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Tarte Aux Pommes a La Solognote - Great Chefs

Author/Submitted by:
Servings: 4
Categories: Apples / Desserts / Tarts

Ingredients:
4  medium  Apples, peeled, cored, - chopped
3/4  cup  Butter
1  tablespoon  Oil
1/2  cup  Sugar
1/4  teaspoon  Zest, lemon
1/2  teaspoon  Zest, orange
    Pate Brisee ** OR
1  each  Pastry, puff, round, 9"

Directions:
** See recipe for Pate Brisee. Heat 1/2 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 1/4 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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