Title: Stuffed Rustic Apple Tart
Categories: Pie Fruit
Yield: 6 Servings

		=Almond Crust=-
1/2	c	Almond flour
5	tb	Sweet butter
2/3	c	Sugar
1	ts	Cinnamon
		=Pastry Cream=-
1/4	c	Sugar
1	tb	Flour
1	tb	Cornstarch
1		Egg
1	c	Milk
1		Vanilla bean split
		=Apple tart=-
16	oz	Pkg frozen puff pastry
		Thawed
6		Granny Smith or Macoun
		Apples, peeled, cored
		And cut into 1/4 in.
		Slices

Preheat oven to 375 degrees.

To make the crust, combine the almond flour, butter, sugar, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. At medium speed, cream together the ingredients until smooth, about 2 minutes. Place the almond mixture on a 9 by 12 in. rectangle of parchment paper and cover with an identical piece of parchment. Flatten then roll out the almond dough with a rolling pin to an even thickness of about 1/4 in., extending to the edges of the parchment. Cover with waxed paper and refrigerate for at least 20 to 30 minutes or up to one day.

To make the pastry cream, in a mixing bowl, combine the sugar, flour, cornstarch and egg. Whisk well until incorporated and light. In a small, heavy bottomed saucepan, bring the milk and vanilla bean to a boil over medium heat, then remove from the stove. Temper the egg mixture by ladling 1/4 cup of the hot vanilla milk to the bowl and stirring well. Pour the warmed egg mixture into the pan with the milk, return it to the medium heat and whisk continuously until the pastry cream is boiling and thick. Ladle the hot pastry cream through a strainer and into a bowl. Cover the surface with plastic wrap and chill over a bowlful of ice water or in the refrigerator.

To assemble the tart, place one sheet of the puff pastry on a cookie sheet lined with parchment paper. Crimp the edges of the puff pastry to create a 1/4 in. lip around the border. Spread the pastry cream evenly over the surface of the pastry. Layer the sliced apples atop the pastry cream in a circular pattern, taking care to cover the cream fully. Peel away the paper from the almond crust and mold the crust over the sliced apples, covering them completely. The tart can be prepared to this point, covered and refrigerated, up to one day ahead of time.

Bake the tart for 30 to 40 minutes until golden brown and bubbly. Serve piping hot and top each portion with whipped cream, creme fraiche or your favorite ice cream. (Our favorite is butter brickle!)

Yield: 6 to 8 servings

Recipe courtesy of Stacie Pierce, Pastry Chef - Union Square Cafe

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL8972 Format by Dave Drum From: Chile-Heads Digest & Mailing List

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