Apple Tart With Creme Fraiche Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
• Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
• Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
• Layer thinly sliced apples evenly over the pre-baked pastry crust.
• Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
• Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
• Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

Steps:

• Combine the ingredients for the dough until its smooth. Wrap in foil and let rest in the refrigerator for at least 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and Calvados or apple cider. Pour over the apples and let them marinate for 1 hour.
• Roll 2/3-3/4 of the dough out into a 9 inch round. Set into a 9 inch springform pan. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350° F for 10-12 minutes. Place the apples in a sieve or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Creme Fraiche and stir until smooth and consistent.
• Sprinkle the remaining 2 tablespoons of sugar over the baked crust. Arrange the partially sliced apple quarters on the crust round side facing upwards. Pour the Creme Fraiche mixture over the apples. Bake at 350° F for 35 minutes or until lightly browned. Garnish with chopped almonds or nuts if desired. Serve with whipped cream, vanilla ice cream,sweet Creme Fraiche, or plain.
• Variations: substitute fresh peaches or pears. Instead of calvados or apple cider use peach or pear schnapps.

Steps:

• Pulse the flour, baking powder, salt and 2 tablespoons of the sugar in a food processor to combine. Add the butter and process until pea-size pieces. Whisk together the cream and crème fraiche in a measuring cup or small bowl until smooth. Remove the top of the food processor and add the cream mixture (do not use the food processor feed tube). Secure the top and pulse until the dough just comes together. Transfer to a piece of plastic wrap, pat into a 12-by-8-inch rectangle and wrap tightly. Refrigerate for at least 2 hours and up to overnight.
• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• Cut 2 pieces of parchment to fit a baking sheet. Place the dough between the parchment and roll into a 12-by-18-inch rectangle. Transfer to the freezer to firm up, about 20 minutes.
• Meanwhile, peel the apples and reserve the peels. Slice off the cheeks of each apple and reserve, leaving the core. Cut the cores in half and add to a medium pot along with the peels, 1 cup of the sugar and 2 cups water. Bring to a boil over medium-high heat, then lower to a strong simmer and cook, pushing down on the cores with a wooden spoon or potato masher to break them apart as they soften, until the liquid reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the solids with a wooden spoon to extract all of the liquid. Set aside the liquid and compost or discard the solids.
• Meanwhile, cut the apple cheeks into 1/4-inch-thick slices. Transfer the dough on the parchment to a rimmed baking sheet. Remove the top piece of parchment. Shingle the apple slices on the dough in 4 lengthwise rows, leaving a 1/2-inch border of dough all the way around. Sprinkle the apples and border with the remaining 2 tablespoons sugar. Bake until the dough is lightly golden around the edges, about 45 minutes.
• Drizzle the apples with half of the apple syrup and return the tart to the oven to bake until the dough is dark golden brown, about 15 minutes more. Let cool on a wire rack for 5 minutes.
• Drizzle the tart with the remaining apple syrup. Serve warm or at room temperature with a dollop of crème fraiche.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

Steps:

• Unwrap the phyllo sheets and cover them with a damp towel for 10 minutes. Melt the butter in a saucepan over low heat.
• Preheat the oer to 425°F.
• Using a pastry brush, lightly butter a 14-inche baking pan. Lay a phyllo sheet on the pan. Remember to re-cover the unused phyllo with a damp towel each time. Brush the phyllo with some of the melted butter and sprinkle with 1 tablespoon of the sugar and 1 teaspoon of the Grand Marnier. Repeat using 5 more phyllo leaves.
• Arrange the apples in the center of the top sheet of phyllo in a circular mount about 6 inches in diameter. Brush them with butter and sprinkle with some sugar and Grand Marnier.
• Stack 6 more phyllo sheets on top of the apples, repeating and buttering and sprinkling with sugar and Grand Marnier. The top (twelfth) sheet of phyllo should only be buttered.
• Trim off the corners of the phyllo sheets so you have a large round about 8 inches in diameter. Turn up the edges of the phyllo and pinch lightly to seal. Be tidy but don't work too long on this; the tart should look rustic.
• Set the pan on the center of the oven and bake until golden, 30-40 minutes. If the pastry becomes too brown before this time, cover it loosely with aluminum foil.
• Serve the tart immediately or reheat gently before serving.
• Serve with a dollop of Creme Fraiche.

Steps:

