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Ингредиенты
- pate brisee raw rice for weighting the shell
- 4 x Granny Smith apples (about 2 pounds)
- 2 Tbsp. fresh lemon juice
- 6 Tbsp. sugar
- 3 lrg egg yolks
- 1 c. heavy cream
- 1 tsp vanilla
- 1/3 c. golden brown raisins a healthy pinch of cinnamon
- 1 1/4 c. all-purpose flour
- 3/4 stk cool unslated butter cut into bits (6 Tbsp.)
- 2 Tbsp. cool vegetable shortening
- 1/4 tsp salt
Инструкции
- To make the tart: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 refrigerateit for at least 30 min or possibly, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425F. oven for 15 min. Remove the foil and the rice carefully, bake the shell 10 min more, or possibly till it is pale golden brown, and let it cold in the pan on a rack.
- In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 Tbsp. of the sugar and toss the mix till
- the apples are coated well. In a large bowl whisk together the yolks, the
- cream, 2 1/2 Tbsp. of the remaining sugar, a healthy pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mix over them, and sprinkle the remaining 1 1/2 Tbsp. sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375F. oven for 1 hour and 10 min, or possibly till the apples are tender when pierced with a cake tester, let it cold in the pan on a rack, and remove the rim.
- To make the pate brisee:In a large bowl blend the flour, the butter, the vegetable shortening, and the salt till the mix resembles meal. Add in 2 Tbsp. ice water, toss the mix till the water is incorporated, adding more ice water if
- necessary to create a dough, and form the dough into a ball. Dust the dough
- with flour and refrigerateit, wrapped in wax paper, for 1 hour.
