by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand150g plain flour, sifted Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
75g frozen, unsalted butter Ask a question about this ingredient
2 tablespoons cold water Ask a question about this ingredient
1/2 teaspoon vanilla powder or paste Ask a question about this ingredient
1/2 portion (or to taste) of Apple curd (recipe below) Ask a question about this ingredient
1 portion of crème patisserie (recipe below) Ask a question about this ingredient
1-2 apples, peeled, cored and sliced thinly into rings (about 2-3 mm) (I used Jonagolds) Ask a question about this ingredient
1 - 2 tablespoons caster sugar Ask a question about this ingredient
To make the pastry, put the sifted flour and the salt in to a bowl. Using a large hole grater, grate the frozen butter into the flour. Then combine the flour, butter and cold water by cutting in using two table knives till a loose dough is formed. Using your hands, gather the mixture and form into a ball. Wrap in clingflim and place in the refrigerator for 20 – 30 minutes to chill.
Ask a question about this stepAfter the resting time, pre-heat the oven to 220 deg C. Roll out the dough thinly on a clean, floured surface and use it to line a buttered 20 – 22cm flan/tart tin. Prick the base lightly with a fork, cover with a piece of greaseproof paper and fill with baking beans/rice. Place in the oven for about 10 minutes, then carefully remove the beans/rice and grease proof paper. Return the tart to the oven and allow the tart base to just brown for a couple of minutes. Remove from the oven and allow to cool completely.
Ask a question about this stepOnce cold, spread some apple curd till the base is covered with a thin layer, then follow with the crème patisserie. Finish off with the apple slices, trying not to overlap them. Bake for another 12- 15 minutes at 200 deg C, till the apples are soft and the dough is golden.
Ask a question about this stepRemove the tart from the oven and change settings to grill - set on medium to high. Sprinkle some of the sugar over the top of the tart, return to the oven and place about 6 inches down from the heat source. Grill for a few minutes till the apples lightly caramelise and turn golden
Ask a question about this stepRemove from the oven and serve hot, warm or cold.
Ask a question about this stepAPPLE CURD, Makes enough for 2 tarts Ask a question about this ingredient
1 whole egg Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
60g white, caster sugar Ask a question about this ingredient
2 spples, peeled, cored, cooked to soften and then pureed Ask a question about this ingredient
1/4 cup apple juice Ask a question about this ingredient
60g ice cold/frozen butter, cut into about 10 pieces Ask a question about this ingredient
CREME PATISSERIE, Makes enough for 1 tart Ask a question about this ingredient
1 large egg yolk Ask a question about this ingredient
1 tablespoon white, caster sugar Ask a question about this ingredient
1 teaspoon cornstarch/cornflour Ask a question about this ingredient
Half a cup of (whole) milk Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
TO MAKE THE APPLE CURD: Whisk the whole egg and egg yolk into a small saucepan and then pass through a sieve to remove thick bits of egg, which should be discarded. add the sugar to the egg mix and stir with a wooden spoon till it forms a soft mixture.
Ask a question about this stepPut pan on very low heat on your stove top - continue mixing and then add the apple puree and juice. After 2-3 minutes, start adding the butter one chunk at a time, mixing well till butter is melted before adding another. Continue stirring on low heat. The curd should be ready after 10 - 12 minutes. Don't worry if it looks thin, it swill thicken once cool. Store in clean, (sterilised) jars. Refrigerate and use within 2 weeks.
Ask a question about this stepTO MAKE THE CREME PATISSERIE:Mix together the egg yolk, sugar and cornflour in a medium heavy-bottomed saucepan. To this whisk in some of the milk. Place the saucepan over low heat and cook, whisking all the time while adding the rest of the milk in a steady stream till all used up.
Ask a question about this stepAfter about 10-12 minutes the mixture should be thick, free of lumps and beginning to bubble. Don’t worry if you have a few lumps, you can pass the cream through a fine-mesh strainer. Transfer to a bowl and cool to room temperature. Cover with plastic film and refrigerate till ready to use.
Ask a question about this stepThis was one of the three desserts I made this weekend, everyone oohed and ahhed. Absolutely delicious!
Thanks Franca - thank you. It is one of my fave desserts/breakfasts ever....
Thank you :-)
i love how your ingredients list includes 'unsalted butt'. made me laugh.
Thank you all for your comments.
Sagegreen - thank you
Fineartdaily - having just returned from the US of A, I have no doubt that the Eastern chore is full of treasures - America is so spacious!
Thanks Thirschfeld and Midge
How divine to get baking ideas in Paris! The most exotic locale I get to is the Eastern Shore of Maryland, which has so many charms of it's own. Thanks for such a tasty-sounding idea!
great headnote and great recipe
This is from your friendly editors at Food52.
This looks wonderful! What a gorgeous photo Kitchen Butterfly!