---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Breton Apple Tart
  Categories: Pies, Fruits
       Yield: 10 Servings
  
 -------------------------------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.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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