May 6, 2010

Apple ... Pear Tarte - Rhea Tregebov

Rhea Tregebov's AMAZING -

French apple or pear tarte:

Set oven to 425 F or gas 7


7 oz or 1 1/2 cups flour
3 1/2 oz or 100g sweet (unsalted) butter, cold
2 pinches salt
4 tablespoons cold water

Crumble the flour and butter in a bowl with your fingers until it's thoroughly mixed. Add pinches of salt. Then add cold water. You may need to adjust this amount depending on how dry the flour is. Mix with your hands until the dough just forms a ball.
Roll out on floured board and lift into pie plate. Press against edges of dish.


1/2 cup plain yogurt. (Pomiane calls for thick cream, which would also be nice, but I usually use yogurt)
1 egg (Pomiane calls for three egg yolks, but I never know what to do with the whites)
1/4 cup granulated sugar

Mix until blended.

4 apples or pears, or a mix of the two (which is very delicious)

Peel, quarter, and core fruit, then slice very thinly.

Pour custard base into pie crust.

Arrange fruit slices artistically in a circle on top of custard. This is a bit time consuming, but worth it.

Sprinkle some more sugar on top of fruit.

Bake for 35 minutes until custard is set and fruit begins to brown.

Very delicious served with creme fraiche.

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