Apple Breton Pound Cake Quatre Quarts Aux Pommes Recipes

QUATRE-QUARTS AUX POMMES: (APPLE UPSIDE-DOWN POUND CAKE)

Steps:

• Preheat oven to 410°F (210°C).
• In a non-stick saucepan, make a caramel sauce using the sugar cubes and 2 or 3 spoonfuls of water.
• Once the caramel has reached a golden brown or"blond" color, pour in into a cake pan.
• Tilt and rotate the pan so that the bottom is evenly covered with the caramel.
• Peel the apples and cut them into large wedges.
• Place the wedges onto the caramel.
• Mix butter and sugar in a large bowl.
• Add the eggs one at a time, then the flour and baking powder.
• Mix well.
• Pour batter over the apples.
• Bake 30-40 minutes.
• Let cool before removing from pan.

APPLE BRETON POUND CAKE (QUATRE-QUARTS AUX POMMES)

Steps:

• Note: This recipe is based on 3 eggs weighing 150g. If your eggs weigh less or more, adapt your other ingredient measurements accordingly. See cooking notes above.
• Preheat your oven to 350°F (180°C) with a rack in the middle. Grease a 9"x-5" loaf pan with butter and dust it lightly with flour.
• Melt the 150g of butter (for the batter) in a saucepan and set aside to cool.
• In large frying pan, over medium heat, add the diced apples, butter (for the apples), sugar and salt. When the butter starts to melt, mix gently to coat the apples. Cook for 6-7 minutes until the apples are lightly softened and caramelized. Do not overcook them, the dices should still hold their shape. Set aside to cool.
• In a large mixing bowl, whisk together the egg yolks and sugar until foamy and lighter in color. Whisk in the cool melted butter. Switch to a spoon or spatula, and mix in the flour and salt. Finally, fold in the apples.
• In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula.
• Transfer the batter to the prepare pan and bake for 55 minutes to 1 hour, until golden and a knife inserted in the middle comes out clean.
• Transfer to a cooling rack and let cool for 10 minutes. Remove the cake from the pan and let cool to room temperature completely, before serving.

APPLE POUND CAKE

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

FAR BRETON AUX POMMES (APPLE PIE)

Steps:

• Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
• Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
• Allow the apples to cool.
• When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)

Steps:

• For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
• Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
• For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
• For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
• Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
• Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.