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
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 and Pear Tart #short
Thanks for subscribing! :
Links from the video:
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Achieve pastry perfection with Justine's apple tart recipe
Perfectly golden pastry every time with the help of our Pastry Plus function, in Haier ovens. Give Justine's recipe a go yourself this weekend. #HaierCooking
APPLE TART
Serves: 8
Time: 2 hours
Ingredients:
1 x 435g store-bought ready rolled short crust pastry (I like Careme), lightly rolled out
3 Granny Smith apples, peeled, cored and finely sliced
3 tablespoons apricot jam
Vanilla bean ice cream or dollop cream, to serve
Apple compote
5 Granny Smith apples, peeled, cored and roughly chopped
Zest of 1/2 small lemon zest
3 tablespoons caster sugar
Method:
To make the compote, place the apples in a saucepan and add 2 tablespoons of water, the lemon peel and sugar. Cook over medium–low heat for 15 minutes until soft. Crush with the back of fork until evenly smooth. Set aside to cool.
Preheat the oven to 180°C. Line a 22cm tart tin with the pastry and cover with baking paper (I find it easier if I scrunch the paper up a bit first), then fill halfway up with cooking beads (or uncooked rice or dried beans). Place the tin on a flat baking tray and bake for 10–15 minutes on the bottom shelf. Remove from the oven and discard the baking paper and weights. Return to the oven for 10 minutes.
Spread the compote in the tart shell then evenly arrange the apple slices on top until completely covered. Bake for 35-40 minutes, or until golden brown.
Take the tart out of the oven and cool in the tin. Combine the jam and one tablespoon of water in a small saucepan and bring to the boil then simmer for a few minutes. Gently brush the top of the apple tart with apricot jam to glaze.
Serve with ice cream or cream.
Michelin Star Chef Makes An Authentic French Apple Tart With Vanilla Ice Cream | My Greatest Dishes
Chef Michael Caines has been awarded three Michelin stars in his life. He cooks two of his favourite dishes: apple tart with vanilla ice cream and braised turbot with a truffle & chive butter sauce.
????????Viewing from the UK? Watch full episodes from all your favourite Food Network shows here:
Subscribe to Food Network UK for more great clips:
Like Food Network UK on Facebook:
Follow Food Network UK on Twitter:
Follow Food Network UK on Instagram:
Visit our website:
Apple Tart with Caramel Ice Cream | The F Word
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Chef Ramsay prepares Apple tart fine with caramel ice cream recipe .
#TheFWord #GordonRamsay #Food #Cooking .
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
Instagram:
Facebook:
TikTok:
Music by Justin John Stanley
#tartetatin #apple #caramel #tart #vanilla #icecream #plating #michelin #finedining #baking #puffpastry #pastry #appletart #dessertrecipe #pastrychef