Apple Tart

May 25, 2015
Contest: Delicious Home-Made Cooking Recipe
€ 1000
Apple Tart /media/flashcomm?action=mediaview&context=normal&id=4889
27 -th
Voting has ended
74
Rating votes
9.6
Avg. rating
0
Simona Micu Female
Galati, Romania
234
Views
52
Comments
3
Favorites

Ingredients
Ice cream:
260ml cream
260ml milk
100g glucose
1 vanilla bean, scraped
60g sugar
5 egg yolksTart:
500g puff pastry
flour, for dusting
15 golden delicious apples
3 tbsp caster (superfine) sugar
120g butter
Grand Marnier, for drizzling, optionalCaramel Sauce:
200g sugar
50ml water
260ml cream

Method

Turn on ice cream machine to cool down. Pre-heat oven to 220C.
To make the ice cream, place the cream, milk, glucose and scraped vanilla bean in a saucepan and heat to just below boiling.
Meanwhile, place sugar and egg yolks in a bowl and whisk to combine. While whisking, slowly pour hot cream mixture over eggs until well combined. Return mixture to the saucepan and set over medium heat, stirring, until mixture thickens and coats the back of the spoon. Remove from heat, strain into a bowl and cool down over iced water.
Churn cooled mixture in an ice cream machine according to manufacturer’s instructions. Once churned, set aside in the freezer.
Meanwhile, to make the tarts, roll out the pastry on a lightly floured work surface to 3mm thick.
Using a 15cm round cutter, cut out six discs & place on greaseproof paper lined tray. Crimp the edges with fingertips pressing firmly. Prick each disc with the tines of a fork to prevent the pastry from rising and set aside in the fridge.
Cut the ends off each apple then peel, cut three cheeks off each apple avoiding the core. Slice each apple cheek as thinly as possible. Cut out 6 x 2.5cm discs of apple.
Remove pastry discs from fridge and fan apple slices on each puff pastry disc until only a small hole remains in the center. Fill the hole with a disc of apple.
Sprinkle each tart with sugar and place a dot of the butter on top. Place in the oven to bake until apple is colored, about 20 minutes.
Remove from the oven, drizzle lightly with Grand Marnier, flip over tarts then return them to oven to continue cooking until brown and crispy. About a further 5-10 minutes.
Meanwhile, to make the caramel sauce, place sugar and water in a saucepan and set over medium heat. Cook, brushing down the saucepan sides with water until sugar is golden and caramelized. Remove from heat, add cream and whisk to combine.
Serve tarts with ice cream and caramel sauce

Categories: Fashion Science Drawing Family

52 comments from 48 voubsters
Zornitsa Ganeva   hello i voted for your photo with 10 can you vote for me back thank you and good luck! :)

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July 13, 2015 06:07:48 PM UTC
Katie Spirkovska   10/10.
Can you please vote for my picture too?
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July 12, 2015 01:04:48 PM UTC
Agim Hoxha   VOTED 10 POINTS, PLEASE VOTE MY 3 PHOTOS ?! THANKS, GOOD LUCK AND GOD BLESS YOU :)
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July 8, 2015 09:24:08 AM UTC
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July 6, 2015 03:14:33 PM UTC
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July 5, 2015 12:08:52 PM UTC
Iconaru Cristian   Voted 10 for you! Can you vote for me too?
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July 4, 2015 08:59:37 AM UTC
Zornitsa Ganeva   10
July 3, 2015 09:17:14 AM UTC
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July 3, 2015 08:18:46 AM UTC
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