Breton Apple Tart

---------- Recipe via Meal-Master (tm) v8.05

Title: Breton Apple Tart
Categories: Pies, Fruits
Yield: 10 Servings

-------------------------------APPLE FILLING-------------------------------
2 lb Golden delicious apples
1/2 c Sugar
3 tb Butter
2 tb Lemon juice
2 tb Dark rum

--------------------------------BRETON DOUGH--------------------------------
1 c Butter
1 c Sugar
1 ts Vanilla extract
1 tb Dark rum, optional
4 Egg yolks

------------------------VARIATION:BRETON WALNUT TART------------------------

-------------------------------WALNUT FILLING-------------------------------
2 3/4 c All-purpose flour
1/2 c Light brown sugar
1/4 c Butter
1/3 c Honey
2 c Walnut pieces
- coarsely chopped

Try substituting firm-ripe peaches for the apples in this filling for a
seasonal variation.

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 BRETON DOUGH: BEAT THE BUTTER UNTIL SOFT using a hand mixer set at
medium speed or a heavy-duty mixer fitted with the paddle. 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. Using a rubber spatula, fold in the flour by
hand, until the dough is smooth. Preheat the oven to 350F and set a rack in
the lowest level. Butter a 10-by-2-inch-deep layer pan. Cut a disk of
parchment or wax paper and place in the bottom of the pan; butter the
paper. Place half the dough in the pan and use a spatula to spread it
evenly over the bottom 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 a beaten egg yolk. Bake for 40-45 minutes, until well
colored. Cool on a rack.

VARIATION: BRETON WALNUT TART:

FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY to a boil, stirring
occasionally. Boil 2 minutes. Stir in walnuts and cool. Proceed as for
Breton Apple Tart, above.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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