The best delicious Breton Apple Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Breton Apple Tart recipe today!
Hello my friends, this Breton Apple Tart recipe will not disappoint, I promise! Made with simple ingredients, our Breton Apple Tart is amazingly delicious, and addictive, everyone will be asking for more Breton Apple Tart.
What Makes This Breton Apple Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Breton Apple Tart.
Ready to make this Breton Apple Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
APPLE FILLING
2 lb Golden delicious apples
1/2 c Sugar
3 tb Butter
2 tb Lemon juice
2 tb Dark rum
-BRETON DOUGH-
1 c Butter
1 c Sugar
1 ts Vanilla extract
1 tb Dark rum, optional
4 Egg yolks
VARIATION:BRETON WALNUT TART
WALNUT FILLING
2 3/4 c All-purpose flour
1/2 c Light brown sugar
1/4 c Butter
1/3 c Honey
2 c Walnut pieces
– coarsely chopped
Try substituting firm-ripe peaches for the apples in this filling for a
seasonal variation. FOR THE APPLE FILLING: PEEL, CORE AND SLICE THE apples
into a large saucepan. Add the remaining ingredients and cook the apples
covered until they exude their juices. Uncover the apples, lower the heat
and allow juices to evaporate. Cool the filling. FOR THE BRETON DOUGH: BEAT
THE BUTTER UNTIL SOFT using a hand mixer set at medium speed or a
heavy-duty mixer fitted with the paddle. Beat in the sugar in a stream.
Continue beating until the mixture lightens. Beat in the rum and vanilla,
then the yolks, one at a time, beating until the mixture is very smooth and
light. Using a rubber spatula, fold in the flour by hand, until the dough
is smooth. Preheat the oven to 350F and set a rack in the lowest level.
Butter a 10-by-2-inch-deep layer pan. Cut a disk of parchment or wax paper
and place in the bottom of the pan; butter the paper. Place half the dough
in the pan and use a spatula to spread it evenly over the bottom of the
pan. Spread the cooled filling on the dough. Flour the remaining dough and
press it into a 10-inch disk on a cardboard or tart-pan bottom. Slide the
dough over the filling and press it into place making sure that the sides
are straight and even. Brush the top of the Breton with a beaten egg yolk.
Bake for 40-45 minutes, until well colored. Cool on a rack. VARIATION:
BRETON WALNUT TART: FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY
to a boil, stirring occasionally. Boil 2 minutes. Stir in walnuts and cool.
Proceed as for Breton Apple Tart, above.
From
Yields
10 Servings
Leave a Reply