Frozen pastry shell secret
to Jacob's crisp apple tart

’ From page 85

: ous chef..He shared both recipes -

‘with me — for-you — as. his.own
thank you for the years of loyal
patronage. :
‘My friend, Chef Rebecca
Dawson, recently returned from an
eight-month-long cooking stint in
France, where she cooked in no less
than 12 restaurants, At our reunion
lunch (at Le Crocodile, where
else?) she told me: “I searched all
over France for the perfect Onion
Tart and the perfect Apple Tart. I

never found them. The perfect ones :

are right here!” I agree.
~ So on that note, here are the
Original recipes, from
Chef Jacob, for you to
‘try at home. And if you
» wish-to sample them
"first, as they should be,
you know. where to go:
“> Just over the bridge.
‘And don’t forget to
‘wish everyone at Le
Crocodile a most happy
10th -  anniversary..
. Here’s to the ‘next 10,:
. Michel... -
Bravo!
. LE CROCODILE
... TARTE A L'QIGNON
> (Tarte a l'Oignon a'l'Alsacienne)

°°, Michel Jacob's original Alsatian -

‘onion tart is thé standard by which
"--all'others should be judged. Loyal
patrons order it over and over again
“(this author included). In honor of

Le Crocodile's 10th anniversary, -

"Chef Jacob graciously shared the
’,. recipe with me. ©. -

'.. Makes one 11" (28 cm) tart.
':Serves8.0 7 .
2/3 Ib. (350 g) shortcrust pastry

“yr 1-1/3 Ib. (700 g) onions ;

. § oz. (150 g) butter

5,1 Tbsp. (15 mL) oi
- 407. (100 g) smokey bacon

2 oz. (50 g) butter

2 02. (50 g) flour

low fat): ".

* Salt, pepper, nutmeg

“! 1c. (250 mL) heavy cream

» 4 eggs, slightly beaten

“Roll prepared shertcrust pastry
-* out. Press ‘into a buttered deep pie
’. dish or tart pan, covering bottom
and fluted sides of dish.

Place in freezer until ready to

4

“i e..(250 mL) milk .(do. not use |

ne

a : Prepare Egg Fu
~ Yung sauce first

Eggs:
“6 eggs ;
1 Tbsp. cornetarch
1 Tbsp. soy sisuce
4/2 tsp. salt’, ’
* 1c. beansprouts
1/2 c. very finely sliced onion —
cut from top to bottom
1/2 ¢. very finely sliced celery —
-. cut diagonally :
A little oil for frying

_ Whisk the eggs with cornstarch, °
soy sauce and salt. Fold in vegeta- |

bles. Fry in 1/4 c. (approximately)
lots, like pancakes, until brown on
both sides. :

You can add one cup shrimp
meat, cooked chicken or barbecued
pork if you like. ;

«. Some people add 1/2 cup frozen
peas or serve them cooked on the
‘Side. '

«For dinner, make’ more sauce
and serve with cooked rice.

fill and bake.
.-.Peel and thinly slice the onions.

- Saute in the 5 oz. (150 g) butter and

oil, stirring, until softened and ten-
der, without browning. Set aside.

Stack the bacon slices and cut
into 1" (2.5 cm) lardons (strips).
Cover with cold water in a small
saucepan and bring to a simmer for
1-2 minutes to blanch the bacon.
Drain off the water, and set bacon
aside.

Prepare a classic bechamel
sauce (find in any French cook-
book) using the 2 oz. (50 2) each
butter, flour and the } cup (250 mL)
milk. Remove bechamel sauce from

66 Michel Jacob's superlative
cooking and consistent flawless
quality has kept this Alsatian on

top. 9?

the heat.
Preheat oven to 400°F (200°C).
» Pour warm bechamel! sauce over

- sauteed onions. Add the heavy

‘cream, eggs,’ blanched bacon, strips
“sand season with salt, freshly ground
~ pepper, and nutmeg.

Pour filling into the chilled pas-
try shell. :
Bake in the preheated oven 30-

45 minutes, or until golden brown

on top and puffed in the centre to
indicate that filling has set, .
Remove from oven. Set aside at
least 20 minutes before slicing into
wedges to serve. Serve warm.

“MICHEL JACOB'S
ALSATIAN APPLE TART
(Tarte aux Pommes a l'Alsacienne)

Le Crocodile serves this won-
derful apple tart warm and freshly

‘baked with a dusting of confection-

er’s sugar.to appreciative cus-
tomers. The secret to Jacob’s crisp
pastry is to freeze the unbaked pas-
try shell before baking.

Makes one 10" (25 cm ) tart.

Serves 8.

10 0z. (300 g) short crust pastry

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2 Ibs. (1 kg) apples (Le Crocodile
uses Red Delicious for this
recipe) | ‘

5 oz. (150 g) confectioner's (icing)

sugar

3 eggs

le, (250 mL) heavy cream

1 tsp (5 mL) pure vanilla extract

1 Tbsp (15 mL) orange liqueur

(Grand Marnier or Cointreau)

(optional)

Roll prepared pastry out and line a

pie dish or tart pan with removable

bottom. Prick bottom of pastry with

a fork. Place in freezer until ready

to filt and bake.

Pee! apples and remove cores. Cut
each apple in half.
Slice cach half into
thin slices, keeping
slices together before
placing into pastry
case.

Arrange apple slices
in chilled pastry
case, flat side down
(pressing each half

_out with palm of
_ your. hand to spread
slices slightly), Fill
pastry case com-

a pletely with sliced

apples, tucking in‘any extra slices

to fill gaps. 7 :

Sprinkle apples with about one-

third of the sugar. Place tart pan in

preheated 400°F (200° C) oven

(*tip: place additional baking sheet.

on rack lunder tart to catch any pos-

sible juices). ;

Bake 20 minutes.

Meanwhile, in a small bow! whisk
together: the eggs with the remain-
ing ‘sugar. Add the cream, vanilla

and orange liqueur (if using).

Remove partially baked tart from

oven. Drain off any excess apple

juices (if any) if apples were very

juicyet.. .

Pour custard mixture over
apples evenly, and return tart to the
oven; Continue baking tart 15 min-
utes.or longer, until custard is
almost Set and top is golden brown.
Turn oven off, but keep tart in
closed oven an additional 15 min-
utes (to insure that filling scts gen-
tly). ‘ .
Remove tart to a wire rack. Cool 2-

3 hours before slicing into wedges
to serve.

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