Jazz Apple Tart
“Jazz Apple season is in full swing again. I decided to make a smaller version of the gorgeous looking fine apple tart from Flour & Stone. Whilst It might not be exactly the same, it's still a winner in my books!”
Jazz Apple Tart
Jazz Apple season is in full swing again. I decided to make a smaller version of the gorgeous looking fine apple tart from Flour & Stone. I watched this video about 10 times, but still couldn’t get my apples to stand up the way they do. So I just cooked it the way it looks below.
Vanilla bean pastry cream is effortless in the Thermomix, but I’ve included the stove top method I found as well, for all the non Thermo peeps.
Jazz Apple Tart
- 2 Jazz Apples
- Puff Pastry Sheet
- 1/4 cup pastry cream (recipe below)
- Preheat oven to 200°C (180°C fan-forced).
- Peel, core and halve apples. Thinly slice either using a knife or mandolin. Toss with a little lemon juice to prevent from browning.
- Cut your sheet of puff pastry to size, and lay on a piece of baking paper on an oven tray. Curl up the edges of the pastry with your fingers. about 1cm inwards, and the dock pastry base with a fork.
- Spread the pastry cream over the puff pastry, and arrange apples on top.
- Brush apples and any exposed pastry with a lightly beaten egg white.
- Bake for approx. 30 minutes, or until nicely browned. If browning too quickly, reduce the temperature of the oven.
[source – www.britishlarder.co.uk]
- 300ml full fat milk
- 30g unsalted good quality butter
- pinch of salt
- 60g unrefined caster sugar
- 30g plain flour
- 3 free range egg yolk
- 1 vanilla pod, split and seeds scraped
- Weigh all the ingredients directly in to the Thermomix bowl, add the scraped vanilla seeds but not the whole pod. Set the timer to 7 minutes at 90C, speed 4.
- Once cooked turn the speed up to speed 9 for 5 seconds to ensure a smooth velvety finish.
- Pour the cooked pastry cream in to a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming.
- Keep the pastry cream in an airtight container in the fridge for up to three days.
- Rinse a medium non-stick saucepan with cold water. Pour the milk in to the saucepan; add the butter, salt and the split vanilla pod and seeds. Bring to the boil over medium heat.
- In a separate bowl whisk the egg yolks and sugar until pale in colour and form a light ribbon. Sift the flour over the eggs and mix to a smooth lump free paste.
- Once the milk is boiling, turn the heat off, pour a ladle of boiling milk over the egg mixture, stir quickly till smooth. Repeat this a couple of times until half the boiling milk has been mixed in to the egg mix.
- Pour the egg mix back in to the saucepan. Bring the mix back to the boil over medium heat, stirring continuously. Once boiling turn the heat right down to a gentle simmer, cook the pastry cream for 3 minutes. Pour the cooked pastry cream into a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming. Keep the pastry cream in an airtight container in the fridge for up to three days.