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Tarte Normande The New York Times Craig Claiborne with Pierre Franey Yield: 6 - 8 servings Pastry for a one-crust pie (see below) 2 lbs. apples, about 8 ½ cup sugar 2 Tbsp. water 1 tsp. pure vanilla ¼ tsp. cinnamon ½ cup chopped walnuts or pecans 1 cup pastry cream (see below) flavored with Calvados Whipped cream for garnish, optional Line a pie tin with the pastry, and prick the bottom with a fork. Place the tin in the freezer for 30 minutes or longer. Preheat oven to 425o. Core and peel the apples. Cut each apple into eighths and place in a saucepan. Add the sugar and water and cover. Cook over low heat two to five minutes until apples are tender without being mushy. Add the vanilla and cinnamon. Add half the apple mixture to the container of an electric blender or a food processor. Blend to a purée. Combine this with the remaining apples. Chill. Stir in the nuts. Place a sheet of wax paper in the pie tin over the chilled pastry, and add dried beans or peas to weight the pastry down as it bakes. Place the pastry in the oven and bake about 15 minutes. Remove the dried beans and wax paper, and continue baking about five minutes, or until the pastry is golden. Remove from oven and let cool. Spoon the pastry cream over the bottom of the baked pie shell and smooth it over. Add the apple mixture and smooth it over. Garnish, if desired, with whipped cream. Sweet Pastry for Pies 1½ cups flour 2 egg yolks Salt 2 Tbsp. confectioners' sugar 8 Tbsp. cold butter Grated rind of half a lemon Place the flour in a mixing bowl and add the yolks, salt to taste and sugar. Stir to blend. Cut the butter into pieces and add it to the flour mixture while working it in with the fingers or a pastry cutter. Work in the lemon rind. Wrap the dough into a ball. Wrap the ball in wax paper or plastic wrap and chill for an hour or longer. Pastry Cream 2 egg yolks, lightly beaten 5 Tbsp. sugar 2½ Tbsp. flour 1 cup cold milk Combine the yolks, sugar and flour in a saucepan and whisk rapidly to blend. Gradually beat in the milk. Cook the mixture, stirring constantly, over low heat or in a double boiler until the sauce is custardlike. Cook thoroughly, but do not boil or the sauce will curdle. When thickened and smooth, remove from the heat. Chill. Add Calvados to taste. |
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