| Cuisine: French | Type: Dessert | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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I need to modify this recipe for American measures. |
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Serving Suggestions:
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Ingredients:
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Pate brisée sucre: 400 gm flour 200 gm butter 1 egg yolk 1 egg 30 gm sugar 2 tbs. water 1.2 kg apples 1 lemon Flan: 3 eggs 110 gm sugar 1 tsp. vanilla extract 140 gm whole cream 60 gm powdered sugar |
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Instructions:
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1. Make the pastry dough. Refrigerate for at least 20 minutes. Remove from the refrigerator, let set for a while, then roll out. Place in a tart dish and form a border. Precook in a 200°C oven for 10-12 minutes. (Do not prick the bottom, be sure to use weights.) 2. Core and peel the apples, rubbing with lemon juice to prevent discoloration. Cut in half lengthwise, then slice sideways very thin, about 2 mm. Lay apples in the pre-cooked pastry with a good overlap. 3. Make the flan by mixing the eggs with the sugar in a bowl. Add the cream and vanilla. Pour over the tart. 4. Cook in 180°C oven for 20-30 minutes. The flan should set and the apples should begin to turn brown on their edges. 5. Remove from oven and remove from tart pan immediately. Let cool a little, then sprinkle with powdered sugar. |
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Related recipes:
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None |
2001-03-10