• DAY BEFORE SERVING - Note: ideally the pastry should rest in the fridge overnight. If you have time to do it, make it 2 days ahead so you can then bake it straight away the day before of serving.
• MAKE THE SABLÉE PASTRY - Pour all dry ingredients (flour, corn flour, icing sugar, lemon zest) in a bowl. Add the cold butter and rub in with your fingers until the mixture resemble breadcrumbs. In a separate bowl, beat the egg with the salt and vanilla extract. Add to the crumbly mixture and bring the dough together with a spatula and then using your hands, until it has a uniform consistency (resist the temptation to knead the dough for too long). Flatten the dough to a square shape, wrap in cling film and chill for at least 2 hours. When you are ready to roll it, take it out of the refrigerator and let it rest for 15 minutes.
• BAKE THE SABLÉE PASTRY - Prepare the tart rings or tin with butter and flour coating. Pre-heat the oven at 180°C. Roll out to the pastry to about 6mm thick. Roll the pastry up around the rolling pin and gently roll it out over the ring or tin. Push the dough into the mould, using a piece of leftover dough to make it adhere to the bottom and sides. Trim the overhanging excess dough with a sharp knife. Pop the pastry into the fridge for 10-15 minutes to firm up a bit. After 15 minutes, take it out of the fridge and blind bake the tart shell. Line the tart shell with some baking paper so that the dough is completely covered. Fill it up with dried beans, uncooked rice or ceramic beans and bake in the centre rack of the oven for 18 minutes. Remove the beans and baking parchment and bake for another 5 minutes uncovered. Set on a rack to cool completely before removing the shell.
• MAKE THE CINNAMON CHABLON - Once your tart case has completely cooled, make the white chocolate and cinnamon chablon. A chablon is a thin layer of chocolate that is brushed on a pastry to prevent it to get soaked by any liquid filling. Melt the white chocolate in a microwave or in a small bowl set over a bain-marie (make sure that the bottom of the top doesn't touch the water). In the meantime, measure your cinnamon and get ready to work quickly. Once the chocolate has melted, remove from the heat. Add and stir the cinnamon, then brush the mix on the inside of the pastry case, working fast as the chocolate will cool down and set. Place in the fridge to set while you make the apple curd.
• MAKE THE APPLE CURD FILLING - First, make the apple purée. Put the apples in a pan with the apple juice and lemon zest and cook until they have a fluffy consistency. This should take around 25 mins. Remove from the heat and blend to a purée using a hand blander or masher. Set aside. Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. In the meanwhile, make the curd base. First add the eggs into a bowl, beat them slightly and then strain to remove all impurities. Set aside. Combine the apple puree, sugar and lemon juice and salt in a saucepan and gently bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Slowly add the egg mix into the pan and whisk until smooth to prevent any lumps from forming. Once the eggs have been fully incorporated, put the pan back on the heat and bring to the boil. Cook for 2 minutes stirring continuously, then remove from the heat and whisk in the gelatine mixture. Let it cool down at room temperature for half an hour. Once the curd has cooled down, pour it into the tart shell until it reaches just a couple of millimetres below the edge. Refrigerate overnight to set the curd.
• MAKE THE CRÈME FRAÎCHE GANACHE - Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. Place the chopped white chocolate in a small bowl, set aside. In the meanwhile, pour the double cream, crème fraiche and sugar in a small saucepan and bring to the boil over a medium heat, stirring occasionally. When it's just about to boil, remove from the heat and whisk in the gelatine to dissolve completely. Once the gelatine has dissolved, pour the hot mixture through a strain over the chocolate and cover the bowl for 3 minutes. Gradually stir slowly with a spatula from the centre towards the outside until the chocolate has completely melted and the mixture has a smooth and shiny consistency. Cover with cling film, with the plastic touching the surface of the cream. Leave to cool at room temperature and then put in the fridge to set overnight.
• DAY OF SERVING: FINISH THE TART - Take the crème fraîche ganache out of the fridge and whip for a couple of minutes at high speed until fluffy. Transfer to a piping bag fit with a noozle of your choosing (I used a straight 20mm wide nozzle). Take the tart out of the fridge and pipe a few large domes of ganache. Fill the surface of the tart with smaller blobs of ganache, keeping some space to show the contrast betweeen the white ganache and the yellow curd. Feel free to get creative with the piping. When you're done, cover and keep in the fridge until ready to serve.

Steps:

• For the pastry, pulse together the flour, butter and a pinch of sea salt in a food processor until it reaches a sandy texture. Add the egg, 1 tsp cold water and pulse again briefly. If you over-mix the dough at this stage it will lose its flakiness. Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 secs, or until smooth and well combined. With the palm of your hand, flatten the dough slightly to 1cm thickness, then sandwich it between 2 large sheets of cling film. Place on a baking tray and chill for 30 mins.
• Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/3-4cm deep loose-bottomed cake tin on a baking tray. (Or use a 22cm/2-3cm deep tart ring and place on a greaseproof-lined baking tray.) Remove the top layer of cling film. Carefully pick up the dough and place it into the tin with the second layer of cling film facing up. Lift and tuck the dough into the edges of the tin and discard the cling film. By tucking in the base you minimise the shrinking of the dough during cooking. Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it is 2mm above the tin all around the edge. Prick the bottom of the tart with a fork. Chill in the fridge for 20 mins.
• Meanwhile, for the filling, heat the butter, lemon juice and 15g of the caster sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Calvados. Set aside. Heat oven to 220C/200C fan/gas 7. Place a baking sheet into the oven to pre-heat.
• Arrange the apple segments in concentric circles over the chilled base, overlapping the apple slices as you go. Brush the apples all over with the Calvados mixture. Slide the tin or tart ring (on its lining paper) onto the pre-heated baking sheet and bake for 10 mins. Reduce the oven to 200C/180C fan/gas 6, then continue to cook for 15-20 mins more.
• Meanwhile, whisk together the double cream, egg and the remaining 50g caster sugar until well combined. After the 15-20 mins baking - when the pastry is pale golden brown and the apples have started to caramelise - sprinkle the tart with the 1 tbsp caster sugar, then pour the custard mixture into the tart. Bake for a further 10 mins until the filling has just set.
• To serve, remove the tart from the oven and set aside for 1 hr to cool slightly. Carefully remove the tin or tart ring and serve immediately with crème fraîche.