The perfect match for the Terre Rouge Muscat-à-petits Grains.
1 sweet pastry crust, below
4 apples - Rome,golden delicious or other tart-sweet variety
1 Tbl. unsalted butter
cinnamon
1 Tbl. sugar
1/4 cup light cream
1 egg
1/2 tsp. vanilla
Place pastry-lined tart pan in freezer for 20
minutes to chill. Preheat oven to 375°.
Peel and core apples. Remove pastry tart from
freezer. Cut an apple into quarters, then slice
each quarter into thin slices. As you cut each
quarter, lay the slices slightly fanned out into
the pastry crust. Repeat with each apple quarter,
continuing to fan the slices around the outer
edge of the tart. In the middle of the tart, lay
some pieces overlapping and mounded up towards
the center. Sprinkle the sugar and some cinnamon
over the top of the apples. Dot with the butter.
Bake in oven for 25 minutes.
Whisk egg, cream and vanilla together in small measuring cup with spout.
Remove tart from oven and slowly pour the
cream-egg mixture all around the tart so that it
evenly flows around the apple slices.
Return tart to oven and bake another 15 minutes or until custard is set.
Allow to cool before cutting. Serve warm or cold.
Basic Sweet Pastry
1 1/2 cups unbleached flour
1/2 tsp. salt
2 Tbl. granulated sugar
1/2 cup unsalted butter ( 1 stick)
1/4 cup cold water.
In bowl of a food processor fitted with a steel
blade place the flour and salt. Blend together.
Cut the butter into 8 pieces and drop into bowl.
Pulse repeatedly until butter and flour have
become fine meal, with no big chunks. This takes
about 1 minute. With motor running, add the water
and keep blending until dough just starts to pull
away from bowl and make a ball.
Remove dough from bowl, form into a ball and
flatten ball on cutting board with your hand so
that you have a round disk about 1 inch thick.
Wrap securely in plastic wrap and refrigerate or
freeze until ready to use.
