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

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