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Print this Recipe    Croustade

Croustade aux pommes (Flaky apple tart)

250 g cake flour
1 egg
1 dl water
2 tb peanut oil
pinch salt

100 g butter, melted
120 g sugar (1)
30 g sugar (2)
4 md apples, preferably coxes peeled, quartered, very thinly sliced
2 tb Armagnac

Units: 250 g = 9 oz, 1 dl = 3 1/2 fl oz, 100 g = 3.5 oz, 120 g = 4
1/3 oz, 30 g = 1 oz

Put the flour in a bowl and make a well in the centre. Put in the
rest of the pastry ingredients and, using the fingertips of one
hand, gradually draw the flour into the centre, working the mixture
with the fingertips of your other hand until vou have a smooth,
fairly soft dough.

Hit the dough in the bowl for 1-2 minutes with your fist to make
it smooth and give it a bit of body. Roll it into a ball, cover
with a damp cloth and leave in a cold place for 1 1/2 hours.

Cut the dough into 2 equal pieces. Lay a smoothy, dry cloth on your
work surface and flour it very lightly. Put one piece of dough on
the cloth and start to stretch it outwards wich your fingertips,
taking care not to tear the dough. The dough should be stretched
so thin that you can see through it. Leave it in a dry place on an
immaculately clean surface while you repeat the operation with the
second piece of dough. Leave both pieces to dry out slightly for
5-10 minutes.

Dip a pastry brush into the melted butter and sprinkle droplets of
butter over the surface of the pastry. Scatter over the sugar (1),
then cut out three 22cm/9in circles from each piece of pastry. Keep
the trimmings.

Preheat the oven to 230 C/450 F/gas 8.

Grease the frying pan or flan tin (22 cm/9in) with butter and
loosely lay 3 pastry circles one on top of the other in the bottom,
without pressing them down. Arrange the sliced apples on the pastry
and moisten with armagnac, then sprinkle with the sugar (2). Layer
the 3 remaining pastry circles on top of the apples and scatter
the pastry trimmings randomly over the surface.

Bake the croustade in the preheated oven for 20-25 minutes, until
it is a delicate nutty brown, then use a palette knife to slide it
on to a wire rack.

Serve the croustade just warm, it will be wonderfully succulent.
Give your guests a serrated knife and let them help themselves.


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