Beth's Classic French Apple Tart
Описание:
SUBSCRIBE FOR MORE RECIPES http://bit.ly/BethsEntertaining
CLICK FOR MORE FRENCH RECIPES: http://bit.ly/1kv4LdS
CLICK HERE FOR YUMMY DESSERTS! http://bit.ly/MBeUKa
MORE GREAT APPLE RECIPES:
Elegant French Apple Tart http://bit.ly/1qO3RP9
Apple Turn Overs http://bit.ly/1oKtfRc
Apple Cider Pancakes http://bit.ly/1q3klxD
Apple Tarte Tatin http://bit.ly/1D75BrG
MORE EASY FRENCH DESSERTS
Homemade Profiteroles http://bit.ly/X1mVNK
Easy Creme Brulee http://bit.ly/1qUu8LN
Foolproof French Macarons http://bit.ly/1qUuoup
Easy Almond Croissants http://bit.ly/1nUXdSq
For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)
http://www.blameitonthevoices.com/201...
CLASSIC FRENCH APPLE TART
Serves 8
For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon
For the topping:
2 gala apples, peeled, cored and sliced 1/8 " thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon
Method:
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
Meanwhile, place apple chunks, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.
Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.
Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.
Peel, core and slice apples very thin, about 1/8 " thick. Place in bowl and squeeze with lemon juice to prevent browning.
Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.
Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.
Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!
Serve with vanilla ice cream or a dollop of homemade whipped cream.
HOMEMADE WHIPPED CREAM
Serves 8
Ingredients:
2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)
Method:
Combine ingredients and whip until stiff peaks form.
SUBSCRIBE FOR MORE RECIPES http://bit.ly/BethsEntertaining
CLICK FOR MORE FRENCH RECIPES: http://bit.ly/1kv4LdS
CLICK HERE FOR YUMMY DESSERTS! http://bit.ly/MBeUKa
MORE GREAT APPLE RECIPES:
Elegant French Apple Tart http://bit.ly/1qO3RP9
Apple Turn Overs http://bit.ly/1oKtfRc
Apple Cider Pancakes http://bit.ly/1q3klxD
Apple Tarte Tatin http://bit.ly/1D75BrG
MORE EASY FRENCH DESSERTS
Homemade Profiteroles http://bit.ly/X1mVNK
Easy Creme Brulee http://bit.ly/1qUu8LN
Foolproof French Macarons http://bit.ly/1qUuoup
Easy Almond Croissants http://bit.ly/1nUXdSq
For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)
http://www.blameitonthevoices.com/201...
CLASSIC FRENCH APPLE TART
Serves 8
For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)
For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon
For the topping:
2 gala apples, peeled, cored and sliced 1/8 " thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon
Method:
In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
Meanwhile, place apple chunks, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.
Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.
Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.
Peel, core and slice apples very thin, about 1/8 " thick. Place in bowl and squeeze with lemon juice to prevent browning.
Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.
Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.
Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!
Serve with vanilla ice cream or a dollop of homemade whipped cream.
HOMEMADE WHIPPED CREAM
Serves 8
Ingredients:
2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)
Method:
Combine ingredients and whip until stiff peaks form.
Комментарии:
sherry bear пишет: Couldn't get to sleep last night, so I watched this awesome video, made the compote, let it cool, covered & refrigerated it. I know it's backwards from the recipe, but hey~~ it worked just fine! :D Today I made the crust, spread the compote, sliced the apples & baked it. The apricot jam really does make it extra beautiful! Didn't have French music to cut the apples by, so classic rock on the radio had to do~ LOL! ♪ ♫ The tart was incredible! You rock Beth!! ♡♥♡
Entertaining With Beth пишет: No need to do an egg wash :)
Entertaining With Beth пишет: All great questions. Frangipane would be great. As for baking I would use regular heat, and bake at 350 for 30-40 mins. Because those ovens are smaller I think to prevent burning a lower temp for longer is the way to go :) Enjoy!
Alishba khan пишет: hahaha same here..!! i couldn't sleep so i was like in the mood for watching this ;)
Entertaining With Beth пишет: Aw so glad to hear it was a hit! :)
Stefanie Costanz пишет: Sorry just looked in the description and found it thanks xx
Entertaining With Beth пишет: Sure water would work too :)
Cherish Nguyen пишет: Extremely love your tutorial, so detailed and visual! I gonna make it for my parents when I back home.
aleksandrasuraeva пишет: i'm so excited, because found your channel!
thank you for the recipes!
acke022 пишет: Hi Beth!! Can you please write back the measurements for the ingredients!!
Vega пишет: How long at 350, though?
puffinslove пишет: Hi! Thank you for the recipe! I was wondering: are the apple slices (topping) supposed to become really soft? Or more on the dry or crispy side? Mine became a sort of soggy texture. Could it be because the apple slices were lying too close to the compote?
Entertaining With Beth пишет: Ah OK if it was breaking, you needed to add a bit more water to have it hold together :) How did it taste? :) Did it come out OK?
