Site Search:
      Home     Recipes     Store

Tarte Aux Pommes a la Solognote

Home | Recipes | T
Desserts Norleans Tarts


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


** 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
From Gemini's MASSIVE MealMaster collection at