Caramelized apples with almond cream tart- 4/07/11
Hoa's colleague gave him a huge bag of apples (15 of them) and they have been sitting on my fruits bowl for a few days now. It just looks like they are going to sit there for a while unless I am going to use them to make a cake. Since there are so many apples, the best way was to caramelized them but I did not want to made a tarte tatin this time! So after caramelizing the apples I thought I could add another layer of flavor but grating a few more apples and then I sautéed them in butter and sugar. Next, I decided that I need a filling to tie the whole thing together so I went with an almond filling and that's how my tart was conceived.
Close look at the tart!
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The Combination of the caramelized apples sitting on a thin layer of lightly nutty almond cream, the grated apples sautéed in sugar and butter and then the crunchy crust that holds everything together gives this tart a wonderful and warm feeling. Each bite bring is so delicious that it brings a smile to my face.
This tart is so great with a hot cup of coffee!
Preparation work..
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The almond cream filling 1 1/2 tablespoons unsalted butter 1 tablespoon sugar 1/4 cup ground almond 1 large egg 2 tablespoons heavy cream 1 tablespoon vanilla
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The apples: 6 apples for caramelization 2 apples for grating 7 tablespoons butter 1/3 cup sugar 1/ 1/2 tablespoons vanilla extract
The Crust - Pâte Sucrée Click on Link to see recipe
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Peel and core 6 apples and cut them into quarter (to be caramelized) and set them aside. |
Peel and core the remaining 2 apples but cut them in half so that you can grate them. |
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Using a mandoline grate the apples (2 whole apples). |
This is how it looks like when the apples are grated. |
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I large pan, melt 1 tablespoon of the butter and 1 tablespoon of sugar over high heat. Add the grated apples and cook. |
Stirring until they are golden brown, about 3 minutes. Transfer them to a plate and set aside |
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Melt the remaining 6 tablespoons of butter and the rest of the sugar in a large pan. |
When the butter is bubbling toss in the apple slices. Cook the apples and move them around frequently until they are caramelized. |
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You will need to keep an eye an the apples and rotate them so they are evenly caramelized. |
Here they are caramelized, the color of the apples are deep golden brown. |
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Roll your out your Pâte Sucrée and line a tart mold and set aside. |
Prepare the almond cream. In a medium bowl beat the butter and sugar until the sugar is dissolved and stir in the eggs. |
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Whish in the almond and keep beating until the mixture is blended. |
Whisk in the heavy cream. |
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Pour the almond cream in crust. |
Arrange the caramelized apples attractively in a single layer. |
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Add the grated apples all over the tart. Preheat the oven at 350 degrees. |
Bake the tart for about 40 to 45 minutes or until the almond cream has puffed and the apples are beautifully browned. |
Cool the tart on a rack. Un-mold and serve the tart when it is still warm or at room temperature
Filed as: Tarts
