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A simple French pastry where you can enjoy the sweetness of apples and the crispness of tart dough.
[Material] (Uses 18 cm tart type)
・ Part Sucre
Unsalted butter 60g
Powdered sugar 35g
Whole egg 30g
Soft flour 120g
・ Almond cream
Unsalted butter 50g
Powdered sugar 50g
Whole egg 50g
Almond powder 50g
Cornstarch 3g
3 apples of your choice
* This time, I used a variety called French apple Gala. It's my favorite apple that is crunchy, has a nice texture, and has a good balance of sourness.
Appropriate amount of brown sugar (for baking)
Unsalted butter (for baking)
Appropriate amount of cinnamon
Apricot jam will prevent it from drying out, give it a glossy appearance, and make it look good.
This time, I tasted the whipped cream and the texture accent with pistachio.
The crispy tart that has been baked is delicious, but the tart that has been rested for a day and the water of the apple is familiar is also delicious.
[How to make]
・ Part Sucre
It is a sweet and crispy dough that serves as a foundation. In French, sukure means "sugar" or "sweet"
is what it means. (Part refers to the fabric)
The point is to make the temperature of the ingredients uniform and mix them slowly and little by little.
During this cold season, adding cold eggs will cause the butter to harden and separate. If you warm it to the level of human skin with a warm water bath, there are few mistakes.
① Bring the butter to room temperature and knead it well into a pomade shape.
② Mix powdered sugar with a rubber spatula
③ Divide the egg into 3-4 times and mix them little by little with a whipper.
④ Mix the shaken cake flour with a rubber spatula so that it is scooped up.
⑤ Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour (it is easier to stretch it next time if it is flattened).
・ Almond cream
It is one of the basics of French sweets. It is called créme d'amande in French. As with Part Shukure, you can reduce the number of mistakes by adjusting the temperature of the ingredients and mixing them little by little.
① Mix powdered sugar with pomade butter
② Mix the eggs little by little
③ Combine almond powder and cornstarch with a rubber spatula.
・ Stretch the part sukure and paste it on the mold. This process is called fonsage.
Pour almond cream and serve apples.
・ Put brown sugar (granulated sugar is also acceptable), cinnamon, and butter diced and bake in an oven at 180 degrees for 40 minutes.
・ Removes rough heat and applies jam to prevent drying and give gloss.
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#Tart #Apple #French pastry