Alsatian Apple Tart. " S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC

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1 Alsatian Apple Tart At the conclusion of the Fall season I continue to enjoy its fruits and create crowd pleasing recipes. The taste of in season apples awakens my senses: Pippin, Ida Red, Macintosh, Johnagold and Honey Crisp. These are some popular apples without even mentioning the vast varieties known as the heirlooms, each with their place on the table, especially in the Midwest states where some of the most flavorful apples in the United States are grown. Tarts, pies, cider, lollipops, soups, plenty of other desserts the utility of the apple never ends. A perfect way to use an apple is in an apple tart. For your holiday fare, we present a classic tart with Alsatian style to be served as a slice in the bakery or sold whole.

2 Traditionally, an Alsatian Tart is a custard-based fruit tart using a flakey pie dough or puff pastry. In this recipe, we use apples; however, figs, Mirabelle plums, pears, currants, cherries, apricots and raspberries are all possible substitutes providing an excellent classic all year-round. This tart can be prepared and kept for a maximum of two to three days, refrigerated. The apples are placed in a pre-baked tart shell and covered with the custard to be baked again. We present a slight variation in that here, the apples are first sautéed in lightly salted butter and a small quantity of sugar just to caramelize. The apples are then placed in the baked tart and covered with the custard. Bake the tart with the custard and allow to cool on a wire rack for at least one hour before cutting or placing in the case. Serve slices throughout the day accompanied by a spoonful of crème fraîche. This unique style of service is a great way to compliment your beverages, and captivate a customer to stay awhile and enjoy the fruits of the season in a classic Alsatian Tart.

3 Alsatian Apple Tart makes 4 tarts Puffed Pie Dough Ingredients: Flour 500 g 82% fat Butter (cold) 300 g Cold Water 200 g Granulated Sugar 10 g Salt 5 g Method by hand: Mix the water, salt and sugar together in a mixing bowl. Cut the butter in small cubes. Sift the flour on the work table. Place the butter cubes on the flour and cover the cubes with the flour without crushing them and make a well with this mixture and place the water mixture in the center. Mix the ingredients together gently without overworking the dough (the butter cubes should keep their shape). Shape the dough into a ball and wrap it with plastic. Let the dough rest for 20 minutes in the refrigerator. Dust the table with flour and roll the dough into a 2/3 rectangle. Remove the excess flour. Fold the dough in 3 (as done with puff pastry). Wrap it in plastic wrap and let rest in the refrigerator for 20 minutes (the dough has one book fold). Repeat the rolling and folding process and place the dough in the refrigerator for 20 minutes (now the dough has 2 book folds). Repeat the rolling and folding process and place the dough in the refrigerator again for 30 minutes (the dough has 3 book folds). Note: To obtain a better puffing of the dough during baking, only make 2 book folds on the first day. This dough is flaky and light and is much easier to make than puff pastry. Puffed pie dough can be used for sweet and savory pies and tarts.

4 Ingredients: Puffed Pie Dough Apples For Flan Heavy cream Whole Milk Whole Eggs Crystal Sugar For Decoration Powdered Sugar Previous recipe 12 ea. 400 g 200 g 600 g 100 g 50 g Method: Line a greased tart ring with the puffed pie dough. The dough needs to be sticking out above the top of the ring by about 2 cm. Press the side of the dough every 1 cm. Dock the dough, cover with plastic wrap and refrigerate for 30 minutes. Bake the shell at 180 C/ 356 F for 15 minutes, vent open. Peel the apples. Remove the stems, core them and cut them in quarters. Sauté the apples in butter and place them in the tart shell. Prepare the flan by mixing the cream, milk, eggs and sugar. Cover the apples with the flan and bake for 45 minutes at 300 F. Unmold the tart on a wire rack and let cool. Once cooled sprinkle with powdered sugar. Serve with crème fraîche.

5 Press the side of the dough every 1 cm

6 Sauté the apples in butter & sugar and place them in the pre-baked tart shell.

7 Cover the apples with the flan.

8 Bake for 45 minutes at 300 F

9 Once cooled sprinkle with powdered sugar. Serve with crème fraîche.

10 The French Pastry School s Programs The French Pastry School of Kennedy-King College at City Colleges of Chicago strives to offer an innovative, effective, intensive education in which students are equipped to achieve excellence in the pastry, baking and confectionery arts. Our students are optimally prepared to pursue a career in pastry after learning to use the finest ingredients and equipment and receiving intensive hands-on instruction from internationally acclaimed master pastry chefs. Whether in our full-time certificate programs or a Continuing Education course, students are personally mentored by experts in their crafts. The French Pastry School s goal is to transmit the knowledge, commitment, and passion necessary for our students to continually elevate the art of pastry. Our Programs L'Art de la Pâtisserie The Professional Pastry and Baking Program a 24-Week Certificate Program L'Art du Gâteau The Professional Cake Decorating and Baking Program a 16-week Certificate Program L'Art de la Boulangerie The Artisanal Bread Baking Course an 8-Week Session

11 Continuing Education from The French Pastry School Designed to bring new techniques to the pastry industry in a hands-on setting, Continuing Education Classes are offered to pastry professionals, culinary professionals, and food enthusiasts. Students are taught by our Chef Instructors and Master Chefs from around the world. Each chef will teach you the latest in pastries along with the basics that are sure to impress your customers and friends. Check the Continuing Education Schedule to sign up for three to five day courses for food enthusiasts and professionals with a wide variety of topics.

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