Title: Breton Apple Tart
Categories: Pie
Yield: 1 Tart

		MM BY HELEN PEAGRAM
		Apple filling:
2	lb	Golden delicious apples
1/2	c	Sugar
3	tb	Butter
1	tb	Lemon juice
1/2	ts	Cinnamon
2	tb	Dark rum
		Breton dough:
2		Sticks butter
1	c	Sugar
1	tb	Dark rum
1	ts	Vanilla extract
4		Egg yolks
2 3/4	c	All-purpose flour
		Egg wash:
1		Egg well beaten with a pinch
		Salt

Butter and line with parchment paper a 10 by 2-inch deep layer pan. Set a rack in the lowest level of the oven and preheat to 350 degrees.

For the apple filling, peel, core and slice the apples into a large saucepan. Add the remaining ingredients and cook the apples covered until they exude their juices. Uncover the apples, lower the heat and allow juices to evaporate. Cool the filling.

For the dough, beat the butter until soft and beat in the sugar in a stream. Continue beating until the mixture lightens. Beat in the rum and vanilla, then the yolks, one at a time, beating until the mixture is very smooth and light. Beat in the flour until it is absorbed, without over mixing. Set the paste aside, covered.

Place half the dough in the bottom of the prepared pan. Press the dough with the fingertips evenly over the bottom of the pan and about 1 inch up the sides of the pan. Spread the cooled filling on the dough. Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart pan bottom. Slide the dough over the filling and press it into place making sure that the sides are straight and even. Brush the top of the Breton with the egg wash and trace a lattice pattern on it with the tines of a fork. Bake for about 40 to 45 minutes, or until well colored and firm. Cool on a rack in the pan for 20 minutes, then unmold and cool completely.

Recipe By : Cooking Live Show #CL8958

From: "Angele And Jon Freeman" From: Helen Peagram Date: 10-23-97 (10:53) The Pine Tree Bbs (222) Cooking(F)

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