Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Apples, peeled, cored, 1/4 ts Zest, lemon
-- chopped 1/2 ts Zest, orange
3/4 c Butter 1 x Pate Brisee ** OR
1 tb Oil 1 ea Pastry, puff, round, 9"
1/2 c Sugar

** See recipe for Pate Brisee.

Heat 1/2 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 1/4 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, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans

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