"Easy Baking"

Show 124

L'Academie de Cuisine
16006 Industrial Drive
Gaithersburg, Md. 20877
(301) 670-8670

Theresa Souther - Program Director
& Instructor Pastry Arts Program

French Apple Tart
The apples for this tart need to be pre-baked, but they can be cooked and
held in the refrigerator for two days prior to assembling and baking the
tart. The tart dough can be made a week in advance and kept in the fridge.
Once the tart is baked, it will hold at room temperature for two days.

For the tart dough (enough to make two 8- inch tart shells):
1)   1 cup unsalted Butter at room temperature
2)   ½ cup granulated Sugar
3)   1 tsp Vanilla Extract
4)   1 large Egg
5)   3 cups all-purpose Flour
6)   ½ tsp. Salt

1)   In a mixer, cream the butter and the sugar together on low speed for two
       to three minutes on low speed. Add the vanilla extract and the egg.
2)   Sift and add the flour and salt.
3)   Continue to mix the dough until it holds together. Divide the dough into
       two portions. Flatten each piece into a disk, wrap in plastic and refrigerate
       until firm, about one hour. (Dough can be frozen for four weeks or
       refrigerated for one week).
4)   On a lightly floured surface, roll one portion of the chilled dough about
       1/8 inch thick and 10 inches in diameter. Move the dough as you roll it, to
       keep it from sticking to the table. Line an 8-inch tart pan with the dough.
5)   Refrigerate or freeze the dough-lined tart pan a minimum of thirty
       minutes, or until ready to proceed with the remainder of the recipe.

For the Apple Tart Filling
1)   Raw 8” Tart Shell
2)   8-9 medium Apples, (about 3 ½ pounds) - peeled, halved and cored
3)   ½ cup (8 tbs.) unsalted Butter - chopped into small pieces
4)   ½ cup (8 tbs.) granulated Sugar
5)   ¾ cup Apricot Jam or Jelly

1)   For the pre-baking...preheat the oven to 350 degrees. Cut three of
       the apples into half-inch cubes. Arrange the apples in a layer on a
       cookie sheet. Place about 2 tablespoons of the chopped butter on
       top of the cubed apples. Sprinkle with about 2 tablespoons of the
       sugar. Cover with foil and bake until the apples are tender, 20-30
       minutes. Stir every 8-10 minutes for best results.
2)   Slice the remaining apple halves horizontally into very thin (less
       than 1/8” slices). Place the halves on a second cookie sheet. Divide
       about 2 tablespoons of the butter among the apples and sprinkle
       with about 2 tablespoons of the sugar.
3)   Cover with foil and bake until tender (a knife should easily pierce
       the apple halves), about 30 minutes. This completes the pre-baking.
4)   Let the apples cool 30 minutes after removing them from the oven.
       (Well wrapped, the apples will keep in the refrigerator for two days.
       Leftover apples can be frozen for one month.)
5)   Increase the oven temperature to 375 degrees. Spread the cubed
       apples in the bottom of the tart shell. Place an apple half along the
       edge of the tart shell and press gently with the palm of your hand
       to fan the slices. Repeat this process until the perimeter of the tart
       is covered. Continue in the center of the tart until the entire surface
       is covered with apple slices.
6)   Dot the tart with the remaining butter and sprinkle with the
       remaining sugar.
6)   Bake the tart until the crust is golden and the apples are nicely
       browned on the edges, 45-60 minutes.
7)   In a small saucepan, bring the apricot jam or jelly to a simmer.
       Brush a thin layer of jam over the entire surface of the tart. If the
       jam is very thick, thin with a little bit of water.
8)   Let the tart cool one hour before removing from the tart shell and

Cinnamon Creme Anglaise
Crème Anglaise is a rich dessert sauce, but is also an ice cream base.
If you have an ice cream maker, follow the manufacturer’s
instructions for freezing the crème Anglaise. For best
results, use an instant read thermometer to confirm
that the sauce is thoroughly cooked.

1)   1 cup Milk
2)   1 cup Heavy Cream
3)   1 Cinnamon stick
4)   5 large Egg Yolks
5)   ½ cup plus 2 tbs. granulated Sugar

1)   Bring milk and cream to a simmer in a stainless steel saucepan.
       Add cinnamon stick. Cover the mixture, remove from the heat
       and let steep for 30 minutes.
2)   Remove the cinnamon stick from the milk and cream and return
       the liquid to a simmer.
3)   While the milk and cream are heating, whisk the egg yolks and
       sugar together in a bowl until thick.
4)   Stirring constantly, slowly add the simmering liquid to the egg yolks
       and sugar. When all the liquid has been mixed into the egg yolks
       and sugar, return the mixture to the saucepan.
5)   Over medium-low heat, stir the mixture constantly with a wooden
       spoon, and cook until the mixture reaches 165 degrees Fahrenheit.
6)   Pass the cooked crème Anglaise through a fine-mesh sieve into a
       bowl and chill.
7)   The crème Anglaise will keep in the refrigerator for 5 days.

In the Studio Kitchen with Theresa Souther (left)
and Lindsey Gustin (right)

Good Eating!!!