English translation: Golden Cream and Apple Tart This version comes from the Savoy (France).
Ingredients
- 1 Flaky pastry shell prebaked and cooled
- 3/4 c Heavy cream
- 5 tb Sugar
- 3 lg Egg yolks
- 1 1/2 lb Cooking apples; such as Granny Smith
Directions
Preheat the oven to 375 oF (190 oC)
Place the egg yolks in a large bowl and beat with a fork. Add the heavy cream and 3/5 of the sugar. Mix until well blended. Set aside.
Peel and core the apples; cut them in half. Cut each half into quarters.
Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in 2 or 3 concenctic circles, working toward the center.
Pour the cream mixture over the apples. Sprinkle on the remaining sugar.
Bake the tart in the center of the oven until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes.
Remove to a rack to cool.
Serve warm or at room temperature.
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Submitted 6/13/05.
Source: Bistro Cooking, by Patricia Wells
Submitted By: Rick Smith
rick@dragons.net
Tarte aux pommes a la creme