How To make Apple Tarts with Ice Cream Part 1
1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin, Granny Smith) 4 1/2 tb Butter
1/3 c Sugar
3 tb Calvados
1 Egg, lightly beaten
1/4 c Caramel sauce:
1 c Sugar
3/4 c Whipping cream
3 tb Unsalted butter, cut in
Small pieces Caramel ice cream: 8 Egg yolks
2/3 c Sugar
(see part 2 for more) SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and
line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)
How To make Apple Tarts with Ice Cream Part 1's Videos
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
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Raspberry Pop-Tart Milkshake
Raspberry Pop-Tart Milkshake, Happy Milkshake Monday!
Attempting Anthony Bourdain's Apple Tart | Back to Bourdain E25
It's time for some redemption with this apple tart. Desserts have been a challenge for me, but I REFUSE to let this tart fail. Learning to cook a French Apple Tart with Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
???? TikTok:
???? Instagram:
???? EWG Website:
???? Chapters
00:00 - Anthony Bourdain's French Apple Tart
00:47 - Breaking Down The Ingredients
01:30 - Prepping The Dish
02:57 - Accepting Imperfection
05:37 - Comment Of The Week!
09:25 - Plating, Tasting, What I Would Do Different
Basic 10-inch Piedough
???? Ingredients
• 9 ounces / 250 g pastry flour
• pinch of salt
• 1 1/2 tbsp / 20 g sugar
• 1/2 cup / 125 g unsalted butter, chilled and cut into small cubes
• 1 egg, beaten
• 1 1/2 tbsp / 20 ml cold water
???? Equipment
• sifter or sieve
• clean wooden board or large bowl
• plastic wrap
• rolling pin
French Apple Tart
???? Ingredients
• 3 tbsp / 42 g unsalted butter
• 3 oz / 75 g sugar
• 4 Golden Delicious apples, peeled, cored, cut into 1/2 inch slices
• 4 eggs
• 1/2 cup / 110 ml whole milk
• 1/2 cup / 110 ml heavy cream
• 1 tsp / 5 g vanilla extract
• 1 10 inch prebaked piecrust
???? Equipment
• 2 baking sheets
• 2 sheets of parchment
• paper large
• mixing bowl
• whisk
• small saucepan
#anthonybourdain #appletart #baking
day 32 of french pastry school: prettiest apple tarts
Some of the fanciest and tastiest puffiest pastries in my life
socials:
ig:
tiktok:
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!
Subscribe for more video recipes:
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.
----------------------------------------------------------------------------------
• 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?
----------------------------------------------------------------------------------
• 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.
----------------------------------------------------------------------------------
• Shop Anna Olson Cookbooks:
• Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
• Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#FallFavourites #OhYum
Apple Tart Tatin with Vanilla Ice Cream