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This is from French Tarts 50 Savory and Sweet Recipes by Linda Dannenberg. (See Kay Hartman's review of this book.)
Tarte Normande à la Crème
1 10 1/2-inch Pâte Sablée shell [recipe below], unbaked
4 large Granny Smith apples, peeled, cored, and cut into large (approximately 1-inch) cubes
2 tablespoons unsalted butter, melted and kept warm
Preheat oven to 375 degrees F.
In a large bowl, toss the apples with the melted butter until they
are well coated, then set aside. Combine 1/2 cup of the sugar and
the eggs in the bowl of an electric mixer. Beat the sugar and eggs
together until they are creamy and pale yellow. Add the cream and
the vanilla extract and heat until the ingredients are well blended.
Spread the apples evenly over the bottom of the tart shell. Pour
in the cream mixture so that the apples are evenly covered and the cream
fills the tart to just below the rim of the shell. Sprinkle the remaining
sugar over the top of the tart. Set the tart on a baking sheet, and
bake in the center of the oven for 35 to 45 minutes, until the batter is
set, the apples are browned, and the crust is deep golden brown.
Cool on a wire rack. Remove the side of the pan from the tart, and
serve lukewarm or at room temperature. Serves 6 to 8
Pâte Sablée (Rich Sugar Pastry Crust)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits and slightly softened
1 cup confectioners' sugar
Combine the butter, confectioners' sugar, eggs, vanilla, almonds if you wish, and salt in a food processor or a mixing bowl and process 5 to 7 seconds, until blended. Add the flour 1/2 cup at a time, pulsing 2 or 3 times, or mixing, after each addition, until the flour is blended and the dough just comes together. Do not let it form a ball. The dough should be soft and pliable, but not sticky. If the dough is sticky, add 2 more tablespoons of flour and process, or mix for a few seconds until blended.
Remove the dough from the bowl, knead it between your hands for about
1 minute, then press it into a flat disk and set it on a piece of plastic
wrap or wax paper. Wrap the dough well and refrigerate for at least
1 hour or even overnight. Makes one 14-inch crust, or two 9-inch
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