Home » Apple tarts with custard and jam spiced plums

Apple tarts with custard and jam spiced plums

by Ada Parisi
11169 views 5 min read

Apple tarts with custard and spiced plum jam. I don't mean to sound ' Uppity ', but this cake is really delicious: I can not define other words, these tarts with pastry spiced plum jam (I had in my pantry since I made a few months ago), baked cream with recipe by Luca Montersino and apples. I say that these apple tarts with cream and jam were delicious because they are really gone in a flash: I've done 6 just to try it, But if they had been 66 would end too. Is, because of jam you can use the one you prefer, that the pastry is a snap (or you buy ready), the cream is prepared in 5 minutes 5, This cake is quick to prepare: you have no more excuses. Have a good day!

TARTLETS APPLE, CREAM AND JAM PLUM (doses for 6 tarts or for a 22 cm tart)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR THE PASTRY:

125 gr flour 00

70 grams of cold butter

60 grams of sugar

grated zest of one lemon

vanilla extract

an egg yolk

a pinch of salt

flour and butter just enough to coat the molds

FOR CREAM BAKERY:

100 ml whole milk

50 ml of cream

75 grams of sugar

45 grams of egg yolks (about 2)

a teaspoon of vanilla extract

10 grams of potato starch or cornstarch

the grated rind of half a lemon

for spicy plum jam click here for the recipe

FINISHING:

2-3 yellow apples

Apricot jelly polishing the tartlets

Procedure

To prepare apple tarts with custard and jam, start with the preparing the pastry kneading together all the ingredients to obtain a firm dough, consistent. Do it in the shape of ' ball ', wrap it in plastic wrap and place in refrigerator to rest for at least 30 minutes.

Baked cream, put the milk in a saucepan, the cream and vanilla extract and heat without bringing to a boil. Meanwhile, using a whisk, beat the egg yolks with the starch, sugar and lemon zest. When you have a smooth, mounted and dense, pour in milk always beating with a whisk. Cook over low heat stirring constantly until the custard has thickened and set aside.

Peel apples, cut them in half and then into quarters; remove the core and then each quarter into thin slices.

Preheat oven to 200 degrees static. Grease and flour the molds and clothe them with the pastry, both on the bottom and along the edges. Prick the bottom of the tarts with the tines of a fork and cover it with the jam spicy plums. Pour over baked cream, almost up to the edge and place vertically on the slices of Apple cream, so that the crust is covered with. Bake the tarts baked apple with jam and cream for 20-25 minutes or until the pastry and the apples do not appear golden.

Allow to cool the tarts. Meanwhile, mix a little apricot jelly with hot water, According to the instructions on the package, and brush with the jelly tarts to Polish them. If you don't have the apricot jelly, I recommend you sprinkle the apple slices with a little caster sugar before baking: so it will form on the apple tarts with cooked cream and jam a crunchy crust that will replace the glossy effect of gelatin. Bon appétit!

MATCHING: Our suggestion with these tarts is a Erbaluce di Caluso Passito Doc, produced in Piedmont. We recommend the wine of Erbaluce di Caluso producers cooperative: with hints of dried figs, a soft and velvety taste, with a pleasant sour note.

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20 comments

Sandra October 20, 2014 - 12:05

Hola!!!

He hecho unas tartaletas con crema y frutas y HA cogido la crema de tu receta para usarla en la mía. Te he nombrado en mi publicación ya que lo de aquí, pretty please, si te parece bien te pasas y le echas un vistazo a ver qué te parecen!!!

Y por cierto… UNA receta deliciosa!!! Me quedo como seguidora en tu blog y en Facebook!!!

