Home » Pastries, cookies and sweets » Tarts » Checker tart with caramelised apple

Checker tart with caramelised apple

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The tart is delicious. The bottom is a vanilla chocolate shortcrust, it is filled with caramelised apples, pastry cream and  almond crumble on top.

For one 24cm diameter tart, we need:

Shortcrust pastry:

  • 100g butter
  • 65 g icing sugar
  • 1 egg yolk
  • 170 g flour
  • vanilla
  • 8 g cocoa

Cream the butter with sugar, add the yolks then flour. Divide in 2, add in one half vanilla, in the other one cocoa. Roll out each color in a 2 cm thick rectangle, brush one rectangle with egg white, overlay the other one, cut in strips 2 cm wide. Arrange the strips, alternate the colors. Cut squares

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And arrange them on the sides.

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Arrange the other squares to form a pastry sheet:

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Roll out and cut the base.

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Refrigerate.

Caramelised apple:

  • 2-3 cooking apples (Granny Smith)
  • 170 g caster sugar
  • 35 g butter
  • 25 g rum

Peel the apples and cut them into quarters and dices.

Heat the sugar at a low to moderate temperature until the sugar dissolves and caramelizes,   changing color to golden brown.

Add the butter:

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Add the apples (better split caramel in  2 separate pans, one for dices, the other one for wedges), cook and flambé with rum.

Reserve the juice and the apples.

Pastry cream:

  • 80 g cream
  • 80 g syrup from apples
  • 3 small eggs
  • 115 g caster sugar
  • 15 g flour
  • rum

Boil the cream and add the juice reserved from the caramelised apples.

Whisk in the eggs and the sugar, then add the flour and rum.

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Almond crumble:

  • 20 g butter
  • 20 g flour
  • 20 g sugar
  • 20 g almond flour

Mix the butter, sifted flour, almonds and sugar until it resembles crumbs. Refrigerate.

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Assembling:

Bake the crust. Arrange the apple wedges, then the cream. Arrange on the edge diced apples, spread the almond crumble in the center.

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Bake at 180 ° C, about 15 minutes.

Decorate.

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Can you resist a slice?

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4 thoughts on “Checker tart with caramelised apple

  1. Foarte fain blatul, pentru mine e o noutate. Adica biscuiti am vazut asa, dar blat de tarta nu.
    Cum as putea sa rezist, as infuleca imediat o felie, iar lebada e woww!!

    • Multumesc Any. Biscuitii i-am facut de nenumarate ori si sunt bestiali si-am zis de ce nu si tarta?!
      Am s-o refac c-a trecut ceva vreme de atunci…
      M-am necajit ca n-am putut s-o scot intreaga atunci. Am folosit tava transparenta fiind o noua achizitie si ardeam de nerabdare s-o incerc, dar trebuia o tava cu fund detasabil, sau un inel.

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