I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Tuesday, January 10, 2017

VEGAN TARTE NORMANDE AUX POMMES

[Custard Apple Tart - to be served hot]

...Julia just says that while it can be served cold...it's best eaten hot...and that it can be reheated...

...lots of steps...but none too difficult...
...start with some apples...of course...these are organic gala apples...Julia doesn't specify a type...just cooking or eating apples...and that they should be crisp...
...peeled...
...cored and quartered...
...thinly sliced...
...add some sugar...
...and cinnamon...so pretty much like your basic American Apple Pie...
...and then arrange them in a pre-baked Vegan Pâte Brisée Sucrée...for this one...I used a combination of whole wheat pastry flour and oat flour...because I thought it would go well with this apple custard pie...

...and it was so...so good...it turned out like a crispy oatmeal cookie crust...so good...

...and this is a photo of the apples 'dumped' into the crust...and I did arrange them...but apparently I didn't photograph that part...sorry...
...so while the apples are baking until they start to colour and are lightly tender...on to the custard...I used Vegan Egg for the egg...
...mixed in the sugar...
...and beat until a ribbon forms...
...then sift in some flour...
...and cashew cream...
...and some spirits...Julia recommends Calvados...which is an apple brandy...but I didn't have any...I did however have some Spiced Rum...so I added that instead...
...then you just pour the custard mixture over the cooled par-baked apples...there you can see the arranged apples in this photo...
...Julia says the mixture should come almost to the top of the pastry shell...I added some little shields to keep the crust from getting two brown...
...then you return it to the oven to bake and set the custard...
...it's done with the top is lightly browned and a knife inserted in the custard comes out clean...
...then you sprinkle it with some powdered sugar...as if it wasn't sweet enough already...
...pretty...
...ready to serve...hot...
...with some tea...it really does make a perfect winter dessert...
...creamy and delicious...

Substitutions

all the subs from the Vegan Pâte Brisée Sucrée
Vegan Egg for the egg
cashew cream for the cream
Recipe here: Mastering the Art of French Cooking pp. 637 - 638

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