|Bob's special apple pie in the French style|
|tarte aux pommes ala Robert|
|- ingredients -
5 or 6 sweet apples - I mix Spartans and Gala.
Don't use a hard apple
that won't break down in heat or too
About 3 tablespoons of Japanese Midori
melon liqueur - and no, you cannot
substitute for this,
1/2 cup of fine confectionary sugar
3/4 cup of heavy cream
Make a pie dough of your choice to fill a 10 X 1" tart pan with a removable edge - the dough must be able to fit the fluted edge and stand so liquid doesn't leak. You can follow the directions below for the pastry if you like if you don't have a favorite.
Peel the apples and cut in half - core them using a melon baller - now slice them straight through so they are not wedges - make sure you mix them up - so the apple flavours will mix.
Place the apple half slices in the pan, overlapping each in a fan shape going round the outside first, then the inside and finally a spiral in the center.
Put the pie in the oven at about 375° - now you need to watch carefully - what you are trying to do here, is to slightly dry out the apple slices - this is important because you want them to absorb the liquid mix you are about to make - you'll know they're ready after about 10 minutes when the apples begin to show a slight shrivel and dryness from the water loss.
While this pre-baking is going on - prepare the mixture :-
Once the apples have that drying look and start slightly browning in the pan, open the
oven and slowly
Continue to bake for about another 15 minutes until the apples and mixture
start to brown on top
You'll know when it's done by the mottled look and the beautiful creamy beige colour.
|Serve with a dollop of Chantilly cream and fresh dark roast French coffee.|
| - for the
crust if you need to -
|1 1/2 cups flour - 5
oz cold butter - 1/2 tsp salt - 1/4 cup ice water +
Mix the flour and salt together in a large bowl. Add the butter and, using a your fingers (or a pastry cutter, if you prefer), cut it into the flour until the mixture looks like coarse crumbs. Be patient—this takes a while. Break up the shortening and add it in bits to the bowl. Still working with the pastry blender (or your fingers), cut in the shortening until the mixture has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a work surface and fold it over on itself a few times - don't get carried away. The dough will be soft, but it will firm sufficiently in the refrigerator.
Flatten into a disk, wrap in wax paper, and chill for at least two hours.
On a lightly floured surface, roll the dough into a circle about 1/8 inch thick and fit it into a 10-inch fluted tart pan with a removable bottom. Press the extra along the sides of the tart pan, so that most of the sides have a double wall of pastry. Use the back of a knife to decorate the edge by pressing it diagonally at each flute or at 1/2-inch intervals around the tart.
Chill the tart for at least 30 minutes. Line with foil, fill with pie weights (or beans), and then bake in a 400 F oven for 20 - 25 minutes, or until golden brown. Place on a rack to cool, lower the heat to 375 F, and proceed with the filling:
Alternate liqueur - You could use
the Hawaiian Kahana Royale
macadamia nut liqueur,
Why did we hide this page? It's your reward for exploring. Can't have everyone making this delight, can we?