08-01-09

'Normandische appeltaart' uit het verre California ...

Enkele dagen geleden kreeg ik van Rikkert het volgende recept en beloofde om dit op mijn blog te plaatsen. De eerstkomende dagen wil ik dit zelf eens uitproberen/ Lijkt me veelbelovend...

Ik denk alleen dat de inhoudsmaten en de temperatuur voor de oven even moeten omgezet worden naar gram en C° ... ik plaats hier later een link bij hoe je dit doet!

Norman Apple Tart
The amount of almond cream may seem small, but it puffs as it bakes and surrounds the fruit slices.
Almond cream
2/3 cup blanched almonds (whole or slivered)
1/3 cup sugar (divided use)
6 tbs unsalted butter
1 large egg beaten with 1 egg yolk
2 ts run or kirsch or 1 ts vanilla
2 tbs flour
1 (9-10”) unbaked pie shell
3 medium golden delicious apples or 3 ripe pears (peeled, halved and cored)
Glaze: 1/3 cup apricot preserves and 4 ts rum, kirsch or water

Position rack in lower third of oven en preheat to 425 degrees. Heat baking sheet in oven.
Almond cream: grind almonds I food processor with 2 tbs sugar to fine powder. Set mixture aside.
Beat butter in bowl of electric mixer until soft. Add remaining 6 tbs of sugar and beat mixture until smooth. Gradually beat in eggs. Stir in almond mixture, rum and flour. Spread almond cream evenly over bottom of pie crust.
To prepare Apples and Glaze: cut apples into thin crosswise slices, keeping each half together. Using metal spatula, set apple halves on almond cream at equal distances from each other, so they radiate outward from the center like spokes of a wheel. Press slightly to flatten slices out.
Place tart on heated baking sheet. Bake at 425 for 10 minutes. Reduce temperature to 350 and bake until cream is set and golden brown, about 30 minutes more. Cool on wire rack.
Heat preserves and rum over low heat stirring often until melted. Strain mixture and brush over top of tart. Serve at room temperature.
Makes 8 servings

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