Apple Custard Tartelettes von Food with Style, fertig angerichtet
Pastry

Æbletærtelettes med vaniljecreme

Sprød mørdej, cremet vaniljefyld og saftige æbler. En lækker lille sag til kaffen eller som let dessert

Del
Portioner
6 stykker
Bagetid 18 minutter

Ingredienser

  • Til mørdejen
  • Til æblefyldet
  • Til vaniljecremen
  • Til pynt

Fremgangsmåde

  1. 1
    Skræl æblet, fjern kernehuset og skær det i fine tern. Vend ternene med citronsaft, sukker, kanel og majsstivelse.
  2. 2
    Sautér dem kort på en pande ved middelvarme, til de lige akkurat er møre. Lad dem dryppe godt af og køle. Vaniljecreme
  3. 3
    Varm 200 ml af mælken op med vaniljeekstrakt.
  4. 4
    Pisk æggeblomme, sukker, majsstivelse og de sidste 50 ml mælk sammen i en skål.
  5. 5
    Hæld langsomt den varme mælk i æggeblandingen under piskning, hæld det hele tilbage i gryden og kog cremen tyk.
  6. 6
    Rør smørret i, læg film helt ned på cremen og lad den køle helt af. Mørdej
  7. 7
    Ælt hurtigt smør, flormelis, vaniljesukker, salt, æggeblomme og yoghurt sammen, kun til det lige samler sig.
  8. 8
    Tilsæt melet og ælt dejen glat. Lad den hvile på køl i ca. 30 minutter.
  9. 9
    Rul dejen ud i ca. 3-4 mm tykkelse. Stik cirkler ud (ca. 10 cm Ø) med riflede tærteudstikkere.
  10. 10
    Tryk midten af hver cirkel let ned med fingrene, og løft kanterne en smule op. Prik midten med en gaffel.
  11. 11
    Fordel ca. 1 spsk vaniljecreme i midten, så der er en kant på 0,5 cm fri. Læg æblefyld ovenpå og drys med mandelflager.
  12. 12
    Læg dem på en bageplade med bagepapir og bag ved 180 °C (350 °F) i ca. 18-20 minutter, til de er let gyldne.
  13. 13
    Drys med flormelis, når de er kølet af. Lette, elegante og bare lækre - de her tærtelettes gør altid indtryk.

Video

Apple Custard Tartelettes Questions

Any firm, tart baking apple will do - Braeburn, Granny Smith or Elstar all hold their shape the same way Boskoop does. Avoid soft, mealy varieties, because the filling is sautéed briefly in a pan and a soft apple will collapse into mush instead of staying in distinct dice. The lemon juice and cinnamon in the filling are there to balance sweetness, so with a very sweet apple you may want to keep the sugar at the lower end.

Yes, and it actually makes baking day easier. The pastry cream needs to cool completely anyway, so make it a day ahead, keep the plastic wrap pressed directly on the surface, and refrigerate it. The shortcrust dough also benefits from resting - the recipe calls for at least 30 minutes chilling, but a night in the fridge is fine; just let it sit at room temperature for a few minutes before rolling so it doesn't crack.

Lumps almost always come from adding the hot milk too fast, which scrambles the egg yolk before the cornstarch can thicken it. Pour the hot milk into the yolk-sugar-cornstarch mixture in a thin stream while whisking constantly, then return it to the pot and keep whisking as it thickens. If it does go lumpy, push it through a fine sieve while still warm - it usually rescues the texture completely.

The apples release juice as they cook with the sugar and lemon, and that liquid is what turns a crisp shortcrust base soggy. Draining well and letting the apples cool before they meet the pastry keeps the shells crisp. The cornstarch tossed with the apples binds some of the moisture, but it won't handle all of it on its own.

Sour cream or crème fraîche works as a one-to-one swap for the 30 g of yogurt - you just need something with a similar moisture and fat content to bring the dough together. Cold milk works in a pinch but makes a slightly firmer dough. Whatever you use, keep it cold and knead only until the dough comes together smoothly, since overworking develops gluten and makes the baked shells tough rather than short and crumbly.

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