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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "TART-APPLE-CUST" "D" "11/7/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CUSTARD APPLE TART" "\fItarte normande,\fP apple tart with cinnamon and brandy custard"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
.I Tart normande aux pommes.
Similar to 
.I flan de pommes \*(a` l'alsacienne, which is described in LAROU
and is made without the calvados or brandy, or by replacing the calvados
or brandy with kirsch.
.PP
Also an elegant and very tasty classic.
.PP
Best when eaten hot. It can be reheated, or eaten cold.
.PP
From JC, page 635; LAROU, page 952.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer"
with wire whip head and with mixing bowl,
for custard
.IG "" "mixing bowl,"
for coating apples
.IG "" "baking sheet"
.IG "" "cake rack"
or
.I serving dish
.sp
.IG "" "8 inch partially baked pastry shell,"
made from sweet short paste,
set on a baking sheet
(see recipe PASTRY-SHELL)
.sp
.IG "1 lb" "crisp cooking"
or
.I eating apples
.IG "1/3 cup" "granulated sugar"
.IG "1/2 tsp" "cinnamon"
.sp
.IG "1" "egg"
.IG "1/3 cup" "granulated sugar"
.IG "1/4 cup" "sifted flour"
.IG "1/2 cup" "whipping cream"
.IG "3 Tbsp" "Calvados"
or
.I cognac
.sp
.IG "" "powdered sugar,"
in a shaker
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
Quarter, core and peel the apples.
Cut into 1/8-inch or thicker lengthwise slices,
You should have about 3 cups.
Toss them in a mixing bowl with the cinnamon and sugar.
.SK 3
Arrange slices randomly in the pastry shell.
Bake in the upper third of preheated oven at 375 F for 20 to 30 minutes,
or until the apples start to color and are tender
Remove from oven and let cool while preparing the custard.
.SK 4
Place egg and sugar in mixing bowl and beat (KAW @4) for 2 minutes or
until mixture is thick, pale yellow, and falls back upon itself forming
a slowing dissolving ribbon.
Beat in the flour, then the cream, and finally the brandy (KAW @2), over
1 minute or a bit longer as needed.
Pour the mixture over the apples.
It should come almost to the top of the pastry shell.
.SK 5
Return to the oven for 10 to 15 minutes, or until cream begins to puff.
Sprinkle heavily with powdered sugar and return to oven for 
15 to 20 minutes more.
Tart is done when top has browned and a knife comes out clean.
Slide tart onto rack or serving dish and keep warm until served.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For an 11 inch shell, increase proportions by half.
.PP
1/3+ cup powdered sugar too much.  
Be sure custard is not cooked too much.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
straightforward.
.I Time:
30 minutes for preparing apples and loading pastry shell,
ready for oven; 10 minutes for preparing custard while tart bakes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
