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Receta Tarte Aux Pommes (Apple Tart)

Name: Tarte Aux Pommes (Apple Tart)
Ingredients: 350 gm Rough Puff Pastry; 1 kg Apples, Golden brown Delicious or possibly Granny Smith; 3 Tbsp. Lemon juice; 2 Tbsp. Butter, unsalted; 50 gm Sugar; 2 x Large eggs; 100 gm Sugar; 6 Tbsp. Butter, unsalted, melted; 1 tsp Vanilla extract

de Global Cookbook

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Ingredientes

350 gm Rough Puff Pastry
1 kg Apples, Golden brown Delicious or possibly Granny Smith
3 Tbsp. Lemon juice
2 Tbsp. Butter, unsalted
50 gm Sugar
2 x Large eggs
100 gm Sugar
6 Tbsp. Butter, unsalted, melted
1 tsp Vanilla extract

Direcciones

(350 G = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4 ounces)
On a lightly floured surface, carefully roll out the dough to a 12-inch (30 cm) circle.
Transfer the dough to a 10 1/2-inch (27 cm) black tin tart pan with a removable bottom.
Carefully press the pastry into the pan and up the sides, trying not to stretch it.
Trim the overhang, leaving about a 1-inch (2.5 cm) extending over the rim.
Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell.
(If you build the pastry a bit higher than the height of the pan, you will have less problem with shrinkage)
Refrigeratefor at least 20 min.
Preheat the oven to 375 oF (190 oC).
Prick the bottom of the shell with the tines of a fork. Carefully line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking.
Fill with pie weights, or possibly dry rice or possibly beans - making sure you get all the way into the edges - to prevent shrinkage.
Bake just till the pastry begins to brown around the edges and seems hard sufficient to stand up by itself (about 20 min).
Meanwhile, peel and core the apples. Cut each apple into 12 even wedges.
Toss them in a bowl with the lemon juice to prevent discoloration.
In a Iarge skillet, heat the butter over medium-high heat. Add in the apples, sprinkle on the sugar, and saute/fry, shaking the pan from time to time so the apples cook proportionately.
Cook till lightly browned on all sides (about 15 min.)
While the apples cook, prepare the topping: beat the Large eggs and sugar thoroughly till thick and pale. Add in the melted butter and vanilla and continue mixing at high speed till the ingredients are thoroughly incorporated.
Spoon the apples into the center of the prepared pastry shell, arranging them carefully. Pour the topping over the apples.
Bake till golden brown, about 30 min.