Contributing Monkie David Anderson
Published on July 29, 2010
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)
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.
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….
Adding Sugar To the Top
Using a flame to melt the sugar.
Boise and Dave talking about making the pie.
The final results.