SWL - I'm sorry, it is not possible to cook without butter or heavy cream.
Not debatable. Anyone who thinks otherwise is misinformed.
Here is recipe for a different apple tart (they will applaud for days)
A different apple tart (Oh, so French!)
Peeled apples, cored and cut into thin wedges
Heavy cream (oh that cream!)
Puff pastry dough
, Grand Mainer or some such
1- Cut the pastry into 6 inch rounds and put them on a baking plate (use non-stick baking paper underneath!)
2- Cut the apples into thin wedges and arrange the slices artistically on the pastry
3- Sprinkle approximately 1 tablespoon confectioner’s sugar over the apples
4- Cut some thin slices of butter and cover the tarts with the butter
Bake at 425-degree for 15-20 minutes or until the tarts begin to turn brown.
The following is for 6 tarts:
1- Whip an egg yolk together with 2-3 tablespoons of confectioner’s sugar. It should become a thick cream. Slowly add either Rum
or Grand Mainer. I use about 5 tablespoons.
2- Whip a cup of heavy cream relatively stiff.
3- Slowly add the egg mixture
4- You’re done!!
A little tip – you can make the egg mixture a couple of hour ahead of time. It will keep in the refrigerator
. Then you only need to whip the cream
The best thing about the above recipe is the final product has no calories and eating lots of doesn't make you fat (yes, well - I'm right about almost everything