Alsatian Style Apple And Cream Tart

Serving Size : 1
Ingredients

for prepare Alsatian Style Apple And Cream Tart

:

Amount	Measure	Ingredient - Preparation Method
pate brisee raw rice for weighting the shell alsatian style apple and cream tart
4		Granny Smith apples - (about 2 pounds)
2	tablespoons	fresh lemon juice
6	tablespoons	sugar
3	large	egg yolks
1	cup	heavy cream
1	teaspoon	vanilla
1/3	cup	golden raisins
a pinch of cinnamon FOR THE PATE BRISEE alsatian style apple and cream tart
1 1/4	cups	all-purpose flour
3/4	stick	cold unslated butter - cut into bits (6
tablespoons alsatian style apple and cream tart
2	tablespoons	cold vegetable shortening
1/4	teaspoon	salt

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

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