Friday, August 21, 2009

Tarte Moelleuse aux Pommes (Apple Tart w Almonds and Pine Nuts)

Amanda made a wonderful apple tart today.

Recipe from Savoring Provence: Recipes and Reflections on Provencal Cooking (The Savoring Series)

PASTRY
1 1/4 c all-purpose flour
7 T unsalted butter
1 egg yolk
3 T superfine sugar
3 T water

ALMOND CREAM
6 T milk
1 whole egg plus 1 egg yolk
2 T cane sugar
2 T cornstarch
1/2 t vanilla extract
3 T unsalted butter
1/2 c ground almonds
1/4 c powdered sugar

GLAZE
1/2 c fig jam
6 T water

2 Granny Smith apples, peeled, cored and sliced
1 c pine nuts

Preheat oven to 375.

1. PASTRY: combine flour and butter (in pieces), pulse in food processor until blended. Add the egg yolk, superfine sugar and 1 T water and pulse until dough forms. Butter the pie pan. Fold the pastry into your hands and work it until it is one lump. Place in pie pan and press until the edges are covered.
2. ALMOND CREAM: Pour milk into saucepan and heat over medium heat until bubbles appear on the edges. Remove from heat. Separately whisk the egg and egg yolk, adding in the granulated sugar and 1 T cornstarch. Pour into saucepan with milk, over medium heat, until it thickens ( 1 1/2 - 2 min). Remove from heat, stir in vanilla and set aside to cool. In another bowl, cream the butter and add the ground almonds, the confectioner's sugar and 1T cornstarch. Fold the cooled custard into this almond mixture until combined.
3. GLAZE: Combine the fig jam and the water in a small saucepan over low heat until fluid. Brush a layer of 2/3 of the glaze on the bottom and sides of the pastry-filled pie pan.
4. Spread the almond cream on top of the glaze, arrange the sliced apples in two layers in a circle around the pan. Cover with the pine nuts. Drizzle the remaining glaze on top.
5. Reduce the oven heat to 350 and bake until top is golden. Rotate after 30 minutes and then cook an additional 10 minutes. Let cool completely before serving.
BON APPETIT




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