| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Desserts, Tarts, Masterchefs, Norleans, Arn |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Apples, peeled, cored, chopped |
| 3/4 |
c |
Butter |
| 1 |
tb |
Oil |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Zest, lemon |
| 1/2 |
ts |
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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