Bob's special apple pie in the French style | |
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tarte aux pommes ala Robert |
Serve with a
dollop of Chantilly cream and fresh dark roast
French coffee. |
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- for the
crust if you need to -
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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,
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