Breton Apple Tart Recipe - Golden brown Delicious apples

Method

• Try substituting hard-ripe peaches for the apples in this filling for a seasonal variation.
• FOR THE APPLE FILLING: PEEL, CORE AND SLICE THE apples into a large saucepan.
• Add in the remaining ingredients and cook the apples covered till they exude their juices.
• Uncover the apples, lower the heat and allow juices to evaporate.
• Cold the filling.
• FOR THE BRETON DOUGH: BEAT THE BUTTER Till SOFT using a hand mixer set at medium speed or possibly a heavy-duty mixer fitted with the paddle.
• Beat in the sugar in a stream.
• Continue beating till the mix lightens.
• Beat in the rum and vanilla, then the yolks, one at a time, beating till the mix is very smooth and light.
• Using a rubber spatula, mix in the flour by hand, till the dough is smooth.
• Preheat the oven to 350F and set a rack in the lowest level.
• Butter a 10-by-2-inch-deep layer pan.
• Cut a disk of parchment or possibly wax paper and place in the bottom of the pan; butter the paper.
• Place half the dough in the pan and use a spatula to spread it proportionately over the bottom of the pan.
• Spread the cooled filling on the dough.
• Flour the remaining dough and press it into a 10-inch disk on a cardboard or possibly tart-pan bottom.
• Slide the dough over the filling and press it into place making sure which the sides are straight and even.
• Brush the top of the Breton with a beaten egg yolk.
• Bake for 40-45 min, till well colored.
• Cold on a rack.
• VARIATION: BRETON WALNUT TART:FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY to a boil, stirring occasionally.
• Boil 2 min.
• Stir in walnuts and cold.
• Proceed as for Breton Apple Tart, above.