Tarte Jurassienne

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 300 g Sweetcrust pastry (pâte sablée)
• 2 6 apples
• 3 2 tablespoons lemon juice
• 4 50 g Clarified butter
• 5 100 ml Jura Macvin
• 6 300 g Rich hazelnut buttercream
• 7 30 g apricot glaze (optional)
• Total weight: 1,860 grams

Times:

Preparation	Cooking	Start to finish
29 min.	48 min.	1 hour 17 min.

Step by step recipe

1	Line a 10 inch 926 cm) tart tin or dish with the sweetcrust pastry. Prick the base all over with a fork, then set aside in the fridge.
2	Peel 6 apples, cut into quarters, remove the core and slice through again. Sprinkle the apple slices with 2 tablespoons lemon juice.
3	Melt 50 g Clarified butter in a large frying pan on high heat. When good and hot, add the apple slices.
4	Sauté until lightly brwoned on both sides. There is no need to sweeten them.
5	When the apples are browned, pour 100 ml Jura Macvin over and leave to reduce. Leave to cool.
6	Preheat the oven to 390°F (200°C). Spread an even layer of 300 g Rich hazelnut buttercream in the bottom of the pastry case.
7	Arrange the sautéed apple slices in a double rosette.
8	Bake for about 30 minutes.
9	Leave to cool on a wire rack. If possible, glaze the top, using a brush.

Remarks

You will notice that in stage 4 no sugar is added to the apples. There reall is no need, as the Macvin du Jura is already plenty sweet enough, as is the hazelnut buttercream filling.
[Translator's note: I chose to keep the French name, but I was so tempted to call this "Jurassic Tart"!].

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