apple tart...

classic one...

I'm satisfied with the right combination of this dessert.

4 servings

for the shell
- 1 puff pastry sheet
- 1 egg
- 1 tbsp milk

for the frangipane cream
- 100 g butter, room temp
- 100 g sugar
- 1 egg
- 2 g vanilla extract
- 100 g almond flour

for the spiced apple
- 4 granny smith apples, thinly slice
- 200 g brown sugar
- 30 all purpose flour
- 3 g ground cinnamon
- 2 g salt
- 30 g apple cider
- 1 lemon zest and juice

for the apple compote
- 200 g spiced apple
- 100 g sugar
- 1 vanilla bean, split


for the shell
1. Using 2.5”x2.5” square cutter, cut the puff pastry sheet into 8 squares.
2. To create the sides of the shell, use 2”x2” square cutter, cut out 4 squares of 2.5"x2.5", discard the centers.
3. To make egg wash; mix egg with milk. Pressing lightly together to adhere, then egg wash the surface.
4. Bake at 350F for 10 minutes until the shell is risen.

for the frangipane cream
1. Cream butter and sugar together in a mixer (use paddle).
2. Add egg and extract, mix well.
3. Add almond flour, mix until all ingredients are incorporated.

for the spiced apple
1. Mix all ingredients together in a bowl, except sliced apples.
2. Add sliced apples, toss well.
3. Store in a container until ready to use.

for the apple compote
1. Place apple, sugar and vanilla bean in a saucepan over medium heat.
2. Cook until the compote starts to thicken, about 15 minutes.
3. Let it cool before filling the tarts.

1. Place the compote into the bottom of a puff pastry shell.
2. Place the frangipane cream in a pastry bag and pipe it into a puff pastry shell.
3. Arrange some spiced apples on top of the frangipane cream with some butter and sugar.
4. Bake at 350 degrees F for 15 minutes.
5. Brush the top with apricot glaze and serve warm.

1 comment:

Vanillaorchid said...

อุ้มชอบมากเลยค่ะพี่ทิพย์ ทาร์ตแบบมี frangipane cream ต้องทั้งหอม หวาน และมันด้วยอัลมอนด์และก้อแอ๊ปเปิ้ล


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