---------- Recipe via Meal-Master (tm) v8.03
  
       Title: TARTE AUX POMMES (APPLE TART)
  Categories: Tarts, Fruits
       Yield: 1 tart
  
     350 g  Rough Puff Pastry
 
 --------------------------FILLING--------------------------
       1 kg Apples; Golden Delicious
            - or Granny Smith
       3 tb Lemon juice
       2 tb Butter; unsalted
      50 g  Sugar
 
 --------------------------TOPPING--------------------------
       2    Eggs
     100 g  Sugar
       6 tb Butter; unsalted, melted
       1 ts Vanilla extract
  
   (350 g = 12.5 ounces; 1 kg = 2 pounds; 50 g = 1 3/4
   ounces)
   
   On a lightly floured surface, carefully roll out the
   dough to a 12-inch (30 cm) circle.
   
   Transfer the dough to a 10 1/2-inch (27 cm) black tin
   tart pan with a removable bottom.
   
   Carefully press the pastry into the pan and up the
   sides, trying not to stretch it.
   
   Trim the overhang, leaving about a 1-inch (2.5 cm)
   extending over the rim.
   
   Tuck this overhang inside the pan, pressing gently
   against the side to create a sturdy, double-sided
   shell.
   
   (If you build the pastry a bit higher than the height
   of the pan, you will have less problem with shrinkage)
   
   Chill for at least 20 minutes.
   
   Preheat the oven to 375 oF (190 oC).
   
   Prick the bottom of the shell with the tines of a
   fork. Carefully line the shell loosely with heavy-duty
   foil, pressing well into the edges so the pastry does
   not shrink while baking.
   
   Fill with pie weights, or dry rice or beans - making
   sure you get all the way into the edges - to prevent
   shrinkage.
   
   Bake just until the pastry begins to brown around the
   edges and seems firm enough to stand up by itself
   (about 20 minutes).
   
   Meanwhile, peel and core the apples. Cut each apple
   into 12 even wedges. Toss them in a bowl with the
   lemon juice to prevent discoloration.
   
   In a Iarge skillet, melt the butter over medium-high
   heat. Add the apples, sprinkle on the sugar, and
   saute, shaking the pan from time to time so the apples
   cook evenly.
   
   Cook until lightly browned on all sides (about 15
   minutes.)
   
   While the apples cook, prepare the topping: beat the
   eggs and sugar thoroughly until thick and pale. Add
   the melted butter and vanilla and continue mixing at
   high speed until the ingredients are thoroughly
   incorporated.
   
   Spoon the apples into the center of the prepared
   pastry shell, arranging them carefully. Pour the
   topping over the apples.
   
   Bake until golden, about 30 minutes.
   
   Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN
   0-09-992340-8
  
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