Indulge in a symphony of flavors with our Apple Curd Tart with Crème Fraîche Whipped Ganache, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This delectable tart features a flaky, buttery crust that encases a luscious apple curd filling, boasting a perfect balance of sweetness and tang. Topped with a cloud-like crème fraîche whipped ganache, this dessert elevates the classic apple tart to new heights of decadence.
But that's not all! This article also includes a collection of equally enticing recipes to satisfy your sweet cravings. Discover the secrets behind our velvety smooth Chocolate Mousse, a timeless dessert that never fails to impress. Learn how to craft the perfect Crêpes Suzette, an elegant French classic that combines the flavors of caramelized oranges and Grand Marnier. And for those who love a touch of nostalgia, our Rice Pudding with Cinnamon and Vanilla will transport you back to childhood with its comforting flavors and creamy texture.
Whether you're a seasoned baker or just starting your culinary journey, this article has something for everyone. With detailed instructions, helpful tips, and stunning photography, we guide you through each recipe, ensuring success and satisfaction. So, gather your ingredients, preheat your oven, and prepare to embark on a delectable adventure that will leave you and your loved ones utterly delighted.
TUMBLE-JUMBLE STRAWBERRY TART
I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I've been making my own version of it ever since. It's simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you're ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it's good to make each one count.
Provided by Dorie Greenspan
Categories easy, quick, pies and tarts, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the flour, both sugars, salt and lemon zest, if you're using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you've got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses - you might need as many as 20 - and scrape the bottom and sides of the bowl often.
- Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
- Roll the dough into an 11-inch circle. If it's cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan's rim; if it's not cold, chill it until it's workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
- Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
- Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
- If you're serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you'd like - be generous - and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you'd like, top each serving with whipped cream, or pass the cream at the table.
APPLE TART WITH CREME FRAICHE
A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.
Provided by nch
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 25 g, Cholesterol 80.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 21.6 mg, Sugar 13.8 g
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling.
- Use Fresh Apples: For the best flavor, use fresh, crisp apples. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Don't Overcook the Apples: The apples should be cooked until they are tender but still hold their shape.
- Make the Curd Ahead of Time: The apple curd can be made up to 3 days ahead of time. This will give the flavors time to develop.
- Chill the Tart Before Serving: The tart should be chilled for at least 2 hours before serving. This will help the flavors to set and the crust to firm up.
Conclusion:
This apple curd tart is a delicious and elegant dessert that is perfect for any occasion. The creamy, tangy apple curd is perfectly complemented by the sweet, buttery crust and the rich, decadent chocolate ganache. With its beautiful presentation and amazing flavor, this tart is sure to impress your guests.
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