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1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

Book Description

Robert and Kara Brooks, the authors of PARADISE FOUND, transport the reader to the island of St. Barths, one of the tiniest in the entire Caribbean. PARADISE FOUND takes you inside the kitchens of 18 of the most popular restaurants on St. Barths. All aspects of the island’s gastronomic scene — from the creative genius of the island's award-winning chefs, to Creole favorites made by local island families — are explored. With 18 complete dinner menus and over 70 recipes, PARADISE FOUND is a comprehensive primer on the very best of modern French-Caribbean cooking.

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Paradise Found: The People, Restaurants and Recipes of St. Barthelemy

Authors: Robert Brooks

Date: November 2003

ISBN: 0974312703

Publisher: Buckley Lane Press

Hardcover

ORDER/INFO

From Le Lafayette Club

Makes 8 servings

• For the Pastry:

• 1 cup unbleached all purpose flour

• 8 tablespoons unsalted butter

• 1/4 cup sugar

• 3 eggs, beaten

• 2 teaspoons water

• For the Filling:

• 12 large, firm apples

• 14 tablespoons unsalted butter, cut into small pieces

• 1 1/2 cups sugar

1. Prepare the pastry: Place the flour and butter in a food processor bowl and pulse to blend, about 5 seconds. Add the sugar and eggs and process until well blended, about 10 seconds. Add the water 1 tablespoon at a time and pulse until the mixture begins to form a ball.

2. Form the dough into a flattened round and chill, covered, for at least an hour.

3. Prepare the filling: Preheat oven to 350 degrees F.

4. Peel and core the apples. Slice each apple lengthwise in 4 pieces.

5. In a 9-inch tarte tatin pan or a cast-iron skillet, melt the butter over low heat. Add the sugar and cook until it turns a light caramel color.

6. Beginning at the outside edge of the pan, place the apple slices along the edge of the pan with the rounded side down. Repeat with a second circle of apples inside the first. Fill in any gaps with the remaining apples.

7. Bake for 1 hour until the apples soften and release their juices.

8. Assemble the tarte: Roll the pastry out to form a 10-inch round. Put the pastry on top of the apples.

9. Bake for 20-30 minutes until the pastry is fully cooked. Immediately invert the tart onto a serving dish. Let cool slightly before slicing.

More From This Book:

1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

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