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Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
5. Bake until the custard no longer
Peel the apples and rub them with the lemon. Halve and jiggles when you move the sheet pan
core them, and cut each half into 3 or 4 wedges, depending gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3 cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these 6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.
Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
5. Bake until the custard no longer
Peel the apples and rub them with the lemon. Halve and jiggles when you move the sheet pan
core them, and cut each half into 3 or 4 wedges, depending gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3 cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these 6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.