Tarte aux pommes a la solognote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Apples, peeled, cored, chopped |
| ¾ | cup | Butter |
| 1 | tablespoon | Oil |
| ½ | cup | Sugar |
| ¼ | teaspoon | Zest, lemon |
| ½ | teaspoon | Zest, orange |
| 1 | x | Pate Brisee ** OR |
| 1 | each | Pastry, puff, round, 9\" |
Directions
** See recipe for Pate Brisee.
Heat ½ 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 ¼ 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