Recipe - Tarte Aux Pommes A La Solognote

4 md Apples, peeled, cored,
chopped
Three fourths cup Butter
1 tablespoon Oil
One half cup Sugar
One fourth teaspoon Zest, lemon
One half teaspoon Zest, orange
Pate Brisee ** OR
1 Pastry, puff, round, 9"

** See recipe for Pate Brisee.

Heat One half cup of the butter and the oil in a skillet until quite hot.
Add the apples and sugar, shaking to coat the apples.

Add the zests and cook to caramelize the sugar.

In another pan, heat the reserved One fourth cup of butter until almost
smoking and pour in the apples. Take the pan off the heat and fit the pate
brisee pastry over the apples.

Bake in a 350 F oven for 7 minutes and turn the heat to 500 F to
brown.

When golden, put the pan on the stove to glaze the bottom and invert
tarte onto a plate to serve.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini