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What You Need:
(Serving Size: one 9-inch tart)
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4 medium-sized tart cooking apples (about 1 pound), peeled, cored, quartered and cut into ¼-inch thick slices
5 tablespoons sugar
1 egg
½ cup heavy cream
2 tablespoons flour
1 tablespoon cognac
A 9-inch baked pastry shell (see Zwiebelwahe), left in its false-bottom pan
1 tablespoon water
½ cup apricot preserves
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. In a deep bowl, combine the apples and 4 tablespoons of the sugar, and turn the slices about with a spoon until they are evenly coated.
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2. Beat the egg and cream together with a wire whisk in another bowl for about a minute, then beat in the remaining tablespoon of sugar, the flour and cognac.
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3. Arrange the apple slices attractively in slightly overlapping concentric circles in the baked pastry shell and bake in the middle of the oven for 20 minutes.
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4. Then pour in the custard mixture and bake for 15 minutes longer, or until the custard has puffed and browned and a knife inserted in the center comes out clean. Remove from the oven and set aside to cool.
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5. In a small saucepan, combine the water and the preserves, and bring to a simmer over moderate heat, stirring until the preserves dissolve. Then continue to simmer until the mixture thickens to a syrupy glaze.
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6. With the back of a spoon, rub the preserves through a fine sieve into a bowl. While the tart is still warm, brush the glaze gently over its entire top surface.
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7. Set the false-bottom pan on a large jar or coffee can and slip down the outside rim. Let the tart cool to room temperature and serve.
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