| 1 | Try substituting firm-ripe peaches for the apples in this filling for a seasonal variation. |
| 2 | For the apple filling: peel, core and slice the apples into a large saucepan. |
| 3 | Add the remaining ingredients and cook the apples covered until they exude their juices. |
| 4 | Uncover the apples, lower the heat and allow juices to evaporate. |
| 5 | Cool the filling. |
| 6 | For the breton dough: beat the butter until soft using a hand mixer set at medium speed or a heavy-duty mixer fitted with the paddle. |
| 7 | Beat in the sugar in a stream. |
| 8 | Continue beating until the mixture lightens. |
| 9 | Beat in the rum and vanilla, then the yolks, one at a time, beating until the mixture is very smooth and light. |
| 10 | Using a rubber spatula, fold in the flour by hand, until the dough is smooth. |
| 11 | Preheat the oven to 350f and set a rack in the lowest level. |
| 12 | Butter a 10-by-2-inch-deep layer pan. |
| 13 | Cut a disk of parchment or wax paper and place in the bottom of the pan; butter the paper. |
| 14 | Place half the dough in the pan and use a spatula to spread it evenly over the bottom of the pan. |
| 15 | Spread the cooled filling on the dough. |
| 16 | Flour the remaining dough and press it into a 10-inch disk on a cardboard or tart-pan bottom. |
| 17 | Slide the dough over the filling and press it into place making sure that the sides are straight and even. |
| 18 | Brush the top of the breton with a beaten egg yolk. |
| 19 | Bake for 40-45 minutes, until well colored. |
| 20 | Cool on a rack. |
| 21 | Variation: breton walnut tart: for the walnut filling: bring sugar, butter and honey to a boil, stirring occasionally. |
| 22 | Boil 2 minutes. |
| 23 | Stir in walnuts and cool. |
| 24 | Proceed as for breton apple tart, above. |
| 25 | Nick malgieri - prodigy guest chefs cookboo |
