Alsatian Style Apple And Cream Tart Recipe

Alsatian Style Apple And Cream Tart picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Pate brisee1 (1 Recipe)
 Raw rice1 Cup (16 tbs) (For Weighting The Shell)
 Granny smith apples4
 Fresh lemon juice2 Tablespoon
 Sugar6 Tablespoon
 Egg yolks3 Large
 Heavy cream1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Golden raisins1⁄3 Cup (5.33 tbs)
 Cinnamon1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 2557 Calories from Fat 942

% Daily Value*

Total Fat 107 g164.4%

Saturated Fat 61.9 g309.4%

Trans Fat 0 g

Cholesterol 884.1 mg

Sodium 122.1 mg5.1%

Total Carbohydrates 384 g128.1%

Dietary Fiber 22.2 g88.6%

Sugars 190.8 g

Protein 27 g54.2%

Vitamin A 83.7% Vitamin C 28.4%

Calcium 27% Iron 21.4%

*Based on a 2000 Calorie diet

Directions

Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim.
Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight.
Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425° F. oven for 15 minutes.
Remove the foil and the rice carefully, bake the shell for 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well.
In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins.
Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it.
Bake the tart in the middle of a preheated 375° F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
Quantcast