APPLE TARTIN LUTECE
Steps:
- Mix the flour, salt, sugar & butter with your hands until well-blended. Break the egg into the mixture and combine with wooden spoon. Remove from bowl and form into flat, rounded piece of dough (on floured board). Allow to rest in refrigerator for at least one hour, wrapped in plastic. Preheat oven: 365° (between 350° and 375°, depending on your oven.) Peel apples, quarter and remove core. Cut each apple quarter into quarters again. If using a not-so-sweet variety of apples, toss with a little sugar before putting into tarte. Roll out pâte brisée on floured board to approximately 1/8 inch thickness. Press into moule, running rolling pin over top to get rid of excess dough. If apples are very juicy (not usually so with golden delicious), sprinkle a light layer of almond flour in bottom of moule before layering apples. Layer apple slices in concentric circles from outside to middle of moule. Bake on center rack for 15-20 minutes or until apples become soft (test with blade of sharp paring knife). Whisk together sugar and eggs until sugar is completely dissolved, then whisk in vanilla and heavy cream. Once apples have softened, pour flan over top of tarte and bake another 20-25 minutes, until flan is firm and lightly browned. Serve at room temperature (French vanilla ice cream makes a wonderful accompaniment!).
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