Try this Breton Apple Tart recipe, or contribute your own.

Still searching for what to cook ?

Name: Breton Apple Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 c Sugar; 1 ts Vanilla extract; 4 Egg yolks; 1 c Butter; 1/2 c Sugar; 2 tb Dark rum; 3 tb Butter; 1 tb Dark rum, optional; 1/3 c Honey; 2 tb Lemon juice; 1/2 c Light brown sugar; 1/4 c Butter; 2 3/4 c All-purpose flour; 2 c Walnut pieces; 2 lb Golden delicious apples

Find the most delicious recipes here

INGREDIENTS

1 c Sugar
1 ts Vanilla extract
4 Egg yolks
1 c Butter
WALNUT FILLING
1/2 c Sugar
BRETON DOUGH
VARIATION:BRETON WALNUT TART
APPLE FILLING
2 tb Dark rum
3 tb Butter
1 tb Dark rum, optional
1/3 c Honey
2 tb Lemon juice
1/2 c Light brown sugar
1/4 c Butter
2 3/4 c All-purpose flour
2 c Walnut pieces
2 lb Golden delicious apples

INSTRUCTIONS

Try substituting firm-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 the remaining ingredients and cook the apples covered until they exude their juices. Uncover the apples, lower the heat and allow juices to evaporate. Cool the filling. FOR THE BRETON DOUGH: BEAT THE BUTTER UNTIL SOFT using a hand mixer set at medium speed or a heavy-duty mixer fitted with the paddle. Beat in the sugar in a stream. Continue beating until the mixture lightens. Beat in the rum and vanilla, then the yolks, one at a time, beating until the mixture is very smooth and light. Using a rubber spatula, fold in the flour by hand, until 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 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 evenly 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 tart-pan bottom. Slide the dough over the filling and press it into place making sure that the sides are straight and even. Brush the top of the Breton with a beaten egg yolk. Bake for 40-45 minutes, until well colored. Cool on a rack. VARIATION: BRETON WALNUT TART: FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY to a boil, stirring occasionally. Boil 2 minutes. Stir in walnuts and cool. Proceed as for Breton Apple Tart, above.

NOTES

Alert editor

Breton Apple Tart

1 c Sugar
1 ts Vanilla extract
4 Egg yolks
1 c Butter
 WALNUT FILLING
1/2 c Sugar
 BRETON DOUGH
 VARIATION:BRETON WALNUT TART
 APPLE FILLING
2 tb Dark rum
3 tb Butter
1 tb Dark rum, optional
1/3 c Honey
2 tb Lemon juice
1/2 c Light brown sugar
1/4 c Butter
2 3/4 c All-purpose flour
2 c Walnut pieces
2 lb Golden delicious apples

Try substituting firm-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 the remaining ingredients and cook the apples  covered until they exude their juices. Uncover the apples, lower the heat  and allow juices to evaporate. Cool the filling. FOR THE BRETON DOUGH: BEAT  THE BUTTER UNTIL SOFT using a hand mixer set at medium speed or a  heavy-duty mixer fitted with the paddle. Beat in the sugar in a stream.  Continue beating until the mixture lightens. Beat in the rum and vanilla,  then the yolks, one at a time, beating until the mixture is very smooth and  light. Using a rubber spatula, fold in the flour by hand, until 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 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 evenly 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 tart-pan bottom. Slide the  dough over the filling and press it into place making sure that the sides  are straight and even. Brush the top of the Breton with a beaten egg yolk.  Bake for 40-45 minutes, until well colored. Cool on a rack. VARIATION:  BRETON WALNUT TART: FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY  to a boil, stirring occasionally. Boil 2 minutes. Stir in walnuts and cool.  Proceed as for Breton Apple Tart, above.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (346g)
Recipe Makes: 10 Servings

Calories: 1115
Calories from Fat: 497 (45%)

Amt Per Serving		% DV

	Total Fat 55.2g	74 %
	Saturated Fat 22.8g	114 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 11.7g
Cholesterol 741.5mg		228 %
Sodium 653.9mg		23 %
Potassium 349.5mg		9 %
Total Carbohydrate 142.9g		42 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 138.2g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1115

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe