Monday, March 29, 2010
Tarte alsacienne ( Alsatian Apple Tart )
For this tart I decided to make sweet tart dough instead of the usual pie pastry. Maybe I would have better luck with it, as it didn't seem as temperamental as pie pasty. This dough uses eggs and is mixed together in a blender. The hardest part of the recipe was making sure each egg was thoroughly incorporated before the next one was added, and to mix them in well or it would separate.
Maybe I was talking to my thirteen year old too much and was not fully focused on what I was doing, because the mixture separated on me-Silly me to think it would be so simple. "The Textbook" did suggest if this were to happen, I should continue to mix it until it came back together or add a spoonful of flour. It needed a spoonful of flour to bring that baby back together.
Here's the dough looking all-sweet and innocent like it didn't give me any problems.
After the dough was refrigerated, I rolled it out and transferred to the tart pan where I lined it with parchment paper and filled it up to the brim with dried pinto beans. Which lucky for me, I have a lot of.
The funny thing about these beans was I couldn't remember if I had any dried beans in the house. I actually spent a few moments searching my pantry worried that I might not have any. Then I remembered the huge bag of pinto beans stashed in my laundry room cupboard. How could I forget we own a 25lb bag of dried pinto beans? I like to make refried beans. Once in awhile I'll make them several times a month, but apparently it's been awhile since I've made any.
Doesn't it look beautiful? I hope the crust will be flaky. I've got my fingers and toes crossed.
Instead of apple compote, this tart is filled with yummy custard, which was easy to make. All you do is mix eggs, milk, cream and vanilla and then strain it. I wasn't sure why this would have to be strained, but it did leave behind some egg white that did not get mixed in.
While the crust baked, I caramelized the apples.
I arranged the apples in the shell (which according to the recipe should be in a decorative pattern) and poured the custard over the apples.
My final take on the apple tart-
The apples and the custard were great, but the crust was not tender.
Sigh- someday I'll get it right.
Posted by Michele at 3:43 PM