Tarte aux pommes a la solognote
Yield: 4 Servings
Ingredients:
- 4 md Apples peeled cored -- chopped
- 3/4 c Butter
- 1 tb Oil
- 1/2 c Sugar
- 1/4 ts Zest lemon
- 1/2 ts Zest orange
- 1 x Pate Brisee ** OR
- 1 ea Pastry puff round
- 9"
Instructions:
** 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