Cuukinando пишет: That's beautiful!
Entertaining With Beth пишет: The secret is a removable bottom tart shell. They are GENIUS! :) The link for where to purchase one is in the description. Enjoy!
Fancy Diamonds Shiny пишет: How did u do the design on top?
assliem0melissa пишет: This pie broke the ice with my future mother in law
cokguzel100 пишет: I wouldnt eat an apple tartwith flower design it is waste I will just look at it this is the most beautiful apple tart I have ever seen
Fancy Diamonds Shiny пишет: How did u the special apple design at the top?
Entertaining With Beth пишет: Ha! Me too! See what you can accomplish when you put your mind to it :) This tart is always such a crowd pleaser b/c ppl can't believe you made it yourself! :) So glad it was a hit! Yeah!
Entertaining With Beth пишет: Sure no prob. You can actually just make this with your hands. Creaming the butter into your flour, sugar and salt with your hands until a course meal develops. Then add the water and egg.:)
Entertaining With Beth пишет: I actually think you would have enough dough, just roll it out very well and thin. That's the nice thing about dough it stretches! But if you want to play it safe I'd increase the flour by 1/4 cup and add a bit more water, maybe another 2 tsps. Let me know how it goes! Enjoy!
Entertaining With Beth пишет: 20 mins will do the trick :) Full recipe and instructions are in the description. Enjoy!
sherry bear пишет: Couldn't get to sleep last night, so I watched this awesome video, made the compote, let it cool, covered & refrigerated it. I know it's backwards from the recipe, but hey~~ it worked just fine! :D Today I made the crust, spread the compote, sliced the apples & baked it. The apricot jam really does make it extra beautiful! Didn't have French music to cut the apples by, so classic rock on the radio had to do~ LOL! ♪ ♫ The tart was incredible! You rock Beth!! ♡♥♡
Entertaining With Beth пишет: No need to do an egg wash :)
Entertaining With Beth пишет: All great questions. Frangipane would be great. As for baking I would use regular heat, and bake at 350 for 30-40 mins. Because those ovens are smaller I think to prevent burning a lower temp for longer is the way to go :) Enjoy!
Alishba khan пишет: hahaha same here..!! i couldn't sleep so i was like in the mood for watching this ;)
Entertaining With Beth пишет: Aw so glad to hear it was a hit! :)
Stefanie Costanz пишет: Sorry just looked in the description and found it thanks xx
Entertaining With Beth пишет: Sure water would work too :)
Cherish Nguyen пишет: Extremely love your tutorial, so detailed and visual! I gonna make it for my parents when I back home.
aleksandrasuraeva пишет: i'm so excited, because found your channel!
thank you for the recipes!
acke022 пишет: Hi Beth!! Can you please write back the measurements for the ingredients!!
Vega пишет: How long at 350, though?
puffinslove пишет: Hi! Thank you for the recipe! I was wondering: are the apple slices (topping) supposed to become really soft? Or more on the dry or crispy side? Mine became a sort of soggy texture. Could it be because the apple slices were lying too close to the compote?
Entertaining With Beth пишет: Ah OK if it was breaking, you needed to add a bit more water to have it hold together :) How did it taste? :) Did it come out OK?
Cuukinando пишет: That's beautiful!
Entertaining With Beth пишет: The secret is a removable bottom tart shell. They are GENIUS! :) The link for where to purchase one is in the description. Enjoy!
Fancy Diamonds Shiny пишет: How did u do the design on top?
assliem0melissa пишет: This pie broke the ice with my future mother in law
cokguzel100 пишет: I wouldnt eat an apple tartwith flower design it is waste I will just look at it this is the most beautiful apple tart I have ever seen
Fancy Diamonds Shiny пишет: How did u the special apple design at the top?
Entertaining With Beth пишет: Ha! Me too! See what you can accomplish when you put your mind to it :) This tart is always such a crowd pleaser b/c ppl can't believe you made it yourself! :) So glad it was a hit! Yeah!
Entertaining With Beth пишет: Sure no prob. You can actually just make this with your hands. Creaming the butter into your flour, sugar and salt with your hands until a course meal develops. Then add the water and egg.:)
Entertaining With Beth пишет: I actually think you would have enough dough, just roll it out very well and thin. That's the nice thing about dough it stretches! But if you want to play it safe I'd increase the flour by 1/4 cup and add a bit more water, maybe another 2 tsps. Let me know how it goes! Enjoy!
Entertaining With Beth пишет: 20 mins will do the trick :) Full recipe and instructions are in the description. Enjoy!
You'll Need:
2 green apples, 3 tablespoons sugar, 2 large eggs, 1 quart of whipping cream, 1 teaspoon vanilla, 1 pie shell.
Procedures : Preheat Oven to 350F, peel, core and thinly slice apples, fill shell with slices,beat eggs with cream, sugar & vanilla until foamy, pour over apples and bake for 40 min. or until brown
Комментариев нет:
Отправить комментарий