Apple tartelettes

Discussion in 'Recipes' started by chrisbelgium, Oct 24, 2010.

  1. chrisbelgium

    chrisbelgium

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    I'm not much of a desert person, but this utterly simple desert is so ultralight that it's become my favorite.

    Cut rounds from puff pastry. I never make my own puff pastry, a little too complicated. Use a saucer to cut nice rounds.

    Preheat the oven at 200°C. Soak a handful of raisins in grappa; both are almost family of each other.

    Peel some sweet apples and cut in thin halfmoon slices. Stack on the pastry rounds, make sure they overlap generously as they will shrink.

    Mix some plain sugar with 1/4 teaspoon of chinese 5-spices and mix. Sprinkle half of the sugar preparation over the apples.

    You could put a very small piece of butter on them too, but it's not necessary.

    Bake in the hot oven for 30-40 minutes; always lift one and check if the pastry is golden brown underneath, so, don't get them out sooner.

    As soon as they come out of the oven, sprinkle again with the rest of the sugar preparation.

    Have some fat cream, add a little sugar and a tablespoon of the grappa from the raisin/grappa mixture and whisk until a little thickened. Add some raisins.

    My question; I would like a thin, smooth layer between apples and pastry, a cream or something, to go in the oven indeed. Any suggestions?

    [​IMG]
     
    Last edited: Oct 24, 2010
  2. chrisbelgium

    chrisbelgium

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    Well, to be honest, I would have expected an avalanche of suggestions by now! After all, isn't applepie America's Nr. 1 desert?
     
  3. siduri

    siduri

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    Yes, chrisbelgium, apple PIE not tart. The apple layer is about 3 cm thick or more!  I used to make an apple pie with a cream layer, but you can;t do that with a puff pastry round, unless you cut another round and then cut a smaller round out of the center, lay the outside ring on the first round, glueing it with egg.  Then i think it would puff enough to hold the cream - MAYBE.  I prefer apple tart and pie with a brisee crust, then you could use a small tart pan (like quiche pan) and put a layer of pastry cream and the apples on top.  I prefer a little apricot jam to the sugar.  That might work, what do you think?
     
  4. chrisbelgium

    chrisbelgium

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    Hi Siduri, I was thinking of a thin layer of pastry cream (crème patissière) as well. The apricot jam is indeed often used to make fruit on a tartelette look glossy. Yesterday I read a recipe by Australian foodwriter Donna Hay (she's veeeeery good!) suggesting to combine mascarpone with applecompote and then top with apple? I would love to try something similar, but maybe a mix of mascarpone with my homemade apple jelly would be nice! Do you have any experience doing this, since you live in Italy? I also thought about ricotta, but it always turns out too grainy in other hot preparations.

    Also, I will keep the puff pastry... I love it!

    BTW, your suggestion of building that 2 layer puff pastry is often used over here to serve with a chicken ragout (poached chicken, minced in bechamel and mushrooms) we call the dish "Vol-au-vent", the french often call it "bouchée à la Reine". The pastry itself is mostly called a bouchée.

    And it might indeed be a splendid idea to try it out filled with apples and cream!
     
    Last edited: Oct 31, 2010
  5. chefross

    chefross

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    Try this:  Cut 2 identical circles from the puff pastry. Place one on the baking sheet and egg wash it. Place the second one directly on top of the first. Now with a sharp blade cut a border out of the top layer and remove the inside dough from the circle. What you have now is a raised border with which to hold your filling in place below the apples. The border will rise up and encase the apples with the filling.

    Note please that when you egg wash the final product before baking make sure no wash drips down the sides as it will prevent the dough from raising properly. Use a well drained brush to help.
     
  6. chrisbelgium

    chrisbelgium

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    ChefRoss, thanks. I read your post after I was editing my previous post. The last paragraph of my reply to Siduri counts also for you. You made the same suggestion as Siduri did. Thanks both!
     
  7. siduri

    siduri

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    I never used mascarpone in a cream to be baked and don't know what the result would be.  I would make a thick pastry cream with a little extra flour.  I love pastry cream baked IN a tart but don't much like it on its own, or put into a baked shell - there's something different about the textures i don't like. 

    I like the apricot jam not only for its glossiness but for the flavor and sweetness (or sweetness through flavor) it imparts. 

    By the way, your picture is very appealing.  Forgot to mention.