Breton Apple Tart

Recipe Ingredients

		Apple Filling
2 lbs	908g / 32oz	Golden Delicious apples
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Dark rum
		Breton Dough
2		Butter
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Dark rum
1 teaspoon	5ml	Vanilla extract
4		Egg yolks
2 3/4 cups	171g / 6oz	All-purpose flour
		Egg Wash
1		Egg - well beaten with
1		Salt

Recipe Instructions

Butter and line with parchment paper a 10- by 2-inch deep layer pan. Set a rack in the lowest level of the oven and preheat to 350 degrees.

For the apple filling, peel, core and slice the apples into a large saucepan. Add the remaining ingredients and cook the apples covered until they exude their juices. Uncover the apples, lower the heat and allow juices to evaporate. Cool the filling.

For the dough, beat the butter until soft and beat in the sugar in a stream. Continue beating until the mixture lightens. Beat in the rum and vanilla, then the yolks, one at a time, beating until the mixture is very smooth and light. Beat in the flour until it is absorbed, without over mixing. Set the paste aside, covered.

Place half the dough in the bottom of the prepared pan. Press the dough with the fingertips evenly over the bottom of the pan and about 1 inch up the sides of the pan. Spread the cooled filling on the dough. Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart pan bottom. Slide the dough over the filling and press it into place making sure that the sides are straight and even. Brush the top of the Breton with the egg wash and trace a lattice pattern on it with the tines of a fork.

Bake for about 40 to 45 minutes, or until well colored and firm. Cool on a rack in the pan for 20 minutes, then unmold and cool completely.

This recipe yields one 10-inch tart.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8958)

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