** See recipe for Pate Brisee. Heat 1/2 cup of the butter and the oil in a skillet until quite hot. Add the apples and sugar, shaking to coat the apples. Add the zests and cook to caramelize the sugar. In another pan, heat the reserved 1/4 cup of butter until almost smoking and pour in the apples. Take the pan off the heat and fit the pate brisee pastry over the apples. Bake in a 350 F oven for 7 minutes and turn the heat to 500 F to brown. When golden, put the pan on the stove to glaze the bottom and invert tarte onto a plate to serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 331 (54%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 91.5mg||28 %|
|Sodium 245.2mg||8 %|
|Potassium 12.4mg||0 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 75.1g|
|Protein 0.4g||1 %|
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Calories per serving: 616
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