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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "TART-APPLE" "D" "11/7/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "APPLE TART" "apple tart, made with applesauce and apple slices, with fruit glaze"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
.I Tart aux pommes.
.PP
Elegant and very tasty.
.PP
From JC, page 635.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "2 qt mixing bowl"
.IG "" "baking sheet"
.IG "" "cake rack"
or
.I serving dish
.IG "" "12 inch skillet,"
heavy bottomed, large enough to cook about 3 lb apples
.IG "" "sieve,"
for apricot preserves
.IG "" "small saucepan"
or
.I skillet,
for preparing the apricot glaze
.IG "" "candy thermometer,"
for preparing the glaze; optional
.sp
.IG "" "10 inch partially baked pastry shell,"
made from sweet short paste,
set on a baking sheet
(see recipe PASTRY-SHELL)
.sp
.IG "4 lb" "cooking"
or
.I eating apples
.IG "1 tsp" "lemon juice"
.IG "2 Tbsp" "granulated sugar"
.sp
.IG "1/3 cup" "apricot preserves,"
forced through a sieve
.IG "1/4 cup" "Calvados, rum,"
or
.I cognac;
or 1 Tbsp vanilla extract
.IG "2/3 cup" "granulated sugar"
.IG "3 Tbsp" "butter"
.IG "1/2 tsp" "cinnamon"
and/or
.I "grated rind of 1 lemon or orange;"
optional
.in -1i
.sp
FOR FRUIT GLAZE
.in
.IG "1/2 cup" "sieved apricot preserves"
or
.I red currant jelly
.IG "2 Tbsp" "granulated sugar"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
.I Prepare the apricot glaze.
Heat the apricot preserves in a small saucepan to melt them.
Rub through a sieve to remove skin pieces.
Return to saucepan and add the sugar.
Stir over moderately high heat (@8) for 2 to 3 minutes, 
or over low or moderate heat (@3-5) for longer,
until thick enough to coat a
spoon with a light film and the last drops are sticky as they fall from
the spoon (235-240 F on a candy thermometer placed in the middle or top
part of the boiling glaze).
Do not boil beyond this point or the glaze will become brittle as it cools.
Apply the glaze while it is warm, or reheat before using.
The glaze will keep indefinitely in a screw-topped jar.
.SK 3
.I Prepare the apple decoration.
Quarter, core and peel the apples.
Cut enough to make 3 cups into very even 1/8-inch lengthwise slices,
and toss them in a mixing bowl with the lemon juice and sugar.
Reserve them for the top of the tart.
.SK 4
.I Prepare the applesauce.
Cut the rest of the apples into rough slices. 
You should have about 8 cups.
Place in the skillet and cook, covered, over low to moderate heat 
(@4) for 20 to 30 minutes, stirring occasionally, until apples are tender.
Then beat in the other ingredients.
Raise heat (@8) and boil, stirring, until applesauce is thick enough to hold
in a mass in the spoon, 20 to 30 minutes.
.SK 5
.I Prepare the tart.
Spread the applesauce in the pastry shell.
Cover with a neat, closely overlapping layer of slice apples arranged
in a spiral, in concentric circles, in an outer circle surrounding a more
or less random center group, or whatever.
Optionally, sprinkle sugar over the top.
NOTE: dry the apple slices before arranging on top of tart?
.SK 6
Bake in the upper third of a preheated oven at 375 F for 30 to 50 minutes,
or until the sliced apples on top have browned lightly and are tender.
.SK 7
Optionally, halfway through the baking of step 6, remove tart from oven
and paint side and edge of the shell with an egg beaten with 1 tablespoon
of water 
.I (dorure).
Or apply the 
.I dorure
to the empty tart shell.
.SK 8
When done, slide tart onto cake rack or serving dish.
Spoon or paint on a light coating of the fruit glaze.
Serve warm or cold, and if desired, with heavy cream or whipped cream.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Apples, such as McIntosh, 
less tart than Granny Smiths seem to give a tastier tart.
.PP
Optionally, flavor the glaze with a liqueur.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy, but long and preparing and slicing the apples is a bore.
.I Time:
40 minutes to prepare apples, 
40 to 60 minutes to cook apples,
10 minutes to fill shell and arrange slices on top, 
45 minutes to bake,
and 10 minutes to glaze,
for a total of about 2-1/2 hours, of which only 1 hour is actual labor,
but some attention is needed during the other periods.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu