November 23, 2013

Apple Pastry Cream Tart with Crumble Topping




One time last week, a commis handed me a bag of apples and told me to make something out of them. Apparently, someone had purchased more than what was needed. Apple tart came to mind. Not the classic French apple tart. I was thinking of combining cooked apples and pastry cream, then top it with crumble. Sunday was a few days away. I had enough time to do a trial run and if it passed the taste test of my loyal fans I could proceed :)

Shortcrust pastry or pate brisee was the base of this tart. I opted to use mini fluted tart tin for individual serving. I lined  tin with dough. I pricked the bottom thoroughly with a fork. I wrapped the dough in cling film and put it in the fridge to chill while I worked with the apples.

I peeled, cored and diced the apples. I cooked them in butter. Once the apples absorbed the moist completely, I added sugar. I tossed the apples gently until the sugar caramelized. I continued cooking until they were soft. I transferred them into a bowl to cool.



While I waited for the apples to cool a bit, I made pastry cream using milk, egg yolk, corn flour, all purpose flour and sugar. I then folded the apples into the pastry cream and spooned the mixture into the chilled dough. I topped the tart with crumble and baked it in a 160 degrees C oven for 20-25 minutes.

Note: If you are making a standard size tart which is about 9" in diameter, bake the tart for 40-45 minutes. You can either add the crumble half way through baking  or add them before putting the tart in.

Oh yes, I got thumbs up for this  so I would be making it for Sunday brunch.



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