Tarte aux pommes et aux noix à l'eau-de-vie
Ingrédients
Croûte
- 1-1/2 cups (375mL) all-purpose flour
- 2 tablespoons (30mL) brown sugar
- 1/4 teaspoon (1mL) salt
- 3/4 cup (175mL) cold butter, cubed
- 1 jaune d’œuf
- 2 tablespoons (30mL) ice water
- 1 teaspoon (5mL) lemon juice
Garniture :
- 1 Granny Smith apple, peeled and sliced
- 1/4 cup (60mL) brandy or apple juice
- 3/4 cup (175mL) coarsely chopped pecans
- 3/4 cup (175mL) dark brown sugar
- 2 c. à soupe de fécule de maïs
- 3/4 tasse (175 ml) de sirop doré Beehive® OU Crown®
- 3 œufs
- 2 (30mL) tablespoons softened butter
- 1 (5mL) vanilla
PRODUITS
Méthode
- Preheat oven to 375°F (190°C).
- Combine the flour, brown sugar and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse crumbs. Stir the egg yolk with water and lemon juice. With motor running, drizzle in water mixture and blend for 10 seconds. Press dough into and up the side of a 10-inch (25cm) Pie Plate. Chill for 15 minutes.
- Toss the apple with the brandy and layer in concentric circles in the pie shell. Drizzle with any brandy left in the bowl. Sprinkle with pecans. Stir the sugar with the cornstarch. Whisk in corn syrup, eggs, butter and vanilla until smooth. Spoon over the fruit and nuts.
- Bake pie on lowest rack in the oven for 15 minutes. Reduce heat to 325°F (160°C) and bake for 30 to 35 minutes or until crust is golden and filling is set. Cool completely before slicing.
