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Baking: Alsatian Apple Tart Recipe

Baking: Alsatian Apple Tart Recipe

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4.07

(14)
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Published by The Recipe Club
This is a traditional Alsatian apple tart. You can adapt the recipe to use virtually kind of fruit.

From "Baking" by James Peterson. "Baking" is packed with the basic, must-have recipes for every baker’s repertoire, as well as more ambitious classics. James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces", his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking", a 2008 James Beard Award winner. He has been one of the country’s preeminent cooking instructors for more than twenty years and currently teaches at the Institute of Culinary Education (formerly Peter Kump’s) in New York. He is revered within the industry and highly regarded as a professional resource.
This is a traditional Alsatian apple tart. You can adapt the recipe to use virtually kind of fruit.

From "Baking" by James Peterson. "Baking" is packed with the basic, must-have recipes for every baker’s repertoire, as well as more ambitious classics. James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces", his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking", a 2008 James Beard Award winner. He has been one of the country’s preeminent cooking instructors for more than twenty years and currently teaches at the Institute of Culinary Education (formerly Peter Kump’s) in New York. He is revered within the industry and highly regarded as a professional resource.

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Categories:Types, Recipes/Menus
Publish date: Sep 29, 2009
Added to Scribd: Sep 09, 2009
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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Baking
al appl t
This is a traditional Alsatian apple tart. You can adapt therecipe to use virtually any fruit. Just cook the fruit on thestove or in the oven before you bake it in a tart surrounded with this simple vanilla custard. The vanilla bean is optional,but it elevates this tart’s avor into higher realms.
Makes one 9
1
/
2
-inch TarT
1 p wt b p  tt pty u(p 131)3 l ppl (1 pu 8 u), u  gldlu  rm
1
/
2
lm
1
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4
up butt1 vll b, plt  lf ltw,  2 tpvll xtt
1
/
4
up plu
1
/
3
up ult u2 1 up mlcft’ u f ut
Use a 9
1
 / 
2
-inch tart ring or futed tart pan. Roll the dough2 inches larger than the ring or pan and line the tart ring orpan with it (see page 143). Prebake the tart shell (see page145). Preheat the oven to 325°F.Peel the apples and rub them with the lemon. Halve andcore them, and cut each hal into 3 or 4 wedges, dependingon their size. Put the apples in a nonstick sauté pan with thebutter over medium heat. Add the vanilla bean, i using, andgently toss or stir the apples or about 12 minutes, or untilthey’re a golden brown. Sprinkle the
1
 / 
4
cup granulated sugarover the apples. Continue to toss or stir or about 5 minuteslonger, or until the apple wedges are deep brown on bothsides. Be careul not to break them. Remove rom the heat.To make the custard, whisk together the eggs and the
1
 / 
3
cup granulated sugar or about 2 minutes, or until themixture gets a little pale. Stir in the milk. I you used the vanillabean, scrape out the seeds in each o the halves and add theseto the egg mixture; otherwise, add the vanilla extract.Arrange the apples in the prebaked tart shell and pour thecustard mixture over them. Bake or about 30 minutes, or untilthe custard sets—when it no longer moves in the middle whenyou jiggle the sheet pan slightly (don’t move the tart). Dustwith conectioners’ sugar just beore serving.
fruit Custard Pies and tarts
Custard is a liquid mixture that contains eggs and sets whenit is cooked. The best-known custards, such as crème bruléeor crème caramel, are made with milk or cream, but custardscan also be made with purees of fruit or vegetables—a pump-kin pie, for example, is lled with pumpkin custard. Anyfruit can be used to make a fruit custard; the sugar shouldbe adjusted according to how sweet the fruit is. The custardllings for fruit custard tarts and pies are very similar tofruit curds except that fruit curds are cooked on the stove andusually contain butter, while fruit custard llings are bakedin the oven and contain cream. Though fruit custard tarts ortartlets make ne stand-alone desserts, they can also be usedas the base for raw fruit tarts—just arrange berries or otherfruit on top.
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tigerlms reviewed this
Rated 5/5
Even more useful than his Cooking title, Peterson's endlessly useful Baking is a resource I continue to go back to time and time again to learn technique and be inspired for things to create in my kitchen. Highly recommended-- I'll even say it's a must for any serious home kitchen!
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