I decided that an apple pastry would be the right way to embark on the month of October, so I found a recipe for apple tart in Rose Reisman's Manhattan's Dessert Scene. The recipe from Aurora, a Manhattan french bar-restaurant, was surprisingly simple; so simple, in fact, that my mother could not help but interfere - transforming my apple tart (mid-recipe) into an Apple Cream Pie from Restaurant Lutece. Though I was a bit anxious about the mixture as I watched it, with my nose pressed against the oven door, I trusted my mother's instinctual behavior and couldn't wait to taste this morphed dessert. Thankfully, it turned out delicious - my sister and brother were my judges:)
Apple Tart/Cream Pie
Preheat oven to 375 degrees.
8" flan pan
Crust:
Preheat oven to 375 degrees.
8" flan pan
Crust:
3 oz butter
3/4 c flour
1 tblsp water
Tart:
4 medium apples
1/2 c sugar
1/2 c cream
1 egg
Combine crust ingredients until dough comes together. Form a ball. Pat thinly into pan (if you have time, refrigerate the unbaked dough for about 30 mins) and prebake approximately 15-20 mins, or until light brown. Meanwhile, prepare apples; peel, core and slice thinly then arrange them in a fan-like circle on the (prebaked) dough.
3/4 c flour
1 tblsp water
Tart:
4 medium apples
1/2 c sugar
1/2 c cream
1 egg
Combine crust ingredients until dough comes together. Form a ball. Pat thinly into pan (if you have time, refrigerate the unbaked dough for about 30 mins) and prebake approximately 15-20 mins, or until light brown. Meanwhile, prepare apples; peel, core and slice thinly then arrange them in a fan-like circle on the (prebaked) dough.
Bake with apples for 15 minutes. Meanwhile, combine sugar, cream, and egg in a bowl (make sure it is mixed well to avoid eggy clumps). Pour mixture over apples and continue baking until custard sets. Cool on rack then enjoy!
