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Apple Walnut Tart with Maple Custard

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Hello everyone!

I’m here in Minnesota, a quick pit stop and visit with my sister before the big move to Madison, WI on Friday. Last week was such a whirlwind with the packing and moving and leaving the house in Washington. .  but I am starting to get excited about the move.

These next couple of weeks will be all about settling in and unpacking so I reached out to a few friends and asked for some guest post help.

I am SO thrilled to bring you this freaking GORGEOUS Apple Walnut Tart from my friend, Allie today. Allie blogs at Baking A Moment. We recently met in person at IFBC and she is the sweetest person you will ever meet. Her blog is amazingly beautiful and with recipes like Vanilla Malt Layer Cake with Cashews and Salted Caramel and Apple Cinnamon Pancake Cupcakes, you can absolutely see the Pastry Chef in her come shining through.

Allie now has the greatest job in the world- being a mother to her two small boys. And after the kids are off at school, she heads straight to the kitchen where you will find her whipping up something fantastic. Those quiet moments in the kitchen are her oasis. Her desserts are pure loveliness and are so beautiful. My jaw dropped when I saw this one. Stunning.

So. .  without further ado, here’s Allie!

Autor: Pavla Šůstková
Hodnocení:
1 (hlas)
Doba přípravy:

Ingredience

    For the Walnut Crust:
    • 2½ cups walnut pieces (don’t waste your money on halves)
    • 4 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
    • 1 egg white
    • ¼ teaspoon kosher salt
    For the Custard:
    • ¼ cup cornstarch
    • ¼ teaspoon kosher salt
    • 1 cup heavy cream
    • ½ cup milk (I used 1%)
    • ½ cup pure maple syrup
    • 2 teaspoons vanilla extract
    • 4 eggs
    Additionally:
    • 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
    • juice of a lemon
    • ¼ cup apricot jam, warmed (optional)

Příprava jídla

Make the Crust:
  1. Preheat the oven to 400 degrees F.
  2. In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
  3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
  4. Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  5. Bake for 15 minutes.
  6.  
Make the Custard:
  1. In a medium pot, whisk the cornstarch and salt together.
  2. Slowly pour in the cream, milk, maple syrup, and vanilla, whisking, to avoid lumps.
  3. Place the pot over medium heat, and bring to a bare simmer. Turn the heat down to low.
  4. Crack the eggs into a small bowl, and ladle about a half cup of the hot cream mixture over the eggs, whisking to combine. Repeat with more hot cream, until the eggs are warmed.
  5. Pour the egg mixture into the pot with the remaining cream mixture, whisking vigorously.
  6. Continue to cook, whisking, until the mixture is hot and thickened (it should coat the back of a spoon).
  7. Pour the mixture through a fine-mesh strainer, into a heat-safe vessel, and press cling wrap over the surface so that a skin will not form. Refrigerate until cooled.
  8.  
Assemble the Tart:
  1. Spread the maple custard in the walnut tart shell.
  2. Warm the apple slices in the microwave until pliable.
  3. Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
  4. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).
REKLAMA

Komentáře

Obrazek uzivatele
It looks fantastic, these roses, must try! Very nice, very inspirative, really a nice idea..)
Obrazek uzivatele
Už jsem sem jeden komentář dala, byl pochvalný, a musím ho vzít zpět.
Opravdu je třeba mít formu která se dá rozdělat, pokud takovou nemáte, korpus je velmi křehký a křehčí, než bych čekala.
Nenašla jsem jablka, která by se dala takto ohýbat,a to máme sad, 6 tun jablek a minimálně 30 odrůd. Sice jsem jich tolik nevyzkoušela, protože na některé už je pozdě i ve sklepě, ale ani tak jsem neuspěla. Odrůdu Macoun nemáme a návod, jak zpružnit plátky jablek, aby se daly takto svinout jsem nenašla, v roztoku s citrónem světlé zůstaly, ale to je tak asi všechno. dejme tomu, že je to moje chyba.
Ale i tak jsem dala koláč dohromady, vzhledný tedy nebyl - ovšem výsledná chuť byla ubohá.
Příliš mnoho ořechů přebilo nijakou chuť náplně a ty ozdobné plátky jablek si s ořechy taky neporadily.
Nevyvážené, nedobré a nikdo to nakonec nedojedl. Druhý den jsem zbytky korpusu nalámala a zapekla s dobrým vaječným krémem a výraznými hruškami, to dobré bylo.
Ale těch ořechů je škoda, takže nedoporučuju tento recept a odebírám z kuchařky.
Obrazek uzivatele
ještě dodám, měla jsem jablka v mikrovlnce, ale nepodařilo se je svinout bez polámání.

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