Tarte Aux Pommes A La Solognote Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Apples, peeled, cored,, chopped
3/4 cup: Butter,
1 tbsp: Oil,
1/2 cup: Sugar,
1/4 tsp: Zest, lemon
1/2 tsp: Zest, orange
Pate Brisee ** OR,
1 each: Pastry, puff, round, 9"
** See recipe for Pate Brisee.,
Heat 1/2 cup of the butter and the oil in a skillet until quite,
Directions:
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, Arnauds Restaurant, New Orleans
Source from luhu.jp
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, Arnauds Restaurant, New Orleans
Source from luhu.jp