillet, melt the butter over medium-high
heat. Add the apples, sprinkle on the sugar, and
saute, shaking the pan from time to time so the apples
cook evenly.
Cook until lightly browned on all sides (about 15
minutes.)
While the apples cook, prepare the topping: beat the
eggs and sugar thoroughly until thick and pale. Add
the melted butter and vanilla and continue mixing at
high speed until the ingredients are thoroughly
incorporated.
Spoon the apples into the center of the prepared
pastry shell, arranging them carefully. Pour the
topping over the apples.
Bake until golden, about 30 minutes.
Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN
0-09-992340-8
