Apple Curd Tart With Creme Fraîche Whipped Ganache Recipes

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APPLE TART WITH CREME FRAICHE



Apple Tart with Creme Fraiche image

A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.

Provided by nch

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled
¼ cup white sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons white sugar
1 teaspoon vanilla extract
3 Granny Smith apples - peeled, cored and thinly sliced
11 ounces creme fraiche
2 small eggs
1 teaspoon vanilla extract
3 tablespoons apricot preserves
1 tablespoon water
2 teaspoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
  • Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
  • Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
  • Layer thinly sliced apples evenly over the pre-baked pastry crust.
  • Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
  • Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
  • Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

Nutrition Facts : Calories 271.3 calories, Carbohydrate 25 g, Cholesterol 80.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 21.6 mg, Sugar 13.8 g

RUSTIC APPLE TARTS



Rustic Apple Tarts image

I love desserts that are rustic and warm, which is why I love to make these free-form tarts. I replace milk, cream, and water with butter so that once they're baked, they spread out and take on a shape of their own. The unsweetened cream on top, paired with the sweetness of the tart, creates a perfect balance for the palate.

Provided by Nancy Silverton

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/2 cups unsalted butter, cold and cut into small pieces, 3 sticks
2 tablespoons pure vanilla extract
4 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 vanilla bean
6 tablespoons unsalted butter, ¾ stick
2 tablespoons granulated sugar
1/4 cup packed light brown sugar, plus 2 tablespoons
1 1/2 teaspoons cinnamon
1 tablespoon cornstarch
1/2 cup crème fraîche, or sour cream
1/2 cup unsweetened applesauce, store-bought is fine
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, 1 stick, cold and cubed
1 1/4 cups heavy cream, chilled
1/4 cup crème fraîche, plus 1 tablespoon

Steps:

  • Dough: Combine the flour, sugar, and butter in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Add the vanilla and mix on medium speed until the dough is smooth, 2-3 minutes. Dust a flat work surface with flour and turn the dough out onto it. Knead the dough for a few minutes until it comes together. Bring the dough into a ball, wrap it tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. (The dough can also be frozen for 2 months; when you're ready to use it, defrost overnight in the refrigerator.)
  • Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and pound with a rolling pin on the countertop to soften until it is the texture of Play-Doh. Then knead it to make it pliable. Do not overwork the dough. Lightly dust the rolling pin with flour and roll the dough out to an even ¼-inch thickness. With a 5-inch cookie cutter, cut circles from the dough as close together as possible. Carefully place the circles of dough on a lined baking sheet, flouring each one to prevent sticking, and chill. (You can only re-roll the dough once. Discard the remaining scraps.)
  • Apple filling: Put apples in a large mixing bowl. Make the vanilla brown butter: Split and scrape the vanilla pod and combine both pod and its seeds with the butter in a small saucepan over high heat. Swirl as the butter becomes foamy. Pour the browned butter over the apples and stir to coat. Add the granulated sugar, brown sugar, and cinnamon, and stir to combine. Set aside for 30 minutes to bring out the juices in the apples. Stir in the cornstarch, then the crème fraîche.
  • Streusel topping: Combine flour and sugar in a medium bowl and toss in the butter. Using your fingertips, break up the butter in the flour to make pea-size lumps.
  • Preheat oven to 375 degrees F. To assemble the tarts, warm the discs of dough between your fingertips so that they are pliable enough to fold. Spoon 1 tablespoon of applesauce and ¼ cup apple filling into the center of each disc. Pleat the dough to seal, and transfer each tart onto a lined baking sheet, spaced about 2 inches apart. Sprinkle 2 tablespoons of streusel topping onto each tart. Bake the tarts until golden-brown, rotating the baking sheets halfway through, about 30 minutes. Let them cool while you make the whipped cream.
  • Whipped cream: Pour cream into the chilled bowl of an electric mixer fitted with a whisk attachment, and mix on medium until soft peaks form. Add the crème fraîche and beat on medium until mixture is thick and mousse-like. Add more crème fraîche to make it softer and shinier, if you like. Dollop onto the apple tarts, and serve.

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