Creme Patissiere For Apple And Passion Fruit Tartlets Recipes
APPLE AND PASSION FRUIT TARTLETS
This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- On a lightly floured work surface, roll out puff pastry to 1/16-inch thick. Using a 4 1/2-inch round pastry cutter, cut out six rounds. Brush a baking sheet with a little cold water and, using a spatula, transfer rounds to baking sheet. Transfer baking sheet to refrigerator and chill for 20 minutes.
- Preheat oven to 375 degrees. Prick rounds in five places with the tines of a fork. Divide creme patissiere evenly between each of the pastry rounds. Spread creme patissiere evenly, leaving a narrow border around the edges.
- Peel apples; slice in half and remove the stem and core. Thinly slice each half. Arrange each sliced half on a pastry round in an overlapping circle. Transfer to oven and bake for 15 minutes.
- Remove tartlets from oven and sprinkle with sugar. Return to oven and continue baking 5 minutes more. Immediately transfer tartlets to a wire rack using a spatula.
- Cut each passion fruit in half and scrape out the pulp and seeds directly onto the tartlets just before serving.
CREME PATISSIERE FOR APPLE AND PASSION FRUIT TARTLETS
Use this creme patissiere recipe when making the delicious Apple and Passion Fruit Tartlets-both recipes are courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 pound 10 ounces
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
- In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.
- Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.
- Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.
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- For the pastry, put the flour in a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar then add the egg.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7, then grease six 10cm loose bottom fluted tart tins. Divide the pastry into six and roll each piece into a circle measuring approx 16cm in diameter.
- Place the tart tins on a baking sheet and prick the pastry bases with a fork. Line each tin with baking paper and fill with baking beans. Bake for 10 mins then remove the beans and paper, reduce the oven temperature to 200˚C/180˚C fan/gas mark 6 and bake for a further 10 mins until the pastry is crisp and golden.
- To prepare the crème patissiere, heat the milk gently in a pan until it almost boils then remove from the heat. Mix together the egg yolks, sugar, vanilla and corn flour in a bowl then add the milk stirring continuously.
- Spoon the crème patissiere into the tart cases, smooth to level and allow to cool. Top the cooled crème patisserie with generous quantities of fruit.
- For the glaze, gently warm the apricot jam and water together in a saucepan over a low heat and mix well. Remove from the heat, sieve to create a smooth glaze then gently spoon over the fruits.
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