Bateaux Saint André RecipeOrigin: France Period: Traditional |
Ingredients:
40g pâte sucrée (ie pâte sucrée made with 40g flour) 
Bateaux Saint André Preparation:Method:Roll out the pastry quite thinly and use to line six 13cm boat-shaped patty tins, pressing the dough lightly into shape. Slice the apples into a saucepan, add the sugar and water then cook gently until pulpy. Continue coking past this point until the apples forma purée and this thickens enough to hold its shape. Take off the heat and set aside to cool until it reaches room temperature. Divide the apple purée between the pastry boats and spread out evenly. Now use the egg white and icing sugar to make an icing. Use this to form a thin layer over each boat. Roll out any pastry trimmings and cut into short strips. Use two of these to place across each boat then transfer to an oven pre-heated to 180°C and bake for about 10 minutes, or until the pastry has set and the topping is lightly browned. Set aside to cool in the moulds for a few minutes then turn out onto a wire rack to cool completely before serving. |
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