Recipe no. 482 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 220.
Ingredients
- Flour, 250 grams
- Butter, 100 grams
- Sugar, about 75 grams
- A pinch of salt
- Water, a quarter of a glass
- Egg yolks, 3
- Reinette apples
- Sugar
- Apple jelly
Preparation
- Preparing the tart doughPut 250 grams of flour on the table, in the shape of a well; put in the middle 100 grams of butter, about 75 grams of sugar, a pinch of salt and a quarter of a glass of water with 3 egg yolks. Knead it all, gather the dough together well without toughening it, so that it is quite smooth, and let it rest 20 minutes; then roll it out with the rolling pin, line a tart or flan ring with it, buttered and set on a tart tin; cut it off level with the ring, pinch the edges and fill with reinette apples cut into quarters or slices; dust with sugar and bake in the oven.
- Glazing with apple jellyIt may be served simply dusted with sugar or else glazed with apple jelly made freshly from the peelings. (See apple jelly).
Reboul's text
Put 250 grams of flour on the table, in the shape of a well; put in the middle 100 grams of butter, about 75 grams of sugar, a pinch of salt and a quarter of a glass of water with 3 egg yolks. Knead it all, gather the dough together well without toughening it, so that it is quite smooth, and let it rest 20 minutes; then roll it out with the rolling pin, line a tart or flan ring with it, buttered and set on a tart tin; cut it off level with the ring, pinch the edges and fill with reinette apples cut into quarters or slices; dust with sugar and bake in the oven.
It may be served simply dusted with sugar or else glazed with apple jelly made freshly from the peelings. (See apple jelly).
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| farino | flour |
| burre | butter |
| sucre | sugar |
| sau | salt |
| past | dough |
| ciéucla | tart ring |
| gelado | apple jelly |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 482, page 220. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.