There are plenty of apples this year (like plenty of everything) so I was thinking what to do with them. By the way, does anyone want apples? It is a pity that they can´t be stored in the same shape, without freezing or making a compote, until winter. Anyway, I wanted to use them as many as possible, but a great number of apples usually go into some bars and I wasn´t in mood for them. I found a recipe for Apple Almond Crème Fraîche Tart in a French magazine so I didn´t hesitate and made it right away. I was sure until now that I wouldn´t find crème fraîche in any Slovak shops. For those who don´t know, crème fraîche is French sour cream with higher ratio of fat, about 30%, whereas traditional sour cream in Slovakia has about 16% of fat. However, I found it in the first hypermarket, so the tart preparation could have begun. The tart is really simple, regular dough, apples in the shape of circle on it and filling poured over apples. Don´t worry that there are eggs in filling, filling is baked as well. I would classify this tart as something between dry and creamy pastry, although there is filling, it will get firm after baking and the tart can be eaten without the need of a fork or a spoon (I have tried that :D). So if you are in mood for a creamy-not-so-creamy dessert with apples and a bit of almonds, this is the right choice.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- 450 – 500 g apples
- 2 eggs
- 100 g crème fraîche
- 100 g icing sugar
- 50 g almond flour
- 1 ½ tbsp apple juice
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Dough:
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or a mixer.
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Put the dough in a refrigerator for half an hour.
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Take the dough out after half an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan and dock the bottom of dough.
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Filling:
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Wash, peel and cut apples into slices. Put them on dough and arrange them in a circle shape.
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Mix eggs with crème fraîche, icing sugar, almond flour and apple juice using a handle whisk.
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Pour this mixture over apples.
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Put the tart in the oven, bake about 45 minutes on 200 degrees and cover it with baking paper after 25 minutes in the oven.
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Serve it still warm.
- Recipe adapted from Cuisine Actuelle Hors-Série Septembre-Octobre 2017
- Baking pan - 25 cm
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