Tarte Aux Pommes a la Solognote

• 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"

Instructions

1. 1

   ** See recipe for Pate Brisee.

2. 2

   Heat 1/2 cup of the butter and the oil in a skillet until quite hot.

3. 3

   Add the apples and sugar, shaking to coat the apples.

4. 4

   Add the zests and cook to caramelize the sugar.

5. 5

   In another pan, heat the reserved 1/4 cup of butter until almost smoking and pour in the apples.

6. 6

   Take the pan off the heat and fit the pate brisee pastry over the apples.

7. 7

   Bake in a 350 F oven for 7 minutes and turn the heat to 500 F to brown.

8. 8

   When golden, put the pan on the stove to glaze the bottom and invert tarte onto a plate to serve. : : Chef Claude Aubert, Arnaud's Restaurant, New Orleans