Breton Apple Tart Recipe




Recipe Categories:
Apple; Dessert; Fruit


You are viewing:
Breton Apple Tart Recipe


 



These Fruit Recipes feature healthy and nutritious recipes including:


  • Pear Recipes
  • Grape Recipes
  • Strawberry Recipes
  • Peach Recipes
  • Apple Recipes
  • ...many more fruit recipes


Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


More Information on Fruit:

Fruit Nutrition
A Guide to Growing Fruit
Fruit Facts



These Fruit Recipes are part of our collection of over 60,000 recipes.





 





Breton Apple Tart

 

Ingredients


APPLE FILLING

2 lb golden delicious apples
1/2 cup sugar
3 tbsp butter
2 tbsp lemon juice
2 tbsp dark rum

BRETON DOUGH

1 cup butter
1 cup sugar
1 tsp vanilla extract
1 tbsp dark rum, optional
4 egg yolks

VARIATIONBRETON WALNUT TART


WALNUT FILLING

2 3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup butter
1/3 cup honey
2 cup walnut pieces coarsely chopped



 

Preparation

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.

 

 

Servings: 10