Apple caramelized pie
When I wrote about my enthusiasm for quick and easy puff pastryI promised I’d quickly share the apple tarte high quality I made with it, and that day has come.
A tarte high quality — actually, “thin tart” — is a traditional sort of French tart assembled on a flat disk of puff pastry, with no raised borders. This means it requires no tart pana trait that may little question enchantment to the minimalists and the ill-equipped.
The trick to a wonderfully caramelized crust is to butter and sugar the parchment paper you’ll bake it on.
It is a sort of tart I’ve at all times thought elegant for its understatedness. The filling is usually made up of simply fruit, and reasonable quantities of it, in order to stay tremendous skinny. And each chew is as a lot concerning the crust as it’s concerning the filling, which makes it an excellent alternative to showcase your new puff-pastry-making abilities.
Apple Tarte Fine: a Study in Simplicity
And certainly this recipe is a research in simplicity: a skinny spherical of rough puff that caramelizes within the oven — the trick is to butter and sugar the parchment paper you’ll bake it on — to type a crisp, flaky, buttery body for a rose-shaped association of thinly sliced apples.
That’s it. Bake and serve.
It does simply as properly barely heat or at room temperature, and you may additionally make it with pears should you wished to, however the one factor I’ll advocate for is serving it by itself. No custard, no ice cream, no crème fraîche. Just the solo silhouette of the tarte high quality on a plate.
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Caramelized Apple Tarte Fine Recipe
Ingredients
- 40 grams (3 tablespoons) high-quality unsalted buttermelted
- 40 grams (3 tablespoons) blond unrefined cane sugar
- 1 quick and easy puff pastry (you may substitute a sheet of store-bought, all-butter puff pastry, about 250 grams or 9 ounces, thawed if frozen, however it is going to be rather a lot higher with the selfmade pastry)
- 3 small applesabout 450 grams (1 pound), peeled, cored, and thinly sliced into circles
- 1 pinch high quality sea salt
Instructions
- Preheat the oven to 175°C (350°F).
- Line a baking sheet with parchment paper and brush the parchment paper with half the melted butter to type a 25-cm (10-inch) disk form. Sprinkle that zone with half the sugar.
- Roll out the puff pastry on a frivolously floured work floor till you may minimize out a 25-cm (10-inch) circle utilizing an upturned cake pan or plate as a template. (Stack up the scraps of puff pastry and preserve well-wrapped within the fridge to make palm trees.)
- Transfer the pastry circle cautiously to the ready sheet, putting it precisely on high of the buttered and sugared space.
- Arrange the apple slices in an overlapping sample on high of the pastry, ranging from the skin and leaving a 1.5-cm (1/2-inch) margin. Brush the margin and the apples with the remaining butter, and sprinkle with a contact of salt.
- Insert into the oven and bake for half-hour, till the apple slices really feel delicate when pierced with the tip of a knife.
- Sprinkle with the remaining sugar and place beneath the broiler for two minutes, watching carefully, till the sugar is caramelized.
- Let cool and serve, barely heat or at room temperature.
Notes
Slicing the apples into circles — reasonably than half-moons — makes it a lot simpler to garnish the tart in a reasonably sample. To do this, it’s essential to first peel the apples, core them with an apple corer, after which slice them crosswise from high to backside. A mandolin slicer makes this tremendous speedy and even.
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https://cnz.to/recipes/cakes-tarts/caramelized-apple-tarte-fine-recipe/
Unless in any other case famous, all recipes are copyright Clotilde Dusoulier.
