Apple Tart
Discover the iconic French classic mini apple tart with a creative twist in its design and decoration. These petite delights showcase a unique blend of tradition and innovation, where meticulously cut red apple slices, elegantly curved pastry borders, and charming leaf embellishments transform each tart into a work of art. The tasteful fusion of rustic and refined aesthetics elevates this beloved pastry to a visually captivating experience, all while staying true to its French culinary roots.
Ingredients:
For the Apple Filling:
- 2 medium-sized red apples (crunchy variety like jazz or pink lady)
- 30g caster sugar
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 2 tablespoons water or rum
- 2 tablespoons unsalted butter (room temperature)
For the Almond Cream/Frangipane:
- 150g unsalted butter (room temperature)
- 150g caster sugar
- 3 medium eggs (approximately 150g without shell)
- 150 grams almond meal
- 1/2 teaspoon of vanilla paste or almond extract
For Assembling:
- 1 sheet of store-bought puff pastry
- 1 egg with 2 tablespoons of milk (egg wash)
- Apricot jam for glazing (optional)
- Icing sugar for dusting (optional)
Instructions:
Prepare the Apple Filling:
1. In a heatproof bowl, combine the sliced apples, caster sugar, ground cinnamon, ground nutmeg, and water. Add the room-temperature butter on top.
2. Cook the apples in the microwave, checking and stirring occasionally, for about 4-7 minutes or until they soften slightly and the sugar has dissolved. Remove from heat, drain the liquids, and let it cool.
Prepare the Almond Cream/Frangipane:
1. In a bowl of an electric mixer, combine room temperature butter and caster sugar. Mix for 3 to 5 minutes until the mixture becomes light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. If desired, add vanilla paste or almond extract with the last egg.
3. On low speed, mix in the almond meal until fully incorporated.
4. You can use this almond cream immediately as a filling for tarts, pastries, or cakes, or store it in the refrigerator for 2 to 3 days.
Assembling and Baking:
1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. Take the store-bought puff pastry sheet and, using a round metal cookie cutter that is 1cm larger than the sliced apples, cut out puff pastry rounds. Use a smaller cutter (1cm smaller) to create an indentation around the edges, forming a border. (To get the slight oval shape I squeeze the cutter in shape before cutting) Additionally, prepare apple shapes complete with stalks and leaves using a sharp knife. If available, a leaf fondant cutter can be a convenient tool for this step, as shown in the reference Instagram video.
3. Pipe almond cream onto the center of each puff pastry shape. Arrange the softened apple slices on top of the almond cream, leaving a border around the edges.
4. Brush the edges of each tart, including the stalk and leaf, with the egg wash.
5. Bake the apple tarts in the preheated oven for 12-13 minutes or until the puff pastry is golden brown and puffed up.
Finishing Touches:
1. Allow the tarts to cool slightly before serving. Optionally, brush apricot jam over the tarts to give them a shiny finish. You can also dust them with powdered sugar if desired.
Enjoy your delicious homemade mini apple tarts!