I just LOVE the presentation of this particular dessert-roseapples. Cool on a wire rack or stove-top. I spent most of this lazy afternoon baking a French apple tart with Fuji apples (you can use Granny Smith if you like it more sour than sweet)
The buttery and flaky pastry just works perfectly with the apples and soft-setcustard. When the pastry is nice and golden-brown, pour the custard into each of the tarts
This French dessert is made with thinly sliced apples on a thin puff pastry dough. Peel the apples and cut into quarters, then remove the cores and pits
Place the tart onto a baking tray then carefully pour over the custard mixture. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart. Roll out and line a 25cm loose-bottomed tart tin with the pastry. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour. 2 large free-range eggs
I love caramel, apples, custard, and tarts. For the apple filing. For the custard. I'm going to try doubling the custard and pureeing the cooked apples to convert this into ice cream
Slice the apples crosswise in ¼-inch thick slices Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices
She's created the most incredible--and incredibly easy--Frenchapple tart you can imagine. If you want to bake something that looks like it took you all day--butdidn't--and looks like something you'd buy in a fancy French bakery, this is it
I’m lucky that my bi-weekly organic fruit and vegetable delivery service almost always has Ontario apples available and I make sure to choose different varieties, mostly to eat fresh, but sometimes to make apple sauce, or maybe (my favourite
The main difference between a French apple tart and an American apple pie is the presentation. Whereas the American apple pie consist of two crust, one on top and one on bottom, the French tart is an open, single crust creation
the prototypical Apple called to mind a round, smooth, red-green McIntosh. I always thought of them as soft-ish, but my mom pointed out that just-picked McIntoshes and Cortlands are actually quite firm
Make the caramel custard filling. There’s really no excuse that I messed up and didn’t bake the tart shell before I filled it and baked the custard filling
Stir in apples, thyme, salt and pepper. (Make-ahead. In large saucepan, cook bacon over medium-high heat until almost crisp, about 5 minutes. cut crosswise into 3/4-inch (2 cm) wide slices. cook over medium-high heat until almost no liquid remains, about 2 minutes. cook until apples are softened slightly, about 3 minutes. On lightly floured surface, roll out 1 square to 14- x 10-inch (35 x 25 cm) rectangle. Brush 1 tsp of the milk in 3/4-inch (2 cm) border around pastry
That's when the trouble started. Usually that kind of news sends me into the planning stages for a multi-course Indian company feast, but with the mass of work we're involved in right now, cooking a big complicated Indian dinner was a definite no no
Thanks God I just started collaborating with SugarSweet natural sugar substitute with no calories, so I could avoid cane sugar because I practically don’t use it anymore
After a couple more attempts with questionable results and after watching a video by a delightful Italian caramel-making guru, I finally came up with something that I would be happy to recommend that you splash over your Portuguese custard tarts
We went to the apple orchard the other day. The kids brought their apple bags, we packed a lunch, brought some friends, and brought home some more memories
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