A classic recipe that every country in the world has its own name for the Tarte aux Pommes. The famous Apfelstrudel in the Germanic world, Cobbler in the United States and United Kingdom, un Pie de Manzana in Spanish speaking countries, 日本ではりんごのタルトですね。
This recipe is made out of Shortcrust pastry (Pâte brisée)(Mürbeteig)(Masa quebrada)(キッシュ生地). The tartness of the apples and the touch of sweetness of the Royale make this dessert a wonderful experience for children and adults. You may serve warm with vanilla ice cream, or just a little bit of whipped cream.
This recipe is from my wonderful Professeur Chef Pâtissier Jacques Steffen, name of the book “Pâtisserie et desserts”. Thank you for all the knowledge you gave us Monsieur Steffen! The book is available at www.amazon.com , it is worth getting this book, because it gives you all the basics that a Chef Pâtissier should know. The book is in french.
Before you start, you need to be organized, start with the dough, while dough is resting for 30min. then make the royale, while royale is getting warmer in your pot, then work on the apples.
Pâte brisée for a pie form of 28cm de dm.
65g butter cold
130g flour Typ 405
1.butter must be cold, so make like flakes and start mixing with flour, water, salt, little by little and make the dough. Don’t work on the dough too much, because it might get hard.
2.once the dough is ready, let it rest for at least 30min.
3.after 30 min. roll the dough, put it in your pie form, make little holes with a fork, so that it bakes all the way, nicely, put the apples and the Royale sauce.
4.then springle all your pie with white sugar, just little, the put in the oven for 30 to 40min at 240C
5.when pie is ready, spread apricot jam on all your pie, I spread my homemade apple-mango jam..
|butter must be cold|
|let dough rest for at least 30 min.|
1 cup milk
little vanilla (this is not in the book, but I like vanilla)
1. battle egg and all in the milk and warm it with a wooden spoon, little by little in medium, low heat, watch out that your egg does not cook. The liquid will become like custard.
I used 4 Braeburn apples, but you can use any apples you like. Peel, cut in slices.
Preparation time: 30 minutes
Baking time: 30 to 40 minutes
As I mentioned, you need to be very well organized for this recipe, I tried 3 times, before I can present you this Tarte aux Pommes.
Bon dimanche à tous!