Thursday, September 2, 2010

Rain and Tarte Paysanne

I awoke to rain this morning.  Much needed, gently falling rain!  Our ecru lawn seems to already be turning green.  It's amazing what a good drink of water will do for grass.

We are enjoying Stefan's visit.  This time it's long enough that I don't feel we have to pack a lot into a few days.  Of course, a week passes way too quickly when family time is involved.  It was really good to have his input into my camera selection decision.  I was almost there when I stumbled upon the Hasselblad from Sweden.  Oh my!  That camera would have made my somewhat less than stellar photo of the tarte something of delicious beauty.  The model I particularly like is around $18,000.00!!!!!  I don't think you even have to accompany it.  Just give it a photo "assignment" and off it goes!  

Back in the real world, Andrew made this apple tart for our dinner last night.  It is simple and simply delicious.



COUNTRY STYLE APPLE TART
(Tarte Paysanne from Lenotre's Desserts and Pastries)

1 egg
5 tbsp sugar
3 tbsp flour
6 tbsp heavy cream
2 tbsp dried currants
2 medium cooking apples, peeled, cored, and thinly sliced
3 tbsp butter, melted

Preheat oven to 400 degrees.

In a bowl, beat the egg and sugar with a whisk until the mixture whitens.  Stir in the flour and cream.  Beat until completely smooth.  Mix the currants and apples together in another bowl, then pour over them a little more than half of the batter.  Stir well.  Spread the apple-currant mixture evenly over the bottom of a buttered pie pan.

Place the pan in the oven and bake for 15 minutes.

Meanwhile, add the melted butter slowly to the remaining batter, beating the mixture until smooth with the wire whisk.

Remove the tart from the oven and raise the temperature to 475 degrees.  Spread the remaining batter over the partially cooked tart.  Replace the tart in the oven and bake for another 15 minutes.

Remove the tart from the oven and allow to cool for about 10 minutes.  Serve warm.

Enjoy!