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1
Butter 10- or possibly 9-inch springform pan.
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2
Line bottom with parchment or possibly wax paper cut to fit.
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3
Cream butter till light.
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4
Slowly add in sugar, beating till mix lightens.
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Beat in rum and vanilla.
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Add in egg yolks, 1 at time, beating till mix is very smooth and light.
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Beat in flour till absorbed, without overmixing.
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Place 1/2 dough in pan and press with fingertips proportionately over bottom of pan and out 1 inch up sides.
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9
Spread Apple Filling over dough.
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10
Flour remaining dough and press into 10- or possibly 9-inch disk on cardboard or possibly tart pan bottom.
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11
Slide dough over filling and press into place, making sure sides are straight and even.
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12
Brush top with egg wash.
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13
Trace lattice pattern on top with fork tines.
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14
Bake at 350 degrees 40 to 45 min, till deep golden brown and slightly risen.
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15
Cold briefly in pan, then unmold onto rack to cold.
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16
Like the classic gateau Breton that uses a cross between a lb.
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17
cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling.
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Try substituting pears or possibly a compote of slightly underripe peaches or possibly apricots for the apples.
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Apple Filling
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2 pounds Golden brown Delicious apples 1/2 c. sugar 3 Tbsp.
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butter 2 Tbsp.
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lemon juice 2 Tbsp.
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dark rum
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Peel, core and slice apples into large saucepan.
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Add in sugar, butter, lemon juice and rum.
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Cook, covered, till apples exude juices.
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Remove cover.
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Reduce heat and cook till juices evaporate.
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29
Cold before using.
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30
Note: To freeze, refrigeratecake.
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31
Wash pan and line with plastic wrap.
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32
Ease cake into pan, right side up.
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33
Double wrap with plastic wrap.
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34
Label and freeze.
