Wednesday, 30 April 2014

Apple Tart with Almond Cream

I feel laziness all around me. 
Because tomorrow is a public holiday in Singapore. 
It's Labour Day here and everyone can get a day off from work or school.
Sometimes we really deserve a break like that.


This means I can have all day to myself! 


OH GREAT!


Before I begin.
The original was supposed to be green apple, but I used red apples instead. 


I just wanted a change.


Really.




I've been considering to take a cert as a start for my baking course. 
Hoping to learn more basic things in baking and pastry.


Well, just saying. 
I am still considering. 


Tart Base
Almond Cream
Apple Puree
Sliced Apples

I love this.




Apple Tart
Yields : 9 inch tart | Serves 9 to 10

Tart Base :

3/4 cup + 1 tablespoon - 100grams whole wheat flour
3/4 cup + 1 tablespoon - 100grams all purpose flour 
2 teaspoon castor sugar
7 tablespoon - 100grams cold unsalted butter, cut into cubes
1 egg yolk + 3 tablespoon water
A pinch of salt
A little egg white for brushing the shell


Almond Cream : 

1/3 cup - 75grams unsalted butter 
1/3 cup - 75grams castor sugar
14 tablespoon - 85grams ground almonds
2 teaspoon all purpose flour 
1 teaspoon corn flour/starch
1 egg, beaten
1 teaspoon vanilla extract 


Apple Puree : 

3 green apples, peeled and cut into cubes about 1/2 inch
2 to 3 tablespoon sugar
4 to 5 tablespoon water
1 teaspoon vanilla extract 
3 teaspoon - 10 grams butter


Topping :

2 to 3 green apples | peeled , cored and cut into thin slices
1 tablespoon - 14 grams butter, melted
1 tablespoon sugar


Method : 

Tart Base:

In a large bowl, combine both flour, sugar and salt. Mix well.
Add in butter and using your finger tips or pastry cutter, rub until it resembles fine breadcrumbs.
Stir in the egg yolk mixture and combine using your hands to form into a dough.
Wrap the dough in a cling wrap and chill for about 1 to 2 hours. 
Remove the dough from fridge and roll out your dough in between baking paper
Roll out your dough to about 1/4 inch thickness and slightly larger then the tart pan.
Transfer the dough over to the tart pan and trim off the edges.
Chill again for another 15 minutes. 
Preheat oven to 350F/180.
Prick your tart base with a fork and blind bake for 20 minutes. 
Remove from oven and brush with a layer of egg white on partially bake tart shells and bake another 5 to 7 minutes uncovered. 
Remove from oven and let set aside to let cool. 


Almond Cream:


Cream butter and sugar lightly, for about 3 minutes on medium high speed.
Add the ground almonds and mix. 
Add in the all purpose flour and cornstarch, mix again. mix well.
Add in the beaten egg and vanilla extract and combine well to form a paste like consistency. 
Set aside. 


Apple Puree: 

Combine the apples, sugar and water in a pot.
Over low medium low heat, cook the apple mixture for about 10 minutes until soft. 
Stir in butter and vanilla extract. 
Slightly whisk it to mash up the apples. Set aside to let it cool.


Finale Assemble:

Preheat oven to 347F/175C.
Spread a layer of almond cream on the cool tart shell. 
Spread the apple puree over the almond cream.
Arrange the apple slice side by side forming a circle. 
Brush melted butter over the apple slices and sprinkle with the sugar. 
Bake them for about 40 minutes. 
Cover the top with foil during last 10 minutes of baking if it starts to brown the top. 


HAKUNA MATATA!


Notes:
The original was using green apples. But I used red. 
When cooking the apple puree, please watch over your fire as the mixture might dry out. 








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