  |
  |
©Copyright 2005 MSCOMM
Michele Serre, Editor
Help
 | French-Style Apple Pie
|
Ingredients
250 g (9 oz.) puff pastry 1 egg yolk, for glaze 2 tbsp. melted butter 8 tbsp. pastry cream 5 apples, peeled and thinly sliced 1 tbsp. Calvados 250 ml (1 cup) heavy cream |
Method
- Butter a tart pan or pie plate; roll out the puff pastry and line the pan; prick all over with a fork to keep it from bubbling up;
- brush the edges with the egg yolk beaten with 1 tbsp. water;
- cover the bottom with the pastry cream;
- arrange the apple slices on top in a rosette pattern; sprinkle with sugar;
- bake in a 220° C (425° F) oven for about 25 minutes.
Presentation
- Serve warm or cold;
- flame with Calvados if desired;
- whip the cream with a little sugar and place a spoonful on top of each slice before serving.
Variation
Combine 1/2 cup brown sugar with a little melted butter and a pinch of flour;
sprinkle over the tart before baking.
