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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Norbridge Antiques Tarte aux Pommes

Category: Desserts  |  Permalink

Published: Friday, April 15, 2011

Norbridge Antiques Tarte aux Pommes

Peel, core and quarter 8 cooking apples. Put them in a saucepan with 1/2 cup sugar, 1/4 cup water, and 5 tablespoons butter; and cook over low heat, covered tightly until they are tender. Press them through a fine sieve, and let the purée cool.

Roll out rich tart pastry and with it line an 8-9 inch fluted French tart pan that has a removable bottom. Fill it almost to the rim with the apple purée.

Peel, core and slice 4 small cooking apples and arrange the slices over the puree in an overlapping spiral, starting at the centre and working out. Sprinkle the apple slices with sugar and bake the tart in 400 degree F oven (near the bottom) for 25 to 30 minutes or until the apples are tender and the crust is golden.

Cool the tart slightly and remove from pan. Glaze the tart with apricot jam, sieved and thinned with a little hot water.

Rich Tart Pastry:

Mound 2 cups flour on a pastry board, make a well in the centre, and in it put 1 stick or 1/2 cup butter cut into small pieces, 1/4 cup vegetable shortening cut into small pieces, 3 tablespoons sugar, 2 egg yolks, and 1 1/2 teaspoons grated lemon rind. Mix the ingredients until they are blended and gradually work in the flour. Chill the dough for 30 minutes before rolling. The dough can also be made in a food processor.

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