Title: Thurgau Apple Tart (Thurgau)
Categories: Pie
Yield: 1 Tart

125	g	Butter
185	g	Sugar
2		Eggs; separated)
1/2		Lemon; juice
200	g	Flour
5	g	Baking powder
500	g	Apples

(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm)

Some sales-promotion !! : the Canton of Thurgau is at its most charming in the spring when its forests of fruit trees burst into blossom. The Queen of the orchards in this area is the apple. It is not only used to make the famous cider, of which the people of Thurgau are justly proud, but it is also used in tarts which make up the excellent desserts served in this magnificent area of hills and little valleys .

Cream the butter and 2/3 of the sugar.

Add the egg yolks, mix well together.

Add the lemon juice, mix well together.

Fold in the flour and baking powder and the stiffly whipped egg whites.

Turn this mixture into a floured and buttered flan tin, 24 cm diameter.

Peel and core the apples and cut in halves; slice each half allowing the slices to hold together (on one side).

Neatly arrange in the flan case and sprinkle with the remaining sugar.

Cook at 180 oC (350 oF) in a pre-heated oven for about 40 minutes.

From: a) Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 and b) Plaisirs de la table suisse, Silva Zuerich, 1972

Typed for you by Rene Gagnaux @ 2:301/212.19 From: Rene Gagnaux

From: Helen Peagram Date: 10-23-97 (10:54) The Pine Tree Bbs (222) Cooking(F)

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