French fruit tarts are popular in Morocco. This particular recipe for Tarte aux Pommes is one of my favorites. Apple slices are mixed with sugar and a little bit of cinnamon, and then baked with creme patissiere in a sweet pastry shell. An apricot glaze adds sheen and a bit of tartness to the finished dessert.
Prep time does not include preparation of the sweet pastry shell and creme patissiere. It's easiest to make them well in advance of assembling the tart.
Also try French Strawberry Tart.
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 15 minutes
Yield: One 9" or 10" tart
Ingredients:
- 1 unbaked sweet pastry shell, chilled (see Pate Sucree recipe)
- 1 1/4 cups pastry cream (1/2 of Creme Patissiere recipe)
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- 5 apples, peeled, cored and thinly sliced
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
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- 1/4 cup apricot jam
- 1 tablespoon lemon juice or water
Preparation:
Preheat the oven to 400° F (200° C).
Spread the pastry cream across the bottom of the chilled, unbaked sweet pastry shell.
Mix the apple slices with the sugar and cinnamon. Arrange the slices in an overlapping pattern over the pastry cream. Dot the apples with tiny bits of butter.
Wrap strips of aluminum foil around the edges of the tart pan to protect the crust from burning. Bake the tart in the preheated oven for about 40 minutes. Remove the foil, and continue baking for another 10 minutes, or until the apples and crust are nicely colored. Remove the tart to a rack to cool.
While the tart is still warm, heat the apricot jam with the lemon juice until boiling. Use a pastry brush to apply the apricot glaze over the apples.
Refrigerate the tart when it has cooled completely. Serve chilled or at room temperature.
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