| Cuisine: French | Type: Dessert | Serves: 8 |
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Source:
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Bistro Cooking by Patricia Wells |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 cooking apples (Granny Smith) (about 1-1/2 lb) 3 large egg yolks 3/5 cup créme fraiche or heavy cream 5 tbs. sugar 1 Pâte Briseé shell, precooked for 10 minutes & cooled |
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Instructions:
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1. Preheat the oven to 375°F. 2. Place the egg yolks in a large bowl and beat with a fork. Add the créme fraiche and 3 tablespoons of the sugar. Mix until well bended. Set aside. 3. Peel and core the apples; cut them into eight slices. Starting just inside the edge of the pastry shell, neatly layer the apple slices ”slightly overlapping them” in 2 or 3 concentric circles, working toward the center. Do the best you can, it gets harder the closer you get to the middle. Put several slices decoratively in the middle, curved side up. Pour the cream mixture over the apples. Sprinkle on the remaining 2 tablespoons of sugar. 4. Bake the tart in the center of the oven until the cream filling is set and the apples are very brown (even slightly blackened at the edges!), about 45 minutes. Remove to a rack to cool. Can be served while warm or at room temperature. |
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2001-03-10