Pate brisee
Raw rice for weighting the
-shell
4 Granny Smith apples; (about
-2 pounds)
2 tb Fresh lemon juice
6 tb Sugar
3 lg Egg yolks
1 c Heavy cream
1 ts Vanilla
1/3 c Golden raisins
A pinch of cinnamon
-FOR THE PATE BRISEE-
1 1/4 c All-purpose flour
3/4 Stick cold unslated butter;
-cut into bits (6
; tablespoons)
2 tb Cold vegetable shortening
1/4 ts Salt
To make the tart:
Roll out the dough 1/8 inch thick on a lightly floured surface and
fit it into a 9-inch tart pan with a removable fluted rim. Prick the
shell with a fork and chill it for at least 30 minutes or, covered,
overnight. Line the shell with foil, fill the foil with the rice, and
bake the shell in the lower third of a preheated 425F. oven for 15
minutes. Remove the foil and the rice carefully, bake the shell 10
minutes more, or until it is pale golden, and let it cool in the pan
on a rack.
In a bowl stir together the apples, peeled, cored, and cut into
eighths, the lemon juice, and 2 tablespoons of the sugar and toss the
mixture until the apples are coated well. In a large bowl whisk
together the yolks, the cream, 2 1/2 tablespoons of the remaining
sugar, a pinch of salt, and the vanilla and stir in the raisins.
Arrange the apples decoratively in the shell, pour the cream mixture
over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the
cinnamon over it. Bake the tart in the middle of a preheated 375F.
oven for 1 hour and 10 minutes, or until the apples are tender when
pierced with a cake tester, let it cool in the pan on a rack, and
remove the rim.
To make the pate brisee:
In a large bowl blend the flour, the butter, the vegetable
shortening, and the salt until the mixture resembles meal. Add 2
tablespoons ice water, toss the mixture until the water is
incorporated, adding more ice water if necessary to form a dough, and
form the dough into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour.
Yields
1 servings