
Apple tart

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This is a very thin and crispy tart, so thin we could almost call it pizza di mele and have a bit of a game with words and serve it alongside the fruit lasagne. it is the kind of French-influenced Milanese tart with a "wow factor" that we used to make at olive in the mornings, so it would look as though we had a pastry chef, when there were only three of us in the kitchen. You can make one big one or four individual ones. I find it is better to use a conventional oven rather than a convection oven, as you want the heat to be concentrated on the bottom of the pastry rather than circulating around it, so it crisps up quickly and uniformly. In summer, we also make this with halved cherries. Serve it with vanilla ice cream.
ingredients
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serves: 1
1/2 pound puff pastry
8 Granny Smith apples
2 tablespoons superfine sugar
For the pastry cream:
1/3 cup superfine sugar
1/2 cup cornstarch
6 large eggs (yolks)
13 1/2 ounces milk
17 tablespoon whipping cream
1 stick cinnamon
1 lemon (in a strip, peel)
To serve:
Vanilla ice cream (optional)
Servings Per Recipe: 1
Amount per Serving
Calories: 3382
- Total Fat: 169.8 g
- Saturated Fat: 64.7 g
- Trans Fat: 0.1 g
- Cholesterol: 1312.2 mg
- Sodium: 1055.2 mg
- Total Carbs: 409 g
- Dietary Fiber: 24.6 g
- Sugars: 205.3 g
- Protein: 73.1 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012