Apple Tarts with Baked Almond Cream and Black Tea Whipped Cream Recipe

Описание: Learn how to make caramel apple tarts with baked almond cream frangipane and tea whipped cream

Ingredients (for 5 tartlets 6,5 cm diameter or 15-16 cm tart):

Shortbread dough
Flour -140 g
Sugar powder – 45 g
Almond powder – 13 g
Salt – pinch
Cinnamon – 1/3 tsp
Ginger – 1/3 tsp
Butter – 60 g
Egg – 1 pc

Caramelized apples
Apples – 1 big or 2 small
Brown sugar – 60 g
Lemon juice – 10 g
Cinnamon (optional) - 1/3 tsp

Almond frangipane
Butter – 40 g
Powdered sugar – 40 g
Almond flour – 60 g
Corn starch- 3 g
Egg – 1 pc
Citrus zest – 7 g (or 10-15 for citrus flavor)
Milk – 70 ml
Egg yolk – 1 pc
Sugar – 20 g
Butter (2) – 10 g
Corn starch (2)- 7 g
Vanilla pod (extract) – 1 pc or 5 ml

Whipped cream
Double cream (33%) – 250 ml
Powdered sugar – 60-80 g
Black tea with bergamot flavor (or other citrus flavor) – 10 g
Gelatin – 3 g

Apple chips for decoration

Preparation:

Almond frangipane
For pastry cream: Heat milk with vanilla pod and vanilla seeds. In case of using vanilla extract, beat egg yolk with sugar and corn starch first. Heat milk with yolk mixture and bring to boil on small heat and keep boiling for 1-2 min. and vanilla extract and butter.
Beat butter (room temperature), then add powdered sugar and whip again.
Mix almond flour, corm starch, butter mixture, egg, orange zest and pastry cream without whipping. Keep in fridge before using.

Shortbread dough
Mix flour, powdered sugar, almond flour, salt, cinnamon, ginger. Add cold butter cubes. Then add whole egg and kneed dough. Leave in fridge for at least an hour, better for a night.

Caramelized apples
Cut apples into small cubes. Put them in pan with butter, brown sugar and lemon juice and stew on medium heat until practically all syrup evaporate.

Preheat the oven to 180 C.
Roll out the dough, cut out circles and place in tartlets ring. Pin the dough with fork. Use rice or peas as cargo (better to use wrapping paper for baking, as parchment paper doesn’t fit tightly and tart edges became uneven).
Bake for 10 min with cargo. Then put apples and frangipane (room temperature) in tarts until the edges and bake for 15 min. Let cool completely before removing out of ring (use thin knife if necessary).

Whipped cream
The evening before cooking, mix tea and double cream (33-35%) to flavor cream.
After baking tarts, dissolve soaked gelatin in small amount of hot double cream, let it cool.
Drain cream through sieve, whip it with powdered sugar, add gelatin mixture and whip until mixing.
Decorate tarts with whipped cream and apple chips.