I have been thinking of an apple tart recipe for the blog for a long time. But I couldn’t make up my mind about the style.
Following the Creme Brulee recipe – the insight finally came: why not turn the cream I used for Creme Brulee into pastry cream?
From this point, it was easy:
Line a pan with a crispy crust;
Arrange over quarters of apples caramelized in butter and sugar;
Place in the oven until golden.
Next, cool to room temperature, pour over the pastry cream (preferably made with a vanilla pod), and refrigerate for about an hour.
The contrast of apples with the cream generates a celebration of taste and texture.
Please note: After a night in the fridge, the cream becomes firmer but maintains a creamy texture.
Enjoy and let me know how it turned out❣️
Line a pan with a crispy crust, arrange over quarters of apples caramelized in butter and sugar, and place in the oven until golden.Cool to room temperature, pour over patisserie cream (preferably with a vanilla pod), and refrigerate for about an hour.The contrast of apples with the cream generates a celebration of taste and texture.
Servings
EQUIPMENT
Ingredients
Crust
- 1⅓ cups white spelt flour
- 100 gram vegan butter
- ¼ cup powdered sugar
- 2 Tablespoon water
- pinch salt
Apples
- 7 Peeled apples, cut into quarters, without the cores. about 1 Kg (2.2 pounds)
- 4 teasponn lemon juice
- ¼ cup water
- ¼ cup white sugar
- 50 gram vegan butter
Pastry Cream
- ⅓ cup white sugar
- 50 gram vegan butter
- 1.5 cups Coconut milk 18% fat
- 1 Tablespoon tapioca starch
- ¼ teaspoon Xanthan Gum
- ½ teaspoon agar agar powder
- pinch paprika about 1/16 teaspoon
- ⅛ teaspoon turmeric
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
- 1 vanilla bean or one teaspoon vanilla extract
Instructions
Crust
- Mix the crust ingredients in a bowl or food processor until you get a ball of dough. If the dough is too dry, add a little water gradually.
- Line the base and sides of a well-greased tart pan using your hands. Refrigerate for at least half an hour. Meanwhile, prepare the apple filling.
- Preheat oven to 190 degrees Celsius (374 F).
Apples
- In a large skillet, melt butter and sugar over medium heat.
- Add apples, water, and lemon juice and cook for 3-4 minutes while stirring and turning the apples; Lower the heat, cover and cook until the apples soften.
- Increase the heat, remove the lid, and cook, occasionally stirring, until the water evaporates, the apples turn slightly golden, and a thick syrup accumulates on the bottom. Remove from the heat.
- Remove the dough from the refrigerator, arrange the apples over the dough densely in circles, and bake in the center of the oven for 30-35 minutes until the dough is nicely golden. Keep the syrup in the pan. We will use it for the pastry cream.
- Remove from the oven and cool on a wire rack.
Pastry Cream
- Add the rest of the butter to the pan with the syrup in which we cooked the apples. Melt the butter over medium-low heat.
- Add while stirring: sugar, nutritional yeast, turmeric, paprika, tapioca starch, xanthan gum, agar powder, and salt; mix well.
- Increase to medium-high heat, add the coconut milk while stirring constantly. Bring to a boil, cook for another two minutes until slightly thickened. Remove from the heat.
- Open the vanilla stick lengthwise and add to the mixture. Stir for a few seconds. Next, take out the vanilla bean, scrape off the seeds with a teaspoon and add to the cream. Mix well. Let the cream cool slightly.
- Pour the pastry cream over the apple filling and cool to room temperature. Cover with cling film and refrigerate for at least an hour.
- Serve at room temperature or cold.
Notes
- After an hour in the fridge, the pastry cream’s texture will look like those in the photos. However, after refrigerating the tart overnight, the cream firms but remains creamy.
- Do not throw away the empty vanilla pod; dry it over a paper towel and bury it in the sugar container. You will get wonderful vanilla-scented sugar.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
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