The newest magazine issue, on stands now, features a story titled, “All In the Family,” in which local chefs share how their relatives’ recipes influenced them and also they have incorporated those classic, coveted recipes into their restaurants’ menus.
Four Seasons Resort Jackson Hole’s general manager, David Bernand, recalls how he was surrounded by the aroma of pastries growing up. He lived upstairs from his family’s Boulangerie and Patisserie Bernand in Saint-André d’Apachon, a small mountain village in France. Bernand’s grandfather started the bakery, while his father, and then later himself, worked there, too, learning first hand the art of making pastries.
He is so devoted to keeping his grandfather’s recipes alive that he still has a book of his recipes, all handwritten in pencil.
And although Bernand is no longer behind the scenes in the kitchen, he makes sure to frequent the Westbank Grill’s pastry kitchen often to greet the chefs and make the pastries are proofing correctly.
Today, you can find this apple tart on the Westbank Grill’s breakfast menu.
Boulangerie and Patisserie Bernand Apple Tart
Ingredients
- 200 grams flour
- 40 grams sugar
- Pinch of salt
- 1 whole egg
- 125 grams melted salted butter
- 4 or 5 tablespoons applesauce
- 4 or 5 gala apples
Instructions
- Preheat oven to 350 F. Mix dry ingredients in a mixing bowl. Quickly mix in egg, and pour hot melted butter over dry ingredients. Briefly whisk with a fork until flour is incorporated. Spread warm dough into greased metal dish or round tart pan. Cover with applesauce, then cover with thinly sliced apples. Bake for 40 minutes.
