Apple Tart Courmayeur Style

Name: Apple Tart Courmayeur Style (Tarte aux Pommes de Courmayeur à la Farine Jaune)
Yield: Yield 6 to 8 servings.
Cuisine: French
Ingredients: 1 egg; 3 tablespoons honey; 8 apples, preferably Gravenstein, Rome Beauty, or Cortland, peeled, cored, and cut into ¼-inch-thick slices; 2-3 tablespoons marc; 1½ cups all-purpose flour; 1 egg yolk; Pinch of salt; 2 tablespoons unsalted butter; 1 tablespoon marc; ½ cup unsalted butter plus 1 tablespoon; ¼ cup sugar; 1 cup heavy cream; ½ cup superfine corn flour

Tarte aux Pommes de Courmayeur à la Farine Jaune

Preparation info

Yield
6 to 8
servings.

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This tart is a specialty of Courmayeur and is sold there in most shops. Our friend Jean Lantermoz, who was born in Saint Vincent d’Aosta, used to prepare it this way, in a large oval earthenware dish, which was not the best choice. Use a 10-inch springform cake pan.

Ingredients

For the Pastry

½ cup unsalted butter plus 1 tablespoon
¼ cup sugar
Pinch <

Europe
France
Courmayeur
Dessert
Mediterranean
Savoie
Vegetarian

Method

Prepare the pastry as described using ½ cup of butter.

Butter the cake pan with the remaining tablespoon of butter. Roll the pastry between the layers of plastic into a ⅙-inch-thick circle that fits into the pan. Remove the top layer of plastic and invert the pastry into the pan. With the plastic still on, fit the pastry well into the pan. Remove the