Posts Tagged ‘Elizabeth David’

Elizabeth David’s Open Apple Tart

Thursday, April 22nd, 2010

La Tarte Aux Pommes Normande:

Peel, core and thinly slice 1 1/2 lb of sweet apples (I used Cox). In a large bowl mix the apples with 3 or 4 tablespoons of vanilla sugar. Cook gently in batches in 2oz (50g) of unsalted butter “until the apples are pale golden and transparent. Turn the slices over very gently, so as not to break them, and, if they are very closely packed, shake the pan rather than stir the apples

“Make a pate sablee or crumbly pastry by rubbing 3 oz. of butter into 6 oz. of plain flour, a quarter-teaspoon of salt, and 3 teaspoons of white sugar. Moisten with 2 to 4 tablespoons of ice-cold water. If it is still too dry, add a little more, but the less water you use the more crumbly and light your pastry will be.”

“Simply shape the pastry into a ball and immediately, without leaving it to rest or even rolling it out, spread it with your handsĀ  into a lightly buttered 8-inch flan tin. Brush the edges with thin cream or milk; arrange the apples, without the juice, in over-lapping circles, keeping a nicely shaped piece for the centre. Bake with the tin on a baking sheet, in a pre-heated hot oven at Gas No.6, 400 F., for 30 to 35 minutes, turning the tin round once during the cooking. Take it from the oven, pour in the buttery juices, which have been reheated, give another sprinkling of sugar, and return to the oven for barely a minute.”

“Although it is at its best hot, this pastry will not go sodden even when it is cold.”

Elizabeth David – French Provincial Cooking.