How To make Apple Tarts with Ice Cream Part 1

Professional Baker Teaches You How to Make Apple Tart! | Fall Favourite Recipes

Full recipe included below - follow along with pro pastry chef Anna Olson's crisp and delicious apple tart dessert that you can bake at home!
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This French tart is composed of a sheet of puff pastry topped with a single overlapping layer of thinly sliced apples, basted with butter and sprinkled with sugar. The apples caramelize at the edges and the end result is an uncomplicated and entirely satisfying fall treat full of flavour.

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• Chapters •
0:00 - Intro & Ingredients
0:25 - Preparing the Apples
1:06 - Preparing the Puff Pastry
2:02 - Assembly
2:38 - Additional Flavour
3:16 - Baking Method & A Special Tip
4:17 - How to Serve
4:26 - Finishing Glaze
5:15 - Why You Want a Crisp Tart
5:47 - What Should I Serve It With?

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• Recipe •
Yield: 1 8-inch (20 cm) tart
Serves: 6
Prep Time: Under 15 minutes
Cook Time: 25 minutes

• Ingredients •
1 cup (225 g) butter puff pastry (homemade or store-bought)
1 large or 2-3 small apples
3 Tbsp (45 g) butter, melted
3 Tbsp (37 g) granulated sugar
¼ cup (60 mL) apple jelly or apricot jam

• Steps •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Roll out the puff pastry on a lightly floured surface to a circle about 9-inches (23 cm) across and just under ¼-inch (6 mm) thick. Use a plate or bowl to trace and cut a disc of pastry 8-inches (20 cm) across. Place this on the baking tray and dock the pastry with a fork.

3. Assemble the tart. Peel the apples, cut them in half and core them. Cut the apples into thin slices, about 1/8-inch (3 mm) thick. Arrange the apples overlapping each other but in a single layer in a circle over the puff pastry, covering almost to the outside edge of the pastry. Brush the apples with half of the butter and sprinkle with half of the sugar.

4. Bake the tart for 10 minutes, then brush it with the remaining butter and sugar, returning it to the oven to continue to bake 20 to 25 minutes more, until the puff pastry is golden brown at the edges (the butter & sugar may caramelize a little, adding a nice crunch once cooled).

4. Cool and glaze the tart. Let the tart cool for 15 minutes. Melt the apple jelly in the microwave or in a small saucepan over medium heat and brush the apples with a thin layer.

The tart can be served still warm or at room temperature, on its own or with a dollop of whipped cream or ice cream.

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Honeycrisp Apple Tart for One - Easy No-Slice Tartlets - Food Wishes

There are many things I love about this adorable apple tartlet, but my favorite thing doesn’t have anything to do with the taste, texture, or appearance. It’s the fact that we’re creating a professional-looking apple pastry without having to slice apples, thanks to the humble potato peeler. Enjoy!

Get the buttercrust pasty dough recipe here:

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about Honeycrisp Apple Tart for One, follow this link:

You can also find more of Chef John’s content on Allrecipes:

Fine Dining Tarte Tatin (French Apple Tart) with Caramelized Apple Spiral & Vanilla Ice Cream

???????? Ingredients:
BAKED APPLES
Fresh Granny Smith apples
*Dark Caramel
50g sugar
50g unsalted butter

VANILLA ICE CREAM
1 cup heavy whipping cream
1 teaspoon vanilla bean paste
Sweetened condensed milk to taste (I used around 50g)

PUFF PASTRY

CREME FRAICHE

???????? Nguyên liệu:
TÁO NƯỚNG
Táo xanh tươi
*Caramel
50g đường
50g bơ lạt

KEM VANI
250ml kem whipping
1 muỗng tea vani có hạt
Sữa đặc có đường theo khẩu vị (Mình dùng khoảng 50g)

BỘT BÁNH NGÀN LỚP

KEM CHUA CREME FRAICHE

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Music by Justin John Stanley


#tartetatin #apple #caramel #tart #vanilla #icecream #plating #michelin #finedining #baking #puffpastry #pastry #appletart #dessertrecipe #pastrychef

Raspberry Pop-Tart Milkshake

Raspberry Pop-Tart Milkshake, Happy Milkshake Monday!

Make This Apple Pie Filling for your Pies & Tarts

Print the Recipe:

Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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