Tarte aux pommes Mirliton pour John

Name: Tarte aux pommes Mirliton pour John (Caramelized apple tart with almond custard-cream)
Yield: For a 9 to 10-inch (23–25 cm) tart serving 6 to 8
Cuisine: French
Ingredients: ⅓ cup (¾ dL) heavy cream; ¼ cup (30 g) powdered sugar, sifted; ½ teaspoon vanilla extract or 2 tablespoons dark rum; ½ teaspoon vanilla extract or 2 tablespoons dark rum; 1 pound (450 g) good eating apples–Golden Delicious, pippin, Granny Smith, etc.; 1 pound (450 g) good eating apples–Golden Delicious, pippin, Granny Smith, etc.; ⅓ cup (65 g) granulated sugar; 1 pound (450 g) good eating apples–Golden Delicious, pippin, Granny Smith, etc.; 1 teaspoon lemon juice; 4 tablespoons (60 g) unsalted butter; 1 egg; ⅓ cup (70 g) blanched almonds; 12 ounces (340 g) pâte sublime; ⅓ cup (¾ dL) apricot jam; 1 pound (450 g) good eating apples–Golden Delicious, pippin, Granny Smith, etc.

Caramelized apple tart with almond custard-cream

Preparation info

For a 9 to 10 inch tart serving
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

12 ounces (340 g) pâte sublime
⅓ cup (

Europe
France
Lunch
Pie
Vegetarian
Mediterranean

Method

Make the pastry and chill it. Roll out about ⅛ inch (⅓ cm) thick on a lightly floured surface into a circle slightly larger than the tart tin, lifting and sliding the dough frequently to prevent it from sticking and also to feel it for thickness. Fit the dough into the tart tin, pushing it down around the sides to make them a little thicker. Press the rolling pin over the tin to trim away the e