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Рецепт Tarte Aux Pommes D'aime
by Global Cookbook

Tarte Aux Pommes D'aime
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Ингредиенты

  •     (Aime's apple tart)
  •     Serves 10
  • 2 stk ( 1/2 lb.) butter
  • 1/2 c. sugar
  • 1 tsp lemon zest (from a Meyer lemon if possible)
  • 1 x egg, room temperature
  • 2 c. all-purpose flour
  • 1 1/4 tsp salt
  • 3/4 c. sugar
  • 2 tsp butter
  • 8 x tart apples, peeled, cored and cut in walnut-sized pcs
  • 2 Tbsp. water
  • 1/4 tsp cinnamon
  •     Juice of 1/2 a lemon
  • 4 x inch strip of orange peel
  • 5 x tart apples, peeled, cored and cut in julienne
  • 1 tsp cinnamon
  • 1/4 c. sugar
  • 3 Tbsp. sliced almonds
  •     Powdered sugar

Инструкции

  1. The crust: In mixer whip 2 sticks butter with 1/2 c. sugar and 1 tsp. grated lemon zest. Add in 1 egg, 2 c. flour, and 1 1/4 tsp. salt, beating till just mixed. Refrigeratedough for 1/2 hour.
  2. Preheat oven to 350 degrees. Roll out dough to fit an 11 inch tart pan with a removable bottom. Prick the bottom of the crust and bake for 20 min. Remove crust from oven.
  3. Compote: Put 3/4 c. sugar and 2 tsp. butter in a heavy pan over high heat on the stove. Stir occasionally till the mix colors and begins to barely smoke. Take off heat and immediately add in, while stirring, 8 peeled tart apples cut in walnut-sized pcs and 2 Tbsp. water. The sugar will get hard and lumpy. Return to heat, adding 1/4 tsp. cinnamon, juice of half a lemon, and a 4 inch strip of orange peel. Reduce heat to low and cook slowly, uncovered, stirring occasionally, till apple mix is cooked and thick like marmalade. Cold to room temperature.
  4. Topping and assembly: Preheat oven to 425 degrees. Toss raw apples with 1 tsp. cinnamon and 1/4 c. sugar.
  5. Fill the partially baked crust with cooled compote. Mound raw apples on top
  6. In a dome shape. Sprinkle on 3 Tbsp. sliced raw almonds. Bake for 25 min.
  7. Dust tart with powdered sugar. Serve hot.
  8. Add in ice cream, or possibly cool heavy cream, if desired. We usually had it all by itself, enjoying every hot, spicy mouthful.