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Heirloom Apple Tart
1
1
2
4
4
1
1
Cup Brown sugar
/2 Cup Sugar; plus
Tablespoon Sugar
Tablespoon Armagnac
Heirloom apples; peeled, cored, and quartered
/4 Cup Golden raisins
Tablespoon Butter
Salt; to taste
Freshly−ground white pepper; to taste
3
5
1
2
4
2
Cup Milk
Eggs
1/4 Cup Flour; plus
Tablespoon Flour
1/2 Teaspoon Vanilla
Cup Sweetened whipped cream
Powdered sugar; in a shaker
Fresh mint sprigs
1
/2 Fat; 1 Other Carbohydrates
Preheat oven to 350 degrees. Line the bottom and over the sides of a 10−inch
springform pan with parchment paper. In a cast iron skillet, over high heat,
combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac.
Season with salt and white pepper. Bring the mixture up to a boil and reduce
by half, about 10 to 15 minutes, stirring occasionally. The end result will
be a caramel like mixture. Remove the mixture from the heat. In a saute pan,
melt the butter. Add the apples and saute for 5 minutes or until golden.
Stir in the raisins and remaining Armagnac. Season the apples with salt.
Spoon the apples into the lined springform pan. Pour the caramel over the
apples. Place the pan in the refrigerator and chill for 30 minutes. In a
mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla,
together. Whisk until slightly smooth. (There will be lumps.) Strain the
batter over the apple and caramel mixture. Place the pan in the oven and
bake for about 1 1/2 hours or until the cake is set and the center comes out
clean with a knife. Remove the cake from the oven and cool completely. After
cooled, place in the refrigerator. Remove from the refrigerator and remove
the parchment paper. Serve the cake either cold or re−warm in the oven for a
few minutes. Garnish each piece of cake with whipped cream, powdered sugar
and fresh mint. This recipe yields 16 servings.
Heirloom Apple Tart
342
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