Apple Financier Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF FRANCOIS PAYARD'S APPLE AND HONEY FINANCIER TART



Chef Francois Payard's Apple and Honey Financier Tart image

Financier is a French cake, similar to a sponge cake, made with almonds. Chef Francois Payard tops a simple apple tart with financier batter and a sweet honey glaze. Click here to see Tips for Hosting a Rosh Hashanah Dinner.

Provided by Payard Bakery

Yield 8

Number Of Ingredients 20

3 tablespoon unsalted butter
½ cup slivered almonds
¼ cup plus 3 tablespoons confectioners sugar
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoon cornstarch
pinch of salt
¼ cup heavy cream
2 tablespoon honey
4 large egg whites
1 vanilla bean, split
1¾ cup all-purpose flour, plus more for dusting
1 cup plus 1 tablespoon confectioners sugar
pinch of salt
9 tablespoon butter, plus more for greasing
1 egg
10 tablespoon (1 ¼ sticks) unsalted butter, cut into tablespoons
3 medium golden delicious apples, peeled, cored, and cut into ¼-inch dice
½ cup honey
¼ cup calvados or applejack whiskey
¼ cup honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
  • Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners sugar over the almonds. Add the flour, cornstarch, and salt, and gently whisk to combine.
  • Combine the cooled browned butter, cream, honey, and egg whites in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
  • Sift together the flour, confectioners sugar, and salt into a bowl.
  • Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not over-mix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be wrapped tightly and frozen for up to 1 month.
  • Let the dough stand at room temperature for 30 minutes to soften. Lightly butter two 9½-inch fluted tart pans with removable bottoms.
  • Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a roughly 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
  • Preheat the oven to 325 degrees F. Lightly butter a pieces of aluminum foil large enough to generously line the tart pan. Line the tart shell with the foil, buttered-side down, and fill with dried beans, rice, or pie weights.
  • Bake the tart shell for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.
  • Melt the butter in a large skillet over medium heat and cook until golden brown and fragrant, about 5 minutes. Add the diced apples, honey, and calvados, and cook, stirring occasionally, for 2 minutes. Carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving ¼ cup of the cooking liquid. Stir the reserved liquid back into the diced apples.
  • Pour the apple mixture into the tart shell and spread in an even layer. Scrape the financier batter over the apples, covering them completely.
  • Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Place the tart on a wire rack.
  • Put the honey in a heatproof glass measure and microwave on high until hot, 10 to 15 seconds. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.

Nutrition Facts : ServingSize 1 serving, Calories 746 calories, Sugar 60 g, Fat 39 g, Carbohydrate 91 g, Cholesterol 114 mg, Fiber 3 g, Protein 8 g, SaturatedFat 22 g, Sodium 119 mg, TransFat 1 g

APPLE AND HONEY FINANCIER TART



Apple and Honey Financier Tart image

Provided by Francois Payard

Yield Makes 1 9 1/2-inch tart

Number Of Ingredients 20

1/2 cup confectioners' sugar
3/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 1/2 tablespoons unsalted butter, softened
1 large egg yolk
3 tablespoons unsalted butter
1/2 cup slivered almonds
1/4 cup plus 3 tablespoons confectioners' sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
4 large egg whites
2 tablespoons honey
1/4 cup heavy cream
1 vanilla bean, split
5 tablespoons (2 1/2 ounces) unsalted butter
3 medium Golden Delicious apples, peeled, cored, and cut into 1/4-inch dice
1/4 cup honey
2 tablespoons Calvados or applejack
2 tablespoons honey

Steps:

  • Sift together the confectioners' sugar, flour, and salt into a bowl.
  • Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough may be well wrapped and frozen for up to 1 month.
  • Let the dough stand at room temperature for 15 minutes to soften. Flour 2 pieces of parchment paper. Dust the disc of dough lightly with flour and place in between the parchment sheets. Roll the dough into a 12-inch circle. Lift the dough in the parchment, remove 1 sheet, and flip to transfer the dough into the tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
  • Preheat the oven to 350° F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
  • In a food processor, pulse the slivered almonds until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
  • In another medium bowl, combine the cooled browned butter, egg whites, honey, and cream. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
  • and fragrant, about 5 minutes. Add the diced apples, honey, and Calvados and cook, stirring occasionally, until it no longer tastes of alcohol, 2 to 4 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Transfer the apples to a bowl and stir in the 1/4 cup reserved liquid.
  • Place the dough-lined tart pan on a rimmed baking sheet. Spread the apple filling evenly in the tart shell. Scrape the financier batter over the apples, covering them completely.
  • Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean 45 to 50 minutes,. Place the tart on a wire rack.
  • Put the honey in a heatproof glass bowl and microwave on high until hot, 10 to 15 seconds (or heat in a small saucepan). Brush the honey over the top of the hot tart. Cool the tart completely before serving.

