| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Arn, Desserts, Masterchefs, Norleans, Tarts | 4 | Servings | |
INGREDIENTS
| 4 | Apples, peeled cored | |
| chopped | ||
| 3/4 | c | Butter |
| 1 | T | Oil |
| 1/2 | c | Sugar |
| 1/4 | t | Zest, lemon |
| 1/2 | t | Zest, orange |
| Pate Brisee ** OR | ||
| 1 | Pastry, puff round 9" |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1266
Calories From Fat: 801
Total Fat: 90g
Cholesterol: 91.5mg
Sodium: 518.7mg
Potassium: 407.3mg
Carbohydrates: 107.5g
Fiber: 7.4g
Sugar: 40.6g
Protein: 12.8g