Monday, October 11, 2010

Apple Tart with an Almond Cream Center

Phew, what a week it has been! I have returned to reality after spending some quality time with and preparing for a visit from friends. Dale is my very special friend of 47 years! We grew up together, we each had ups and downs; good times and bad times, the births of our children, the loss of loved ones, and battles with cancer. Through it all we remained the best of friends. So this was a special visit from special people that deserved only the best of eats!
The four of us (husbands included- after all they truly complete the "us") baked an Apple Tart, stage it for a photo op and took turns with the camera! Oh and I almost forgot- we ate it...what a bast! Ok, ok, I'm moving on to the yummy part. This tart has several components and is worth all the effort so hang in there. First is an Pate Sucree, then almond cream, an apple compote, and poached apples. So, lets get going!
Pate Sucree or Sweet Dough:
2 cups Flour
1/2 cup sugar
1/4 tsp salt
1/2 tsp baking powder
4 oz butter, cool, 1/2" cubes
2 eggs
Stir together dry ingredients. Add butter cubes; toss to coat. Using your impeccably clean hands rub the butter pieces into the flour. No visible pieces of butter should remain and it should have a sandy appearance. Beat the eggs and pour over the butter mixture. Stir with a fork until evenly moistened. Press together, shape into a flat disk. Wrap in plastic and chill. Remove from refrigerator and blind bake on 350 degrees for 15 minutes. Set aside.
Apple Compote: (sorry about the metrics)
375g peeled, cored, and 1/4"cubes, golden delicious apples
62g sugar
1/2 tsp vanilla
1 tsp lemon juice
50ml water or apple brandy
Place everthing in a saucepan.Cover, place over low heat, and cook, stirring occassionally. The compote is finished when the apples are translucent and the water is evaporated. Set aside.
Almond Cream:
125g butter
125g sugar
125g ground almonds or almond flour
1 egg + 1 yolk
15g corn starch
Add all ingredients to the bowl of a food processor and pulse until thoroughly combined.
Poached Apples:
3 Golden Delicious apples, sliced
1/4 cup sugar
1/4 cup apple brandy
Add all ingredients to a saute pan; cover. Poach just until the fruit has softened. Remove from liquid and set aside to cool.
Spread almond cream evenly over cooled shell. Top with the apple compote. Arrange the slices around the top. Sprinkle with sugar. Bake in a 375 degree oven for 35-40 minutes until the crust is brown and the apple slices are carmelized and tender. I usually brush the top with warm apple jelly to give it a nice shine and keep the apples from drying out.
I hope you have as much fun making and eating this as we did!

1 comment:

Vicki said...

Oh, my gosh! This looks so delectable!