FRENCH APPLE TART



French Apple Tart image

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Steps:

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
  • Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

More about "apple financier tart recipes"

BEST APPLE TART RECIPE - HOW TO MAKE AN APPLE TART
Sep 10, 2024 Step 2 In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom ...
From delish.com


APPLE FINANCIER TART | ALICIA MARY - COPY ME THAT
Sep 23, 2024 Your free recipe manager, shopping list, and meal planner! Learn more! Go to Community recipes! ... 2024-09-23 11:31:12. Apple Financier Tart. foodnetwork.com Alicia …
From copymethat.com


APPLE AND HONEY FINANCIER TART - PUNCHFORK
4 hrs 45 mins · 18 ingredients · Makes 1 9 1/2-inch tart · Recipe from Epicurious
From punchfork.com


BAKING RECIPE FOR APPLE FINANCIER TART
Apple tart topped with financier batter and a sweet honey glaze.
From jsonbaking.com


APPLE TARTE TATIN WITH HOMEMADE PUFF PASTRY - TABLE MAGAZINE
Oct 18, 2024 Wrap the pan entirely in foil, and bake at 375 degrees for 3 hours in a nonconvection oven. 2 hours with convection. Add more time as needed until the apples are …
From tablemagazine.com


APPLE FRANGIPANE TARTS RECIPE - FARM BOY
Place 5-7 apple slices on top of almond cream. Sprinkle with a bit of sugar. Bake pastries until pastry is puffed and golden, apples are soft and frangipane is golden brown, 40-45 minutes. …
From farmboy.ca


APPLE TATIN-STYLE FINANCIER SPONGES | VALRHONA CHOCOLATE
Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F (180°C) for 17 minutes. When the tarts have cooled completely, turn out using a knife. Use a small cutter to cut out the tarts’ centers and arrange some …
From valrhona.com


RECIPE FOR APPLE FINANCIER TART BY DAWN’S RECIPES
Nov 15, 2022 The Apple Financier Tart recipe should make enough food for 6 servings. You can add your own personal twist to this Apple Financier Tart recipe, depending on your culture or family … Recipe for Apple Financier Tart by …
From dawnsrecipes.com


APPLE HONEY CAKE - THE DAILY MEAL
Sep 4, 2013 3 tablespoon unsalted butter; 1 cup heavy cream; 1/4 cup plus 3 tablespoons confectioners’ sugar; 2 tablespoon honey; 1 cup 2 tablespoons all-purpose flour
From thedailymeal.com


APPLE FINANCIER CAKES - SHIRLGARD
Nov 9, 2015 Turn off the heat after about 10 minutes when the solids in the bottom of the pan reach a nut brown. Immediately strain through a fine mesh sieve. Weigh out the 115g (1/2 cup) needed for the recipe and let cool. BEAT …
From shirlgard.com


APPLE HONEY FINANCIER TART RECIPE - FOOD REPUBLIC
Jun 9, 2015 Preheat the oven to 350°F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool. Put …
From foodrepublic.com


EASY PUFF PASTRY APPLE TART - ZESTFULKITCHEN.COM
4 days ago Peel and slice apples ¼-inch thick. In a large mixing bowl, toss apples, sugar, cinnamon, nutmeg and pinch of salt until evenly coated. Unfold thawed puff pastry on …
From zestfulkitchen.com


HIGH-RISE APPLE FINANCIER TART - SHIRLDGARD.SUBSTACK.COM
Nov 6, 2023 High-Rise Apple Financier Tart Store-Bought Puff Pastry + Apples = Fabulous Fall Desserts. Shirl Gard. Nov 06, 2023. 5. Share this post. High-Rise Apple Financier Tart. …
From shirldgard.substack.com


APPLE FRANGIPANE TART (FRENCH NORMANDE RECIPE)
Oct 24, 2024 ⭐ Why You’ll Love This Almond Apple Tart Recipe . Easy, Modular Steps - Since you can make the tart dough, bake off the tart shell, and whip up a batch of frangipane filling weeks (or even months) in advance, it’s …
From emilylaurae.com


APPLE FINANCIER TART : RECIPES : COOKING CHANNEL RECIPE | COOKING …
Cooking Channel serves up this Apple Financier Tart recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel28.sni.foodnetwork.com


APPLE FRANGIPANE TART - AN EASY FRENCH CLASSIC DESSERT
line a 24 cm (9 1/2 inch) flan tart tin with pastry. with a fork prick the base of the pastry about 12 times. refrigerate for an 1 hour - chilling the pastry after handling, helps pastry to relax and reduces shrinkage during baking. trim excess pastry …
From recipewinners.com


APPLE AND HONEY FINANCIER TART - DO YOU KNOW THE MUFFIN MAN?
Oct 1, 2022 Apple and Honey Financier Tart For Rosh Hashanah this year, we were invited to some meals in Toronto. ... Apples vary in size so much, so “3 medium” is still pretty subjective. …
From gnufmuffin.com


APPLE FINANCIER TART : RECIPES - COOKING CHANNEL RECIPE
Sep 10, 2012 Stir the reserved liquid back into the diced apples. Pour the apple mixture into the tart shell and spread in into an even layer. Scrape the financier batter over the apples, covering them completely. Bake the tart for 45 to 50 …
From cookingchanneltv.com


Related Search