Individual tarte aux pommes

Individual tarte aux pommes

By
From
How to Cook Pastry
Makes
4
Photographer
Peter Cassidy

These appealing individual tarts are slightly more robust and easier to handle than the elegant galettes found in French patisseries. They are perfect served as an autumnal pudding.

Ingredients

Quantity Ingredient

For the apple purée

Quantity Ingredient
750g bramley apples, (3 medium)
3 tablespoons water
40g caster sugar
1 tablespoon calvados
1 orange

For the tarts

Quantity Ingredient
1/2 quantity Puff pastry
extra flour, to dust
2 dessert apples
1 egg
caster sugar, to sprinkle
1 quantity see method for ingredients

Method

  1. To make the purée, peel and core the apples, cut into thin slices and put into a medium saucepan with the water, sugar and Calvados. Finely grate the zest from half of the orange and add to the pan.
  2. Cover and cook over a very gentle heat until the apples have softened and lost their shape. Stir to break them up, remove the lid and continue to cook until completely smooth and very thick. Taste and add more sugar if necessary. Remove from the heat and allow to cool, spreading the apple purée out on a cold plate to cool it down faster if necessary.
  3. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and, using a 12.5cm plain pastry cutter, stamp out 4 discs. It is easier to roll the pastry into an oblong, just wider than the cutter, in order to cut the 4 discs out in a row.
  4. Place the pastry discs on a baking tray and, using a sharp knife, trace an inner circle about 1cm from the edge of each pastry disc without cutting all the way through the pastry. Cover with cling film and chill in the fridge. Meanwhile, heat the oven to 200°C.
  5. Peel, core and finely slice the dessert apples. Using a fork, lightly beat the egg and pass through a sieve into a small bowl.
  6. Spoon about 1 tbsp of the cooled apple purée into the centre of each pastry circle and spread it out evenly over the pastry, stopping at the border to leave it clear. Arrange the apple slices in concentric circles over the top of the purée, overlapping like flower petals within the border, or tightly overlap the slices in a spiral shape. Brush the border of each pastry disc with a little beaten egg, trying not to drip it down the edge.
  7. Sprinkle each tart with a light dusting of caster sugar and bake in the top third of the oven for 20 minutes, or until the pastry is brown and risen and the apples are starting to brown on their edges. Warm the apricot glaze just before the tarts will be cooked.
  8. Remove from the oven and brush the tarts generously with the warm apricot glaze. Serve warm or cold with cream, crème fraîche, crème anglaise or ice cream.
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