Transcription of THE LE CORDON BLEU RECIPE - preterhuman.net
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THE LE CORDON BLEU RECIPE - preterhuman.net
THE LE CORDON BLEU RECIPETARTE AUX POMMES CLASSIQUEC lassic apple tart1. Preheat the oven to 180 C. Dust thework surface with flour, roll out the pas-try to a round about 3 mm. Roll the pas-try up onto the rolling pin or fold it inhalf and then unroll loossely over thetart TE BRIS E SUCR E(SWEET SHORT PASTRY)COMPOTE3 apples50 g butter50 g sugar1 lemon50 ml waterGARNISH3 applesbuttersugarapricot glazeServes 6; 1 tart pan 21 cm 8. Peel and core the remaining each in half. Lay each half flat ona work surface and cut crosswise into3 mm thick slices. Starting at the out-side edge and working inward towardsthe cener, arrange the Spoon the apple compote into theblind baked tart the apples frequently with awooden spoon until soft and goldenbrown, about 20 to 30 from the heat and cool With the back of a spoon spreadsoftened butter mixed with sugar,over the apple aluminium foil over thecooked lip of the tart shell to protectfrom burning during cooking.
THE LE CORDON BLEU RECIPE TARTE AUX POMMES CLASSIQUE Classic apple tart 1. Preheat the oven to 180°C. Dust the work surface with flour, roll out the pas-
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