Tarte Aux Pommes a La Solognote - Great Chefs
Author/Submitted by: Servings: 4 Categories:
Apples
/
Desserts
/
Tarts
Ingredients: 4
medium
Apples, peeled, cored,
- chopped
3/4
cup
Butter 1
tablespoon
Oil 1/2
cup
Sugar 1/4
teaspoon
Zest,
lemon
1/2
teaspoon
Zest,
orange
Pate Brisee ** OR 1
each
Pastry, puff, round,
9"
Directions:
** 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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans
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