Today's apple tarte. The first thing that you'll note is the presentation, the layout of the apples. My best yet, if I might state. The shell was blind baked at 425F for (EDIT) twenty minutes, then brushed with beaten egg white and baked for another twenty-five minutes. Removed from the oven, it was allowed to cool, then filled with the apples, and baked for another hour at 425F. Enjoy.
Four pounds of apples per nine inch tarte. Two for the filling and two for slices. Filling:
apples diced to 1/4 inch
<1/2C water
1/2C granulated sugar
1 1/2 tsp vanilla
juice 1/2 lemon
Pour water into saucepan and mix into it the sugar, vanilla and lemon juice. Place heat on medium and add the diced apples. Cook at medium heat for about fifteen minutes, until the pulp has softened slightly and the water evaporated. Allow to cool before loading into the cooled tarte shell.
As to the slices, once they've been arranged atop the filling, brush with 3 TBS melted and unsalted butter and sprinkle with 1+ TBS granulated sugar on top.
The recipe is listed in Peterson's book entitled Baking.
@kaneohegirlinaz: yours looks nice and rustic but if I could recommend an apple corer. 8) And I really like my Victorio Apple Peeler with the suction base. I mean, to peel four pounds of small/medium apples in less than five minutes and still have my wrist action intact...
lol, like I said, not pretty, but it got the job done... I don't want to get too far deep with the apple anything really,
my husband is a freak for apple pie, tart, turnover, bread, cake, ANYTHING!
Me, not so much
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