Apple Custard Tartelettes von Food with Style, fertig angerichtet
Pastry

Tartelete s jabukama i kremom

Prhko tijesto, kremasti nadjev od vanilije i sočna jabuka. Divan zalogaj uz kavu ili kao lagani desert

Podijeli
Porcije
6 komada
Pečenje 18 minuta

Sastojci

  • Za prhko tijesto
  • Za nadjev od jabuka
  • Za kremu od vanilije
  • Za posipanje

Priprema

  1. 1
    Jabuku ogulite, uklonite košticu i sitno narežite na kockice. Pomiješajte s limunovim sokom, šećerom, cimetom i gustinom.
  2. 2
    Kratko prepržite u tavi na srednjoj vatri dok tek ne omekša. Dobro ocijedite i ostavite da se ohladi. Krema od vanilije
  3. 3
    Zagrijte 200 ml mlijeka s ekstraktom vanilije.
  4. 4
    U zdjeli pjenasto umutite žumanjak, šećer, gustin i preostalih 50 ml mlijeka.
  5. 5
    Uz stalno miješanje polako ulijevajte vruće mlijeko u smjesu s jajima, zatim vratite u lonac i kuhajte dok se ne zgusne.
  6. 6
    Umiješajte maslac, prekrijte prozirnom folijom (tako da dodiruje površinu) i ostavite da se potpuno ohladi. Prhko tijesto
  7. 7
    Brzo umijesite maslac, šećer u prahu, vanilin šećer, sol, žumanjak i jogurt samo dok se ne sjedini.
  8. 8
    Dodajte brašno i umijesite glatko tijesto. Ohladite u hladnjaku oko 30 minuta.
  9. 9
    Tijesto razvaljajte na debljinu od oko 3-4 mm. Nazubljenim kalupima za tartelete izrežite krugove (promjera oko 10 cm Ø).
  10. 10
    Sredinu svakog kruga lagano pritisnite prstima, a rubove malo podignite. Sredinu izbockajte vilicom.
  11. 11
    U sredinu razmažite oko 1 tbsp kreme, ostavljajući rub od 0,5 cm. Na kremu žlicom stavite nadjev od jabuka i pospite listićima badema.
  12. 12
    Složite na lim obložen papirom za pečenje i pecite na 180 °C (350 °F) oko 18-20 minuta, dok lagano ne porumene.
  13. 13
    Ohlađene pospite šećerom u prahu. Lagane, elegantne i jednostavno preukusne - ove tartelete sigurno će oduševiti.

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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