Le Cordon Bleu Recipe - Tarte Aux Pommes Classique
1
THE LE CORDON BLEU RECIPE TARTE AUX POMMES CLASSIQUE Classic apple tart 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. PÂTE BRISÉE SUCRÉE (SWEET SHORT PASTRY) COMPOTE 3 apples 50 g butter 50 g sugar 1 lemon 50 ml water GARNISH 3 apples butter sugar apricot glaze Serves 6; 1 tart pan 21 cm Ø 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. 7. Spoon the apple compote into the blind baked tart shell. 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. 9. With the back of a spoon spread softened butter mixed with sugar, over the apple slices. 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. 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. 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. 4. Prepare the apple compote: Peel and core the apples. Cut the apples into a "paysanne"(cut into small squares). 5. Melt the butter without colouring in a heavy-bottomed saucepan over medium heat. Add the chopped apples, sugar, lemon juice and water. 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.
Transcript of Le Cordon Bleu Recipe - Tarte Aux Pommes Classique
THE LE CORDON BLEU RECIPE
TARTE AUX POMMES CLASSIQUEClassic apple tart
1. Preheat the oven to 180°C. Dust thework 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 inhalf and then unroll loossely over thetart pan.
PÂTE BRISÉE SUCRÉE(SWEET SHORT PASTRY)
COMPOTE3 apples50 g butter50 g sugar1 lemon50 ml water
GARNISH3 applesbuttersugarapricot glaze
Serves 6; 1 tart pan 21 cm Ø
8. Peel and core the remaining apples.Cut each in half. Lay each half flat ona work surface and cut crosswise into3 mm thick slices. Starting at the out-side edge and working inward towardsthe cener, arrange the apple.
7. Spoon the apple compote into theblind baked tart shell.
6. Stir the apples frequently with awooden spoon until soft and goldenbrown, about 20 to 30 minutes.Remove from the heat and cool slightly.
9. With the back of a spoon spreadsoftened butter mixed with sugar,over the apple slices.
10. Wrap aluminium foil over thecooked lip of the tart shell to protectfrom burning during cooking. Bake inthe oven for about 25 minutes or untilthe apples are tender and goldenbrown. Remove and allow to cool ona cake rack.
2. Press the pastry into the pan withyour fingers. With a thumb and indexfinger, mold a 1 cm horizontal lip aroundthe inside of the rim, then roll the rollingpin over the rim to cut off the excesspastry.
3. Pinch the lip of pastry into a decora-tive shape with pastry pinchers or yourfingers. Prick the bottom of the pastryshell all over with a fork and refrigeratefor 10 minutes. Blind bake the tart shell,remove from the oven and cool.
4. Prepare the apple compote: Peel andcore the apples. Cut the apples into a"paysanne"(cut into small squares).
5. Melt the butter without colouring in aheavy-bottomed saucepan over mediumheat. Add the chopped apples, sugar,lemon juice and water.
To present: Heat the apricot glaze in a small saucepan. gently brush over the apple slices to coat completely with the glaze. Servewarm or cold. Bon appétit.
