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!
FOR THE PASTRY:
125 gr flour 00
70 grams of cold butter
60 grams of sugar
grated zest of one lemon
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
2-3 yellow apples
Apricot jelly polishing the tartlets
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.