GreenChef David Anderson | French Apple Tart

Today’s GreenChef’s video features L.A. based GreenChef David Anderson. He joins us again to make a traditional French Apple Tart. David specializes in a traditional French Menu, with a vegan twist. He is the owner/ chef of Madeleine Bistro, which was voted as one of the best eats in L.A.

Chef David and Boise take us all along for this caramelized pie journey. Yes you will need to pull out your flame torch, but beyond that, this is a simple quick recipe which may just become your favorite pie for the holidays. (recipe and photos after the jump)

tartsmoking GreenChef David Anderson | French Apple Tart

Apple Tart (with Cinnamon Pastry Creme)

Makes 1 9″ Tart

For the Pie Crust:

1 1/2 cups Whole Wheat Pastry Flour

4 oz Earth Balance

2 TB – ¼ cup Ice Water

Step 1: Place the flour in a mixing bowl. Cut in the Earth Balance until it forms pea-sized pieces of dough. Drizzle in the ice water, just enough to pull the dough together. Refrigerate for 1 hour before using.

Step 2: Oil two 9” tart shells with oil and press 1# of the pie dough into each of the tart shells. Dock the crusts with a fork (poke small holes in the bottom.)

Step 3: Blind bake (line the crusts with parchment paper and fill with pie weights or beans) the crusts in a 350 degree oven for 15 minutes.

Step 4: Remove the parchment paper and pie weights and bake until the crust browns slightly, about 15 minutes. Cool crusts until needed.

For the Cinnamon Pastry Crème:

1 Box (6oz) Organic Extra-Firm Muri-Nu Silken Tofu

1/2 Cup Unsweetened Soy Milk

1/2 Cup Organic Sugar

1/2 Tsp. Cinnamon, ground

Place all of the ingredients in a food processor and blend until smooth.

For the Filling:

5 Granny Smith Apples, peel, core, wedge

1/4 Cup Organic Sugar

2 TB Earth Balance

Cinnamon Pastry Crème

Step 1: Melt the Earth Balance over medium heat in a large skillet. Add the apples and sugar and mix well. Sweat the apples until they are soft. Remove from heat and cool apples until needed.

Step 2: Pour half of the apple filling into each crust.

Step 3: Pour the cinnamon custard over the apples until it reaches the top of the crusts.

Step 4: Bake the tarts in a 350 degree oven until the custard sets, about 25 minutes. Remove from the oven and cool.

tartwhole GreenChef David Anderson | French Apple Tart

To Serve:
Slice the tarts. Sprinkle the top of each slice with organic sugar and brulee with a crème brulee torch if you have one. Totally optional. Or serve with Soy Delicious Organic Creamy Vanilla Ice Cream. Or serve as is….

Additional Photos:

boisesugartart GreenChef David Anderson | French Apple Tart
Adding Sugar To the Top

tartblowtorch GreenChef David Anderson | French Apple Tart
Using a flame to melt the sugar.

tartboise GreenChef David Anderson | French Apple Tart
Boise and Dave talking about making the pie.

tartsmoking GreenChef David Anderson | French Apple TartThe final results.

  • http://twitter.com/rachelpisano316 rachelpisano316

    The flavors of ta mustard and sweet apple combine into the perfect ushing sauce for the fish. Serve with a… http://twlv.net/yDFOYr

  • http://twitter.com/dainen dainen

    Ta apple and the munchiness helps keep awake XD Eat the banana too?

  • http://twitoaster.com/country-us/gliving/ gliving

    [New Post] GreenChef David Anderson | French Apple Tart – via #twitoaster http://gliving.com/french-apple-tart/
    via Twitoaster



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