Tarte Alsacienne from the Recipes EU Collection

 


Tarte Alsacienne Recipe

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Tarte Alsacienne

CREAM

1/2 lb Butter
1/2 lb Cream cheese

F

1 1/2 cup Half and half
2 Eggs
3 cup Thinly sliced, green apples (peele

DOUGH

2 tsp Vanilla
2 cup Flour
1/2 cup Sugar
1 tsp Vanilla extract
1/4 tsp Mace


CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor.
Reduce speed to low and add the flour. Mix until incorporated. Remove
the
dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill
for
1 hour before using. Uncooked dough can be frozen for up to 2 months.
Freeze uncooked balls of dough or freeze dough in pie tins.

FILLING: Place a ball of chilled dough on a piece of lightly floured wax
paper and pound with a rolling pin to flatten and soften. Roll the dough
into an 11-inch circle, lift it with the wax paper and invert onto a
9-inch
glass pie dish. Press firmly into the dish and gently remove and discard
wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange
apples in the pie crust. In a bowl, beat together eggs, half-and-half,
sugar, vanilla and mace. Pour the mixture over the apples. Place the pie
in
the oven and bake until the mixture is set, about 30 minutes. The dough
recipe makes about 3 10-inch pies.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK





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Per Serving (excluding unknown items): 437 Calories; 32g Fat (64.9%
calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 125mg
Cholesterol; 281mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00
 


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