Le Cordon Bleu Recipe - Tarte Aux Pommes Classique.pdf - książki kucharskie - dealboy

THE LE CORDON BLEU RECIPE

TARTE AUX POMMES CLASSIQUE

Classic apple tart

Serves 6; 1 tart pan 21 cm Ø

P ÂTE BRISÉE SUCRÉE

( SWEET SHORT PASTRY )

G ARNISH

3 apples

butter

sugar

apricot glaze

C OMPOTE

3 apples

50 g butter

50 g sugar

1 lemon

50 ml water

1. Preheat the oven to 180°C. Dust the

work surface with flour, roll out the pas-

try to a round about 3 mm. Roll the pas-

try up onto the rolling pin or fold it in

half and then unroll loossely over the

tart pan.

6. Stir the apples frequently with a

wooden spoon until soft and golden

brown, about 20 to 30 minutes.

Remove from the heat and cool slightly.

2. Press the pastry into the pan with

your fingers. With a thumb and index

finger, mold a 1 cm horizontal lip around

the inside of the rim, then roll the rolling

pin over the rim to cut off the excess

pastry.

7. Spoon the apple compote into the

blind baked tart shell.

3. Pinch the lip of pastry into a decora-

tive shape with pastry pinchers or your

fingers. Prick the bottom of the pastry

shell all over with a fork and refrigerate

for 10 minutes. Blind bake the tart shell,

remove from the oven and cool.

8. Peel and core the remaining apples.

Cut each in half. Lay each half flat on

a work surface and cut crosswise into

3 mm thick slices. Starting at the out-

side edge and working inward towards

the cener, arrange the apple.

4. Prepare the apple compote: Peel and

core the apples. Cut the apples into a

"paysanne"(cut into small squares).

9. With the back of a spoon spread

softened butter mixed with sugar,

over the apple slices.

5. Melt the butter without colouring in a

heavy-bottomed saucepan over medium

heat. Add the chopped apples, sugar,

lemon juice and water.

10. Wrap aluminium foil over the

cooked lip of the tart shell to protect

from burning during cooking. Bake in

the oven for about 25 minutes or until

the apples are tender and golden

brown. Remove and allow to cool on

a cake rack.

To present: Heat the apricot glaze in a small saucepan. gently brush over the apple slices to coat completely with the glaze. Serve

warm or cold. Bon appétit.

Le Cordon Bleu Recipe - Tarte Aux Pommes Classique.pdf

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