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1
Try substituting hard-ripe peaches for the apples in this filling for a seasonal variation.
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2
FOR THE APPLE FILLING: PEEL, CORE AND SLICE THE apples into a large saucepan.
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3
Add in the remaining ingredients and cook the apples covered till they exude their juices.
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4
Uncover the apples, lower the heat and allow juices to evaporate.
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5
Cold the filling.
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6
FOR THE BRETON DOUGH: BEAT THE BUTTER Till SOFT using a hand mixer set at medium speed or possibly a heavy-duty mixer fitted with the paddle.
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7
Beat in the sugar in a stream.
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8
Continue beating till the mix lightens.
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9
Beat in the rum and vanilla, then the yolks, one at a time, beating till the mix is very smooth and light.
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10
Using a rubber spatula, mix in the flour by hand, till the dough is smooth.
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11
Preheat the oven to 350F and set a rack in the lowest level.
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12
Butter a 10-by-2-inch-deep layer pan.
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13
Cut a disk of parchment or possibly wax paper and place in the bottom of the pan; butter the paper.
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14
Place half the dough in the pan and use a spatula to spread it proportionately over the bottom of the pan.
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15
Spread the cooled filling on the dough.
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16
Flour the remaining dough and press it into a 10-inch disk on a cardboard or possibly tart-pan bottom.
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17
Slide the dough over the filling and press it into place making sure which the sides are straight and even.
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18
Brush the top of the Breton with a beaten egg yolk.
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19
Bake for 40-45 min, till well colored.
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20
Cold on a rack.
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21
VARIATION: BRETON WALNUT TART:FOR THE WALNUT FILLING: BRING SUGAR, BUTTER AND HONEY to a boil, stirring occasionally.
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22
Boil 2 min.
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23
Stir in walnuts and cold.
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24
Proceed as for Breton Apple Tart, above.
