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Recipe Name: Alsatian-style Apple And Cream Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Pate brisee
Raw rice for weighting the
shell
4 Granny Smith apples, about
2 pounds
2 Tablespoon(s) Fresh lemon juice
6 Tablespoon(s) Sugar
3 Egg yolks
1 Cup(s) Heavy cream
1 Teaspoon(s) Vanilla
1/3 Cup(s) Golden raisins
A pinch of cinnamon
1 1/4 Cup(s) All-Purpose Flour
3/4 Stick cold unslated butter
cut into bits 6
tablespoons
2 Tablespoon(s) Cold vegetable shortening
1/4 Teaspoon(s) Salt
Directions:
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 chill it for at least 30
minutes or, 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 minutes. Remove the foil and the rice
carefully, bake the shell 10 minutes more, or until it is pale golden,
and let it cool in the pan on a rack. In a bowl stir together the
apples, peeled, cored, and cut into eighths, the lemon juice, and 2
tablespoons of the sugar and toss the mixture until the apples are
coated well. In a large bowl whisk together the yolks, the cream, 2
1/2 tablespoons of the remaining sugar, a pinch of salt, and the
vanilla and stir in the raisins. Arrange the apples decoratively in
the shell, pour the cream mixture over them, and sprinkle the
remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the
tart in the middle of a preheated 375F. oven for 1 hour and 10
minutes, or until the apples are tender when pierced with a cake
tester, let it cool 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 until the mixture resembles meal.
Add 2 tablespoons ice water, toss the mixture until the water is
incorporated, adding more ice water if necessary to form a dough, and
form the dough into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour. Gourmet October 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2192
Calories From Fat: 919
Total Fat: 104.2g
Cholesterol: 879.4mg
Sodium: 710.1mg
Potassium: 884.2mg
Carbohydrates: 281.1g
Fiber: 8.1g
Sugar: 106.4g
Protein: 37g


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