 |
 |
 |
Apple Tart with Caramel (Platée de Pommes au Caramel) (Serves 6 to 8) Apple Filling 5 medium-sized golden or red Delicious apples 4 tablespoons (1/2 stick) sweet butter grated rind of 1 lemon 1 cup sugar Peel, halve, and core the apples, then slice into 1/4-inch slices. Melt the butter in a large heavy skillet. Add the apple slices and sauté 5 minutes. Add the lemon rind. Set aside. Pour the sugar into a saucepan. Place over a low. beat, stirring occasionally until the sugar melts and turns into a golden caramel. Pour at once into a 9-inch pie plate, tipping the plate back and forth so the bottom is completely coated. Arrange the apples in a patter using the nicest slices on the bottom of the dish for the first layer. Keep in mind that the pie will be turned upside down and this layer will be the top of the dish. Preparing the Tart 1/2 recipe Pâte Brisée (see recipe) Roll the dough and place on top of the apples. With a sharp knife, cut off any surplus dough, keeping the dough even with the edge of the plate. Place the tart on a baking sheet in a preheated 375-degree oven and bake for 45 minutes. Cool to lukewarm. Place a serving platter turned upside down on top of the cake and invert the cake and the platter together. You now have a layer of crust on the bottom with the apples on top. If some of the apple slices stick to the bottom of the pan, arrange them back into the pattern with a knife. If you let the cake cool of too much before inverting, the sugar will thicken and the slices will stick to the bottom. If you unmold the cake too early, it will be too runny. Glagage (Glaze) 1/2 cup commercial apricot jam 1 tablespoon sugar 2 tablespoons water 2 tablespoons kirsch or cognac Heat the apricot jam with the sugar and 2 tablespoons of water in a small sauce an. Bring to a boll, then strain. When cool, stir in the kirsch or cognac. Using a pastry brush, brush the apples with the glaze. Return to Top |
|
© 2001 jacquespepin.net |