Tarte aux pommes Alsacienne
Pastry Ingredients:
- Pate brisee / short crust pastry
- 100 grams of butter
- 225 grams of flour
- 1 egg yolk pinch of salt
- 1 tablespoon of water
Ingredients For the Filling:
- 1 kg of cox’s apples or other sweet apples
- 2 tablespoons of granulated sugar
- 2 large eggs
- 75 grams of sugar
- Vanilla sugar
- 200 ml of double cream
Method:
Soften the butter in a warm bowl and work to a cream.
Sift the flour into a mound, in a separate bowl, and into it drop the egg yolks salt and butter.
Work them together with the fingers of one hand and when mixed add in a tablespoon of very cold water, and more if necessary until a soft supple ball is formed. Put it in the fridge to chill for 30 minutes.
Heat the halogen oven on 200c
Roll out the pastry and put into a greased baking tray with a loose bottom. Trim of any excess pastry, prick the base with a fork and chill again for 30 minutes.
Peel, core and cut the apples into even pieces. Prick the bottom pastry and place the apples rounded side up evenly around the base of the pastry. sprinkle lightly with sugar and bake in the oven for about 20 minutes.
Meanwhile beat the eggs and both sugars together and stir in the cream until blended. Test the apples by pricking with a knife which should be just tender.
Pour the mixture over the apples, it is best to do this while the pastry is in the oven so as not to spill.
Bake for about 15 minutes or until the egg mixture is set.
Serve warm with cream or ice cream.
Made this yesterday and it is a very delicious dessert.
© Chef Eric
posted on 02/01/2010