Saludos!!!

http://inventosdesandris.blogspot.com.es/2014/10/tartaletas-de-frutas-crema-y-crumble.html

Reply
Sicilians creative in the kitchen October 20, 2014 - 13:06

Sandra gracias! He visto tu versión con el crumble, que es muy sabrosa. También sigo tu blog! Hasta pronto y espero verte de nuevo, ADA

Reply
Maria Teresa March 31, 2014 - 08:45

Hi Ada,
I did a big tart fixing the doses.
Is’ coming very well and was devoured with many compliments.
Thanks

Reply
Simona 25 March 2014 - 17:38

Hi Ada
I would like to get confirmation from you if I,pregnant,I can eat the cream of these tartlets since legg geese the yolk is cooked completely,or am I wrong?

Reply
Sicilians creative in the kitchen 25 March 2014 - 17:40

Hello Simona, I am not a doctor but I would say to 99,9& that there should be no problem: the yolk pasteurize at 62 degrees, already with the firing of the cream then pasteurize. Then it goes in the oven at 180 degrees and then I think it's just highly secured. I would say then that you're not wrong at all. Kisses to you and baby bump, ADA

Reply
Simona March 28, 2014 - 11:51

Make tomorrow!

Reply
Sicilians creative in the kitchen March 28, 2014 - 11:57

Yay! And let me know! If you have concerns are always here!

Reply
Simona 30 March 2014 - 00:56

Excellent!The only thing is I would diminish the amount of sugar in custard, next time I'll put 60gr. The rest sublime!

Sicilians creative in the kitchen 30 March 2014 - 14:02

Hello Simona, How nice that you enjoyed them! I have used doses of Montersino, but of course everyone has to calibrate things to taste, then so be it less sweet! On the other hand, I guess it depends also from the jam you used, mine was very spicy and not too sweet, so he balanced out the cream '’ well, If you used a different jam the whole can of course be a little’ too sweet. Anyway I'm glad you're satisfied! ADA

Maria Teresa 25 March 2014 - 15:41

Hello,
I wanted to ask if I can use a little polishing apples of peach jam?
the dilute with some lukewarm water? or the warm only then apply the fluid on apples? Please let me know because I would make for Sunday.
Thanks

Reply
Sicilians creative in the kitchen 25 March 2014 - 15:44

Hi Maria Teresa, I answer immediately. Certain, the dilute with a little warm water and continue as you said. It will not be perfectly transparent but fine the same. Let me know how you are. Note that you can also make a big pie in the same way, adding a little’ excess doses of course. See you soon, ADA

Reply
Maurizia Le Ricette del Pozzo Bianco 25 March 2014 - 13:37

….. I'd say ….. perfect !
Bye
Maurizia

Reply
Sicilians creative in the kitchen 25 March 2014 - 14:01

Too good, As always. A hug Maurizia!

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Anna 25 March 2014 - 11:42

ADA dear, I repeat, you look great you and your recipe.
The I gotta do. I embrace you strong with love Anna

Reply
Sicilians creative in the kitchen 25 March 2014 - 12:52

Hi Anna, you are one of the most attentive readers blog mo and I'm so thankful. Try these tartlets, they are really really good. You're too good. A hug, ADA

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Anna 25 March 2014 - 11:07

Fabulous, to do absolutely. Brava, very good as always. My mouth is watering. I would like to try one, only a. Kisses Anna

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annaferna 25 March 2014 - 10:18

delicious and beautiful,io la crema da forno non l’ho mai fatta :( ci metto la classica sono da bacchettare? :) ho anche la confettura di prugne pensa te! I think I'll try :*
baciotto

Reply
Sicilians creative in the kitchen 25 March 2014 - 12:50

Hello Annie! See baked cream actually holds up better baking and, especially, keeps better in time. In the sense that with this cream sweets last longer and keep out of the fridge. But I'm picky details that affect only me, that I'm obsessive compulsive! Try them!!!! A big kiss, ADA

Reply
Simona Myrtle 25 March 2014 - 02:37

Conceited? well I would say realistic Ada are fabulous:*

Reply
Sicilians creative in the kitchen 25 March 2014 - 12:49

Thank You Simona! You know I'm always up for the understatement, but these came really well! Big hugs! ADA

Reply

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