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Suggest a better description** 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 | ||
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Calories: 616 | ||
Calories from Fat: 331 (54%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 616
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