*  Exported from  MasterCook  *

                            BRETON APPLE TART

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Fruits                           Apples
                Tarts                            Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----APPLE FILLING-----
   2      pounds        Golden delicious apples
     1/2  cup           Sugar
   3      tablespoons   Butter
   2      tablespoons   Lemon juice
   2      tablespoons   Dark rum
                        -----BRETON DOUGH-----
   1      cup           Butter
   1      cup           Sugar
   1      teaspoon      Vanilla extract
   1      tablespoon    Dark rum -- optional
   4                    Egg yolks
                        -----VARIATION:BRETON WALNUT TART-----
                        -----WALNUT FILLING-----
   2 3/4  cups          All-purpose flour
     1/2  cup           Light brown sugar
     1/4  cup           Butter
     1/3  cup           Honey
   2      cups          Walnut pieces -- coarsely chopped

Try substituting firm-ripe peaches for the apples in this filling for a 
seasonal variation.

 FOR THE APPLE FILLING: PEEL, CORE AND SLICE THE apples into a large 
saucepan. Add the remaining ingredients and cook the apples covered until 
they exude their juices. Uncover the apples, lower the heat and allow 
juices to evaporate. Cool the filling.

 FOR THE BRETON DOUGH: BEAT THE BUTTER UNTIL SOFT using a hand mixer set 
at medium speed or a heavy-duty mixer fitted with the paddle.
Beat in the sugar in a stream. Continue beating until the mixture 
lightens. Beat in the rum and vanilla, then the yolks, one at a time, 
beating until the mixture is very smooth and light. Using a rubber 
spatula, fold in the flour by hand, until the dough is smooth.
Preheat the oven to 350F and set a rack in the lowest level. Butter a 
10-by-2-inch-deep layer pan. Cut a disk of parchment or wax paper and 
place in the bottom of the pan; butter the paper. Place half the dough in 
the pan and use a spatula to spread it evenly over the bottom of the pan. 
Spread the cooled filling on the dough. Flour the remaining dough and 
press it into a 10-inch disk on a cardboard or tart-pan bottom. Slide the 
dough over the filling and press it into place making sure that the sides 
are straight and even. Brush the top of the Breton with a beaten egg yolk. 
Bake for 40-45 minutes, until well colored. Cool on a rack.

 VARIATION: BRETON WALNUT TART:

 FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY to a boil, stirring 
occasionally. Boil 2 minutes. Stir in walnuts and cool.
Proceed as for Breton Apple Tart, above.

 NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK





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