Apple tarts with custard and jam spiced plums

PROCEEDINGS

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 reheat without boiling. 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 suggest you sprinkle the sliced apples with a little’ granulated sugar before baking: so it will be formed on the baked apple tarts with cream and jam a crispy crust that will replace the shiny effect jelly. Bon appétit!

THE PAIRING: 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.