Title: Tarte Aux Pommes a la Solognote
Categories: Desserts, Tarts, Masterchefs, Norleans, Arn
Yield: 4 servings
4 md Apples, peeled, cored,
-- chopped
3/4 c Butter
1 tb Oil
1/2 c Sugar
1/4 ts Zest, lemon
1/2 ts Zest, orange
1 x Pate Brisee ** OR
1 ea Pastry, puff, round, 9"
** See recipe for Pate Brisee.
Heat 1/2 cup of the butter and the oil in a skillet until quite
hot. Add the apples and sugar, shaking to coat the apples.
Add the zests and cook to caramelize the sugar.
In another pan, heat the reserved 1/4 cup of butter until almost
smoking and pour in the apples. Take the pan off the heat and fit the
pate brisee pastry over the apples.
Bake in a 350 F oven for 7 minutes and turn the heat to 500 F to
brown.
When golden, put the pan on the stove to glaze the bottom and
invert tarte onto a plate to serve.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans
