Michel Roux has 3 Michelin stars and he has had them for 23 years. There is nothing wrong with his cooking, OOOHHH NOOO. His cookbook "Pastry" sold 430,000 copies. So I don't know what wicked force got hold of me, which mischievous cell in my brain took control when I decided to add crystallized ginger to his apple tart recipe. The only thing, I can say is : "Sorry, Monsieur Roux"..........."but it was a really good idea".
Apple and ginger is a marriage made in heaven and the refreshing kick which you get from biting in the already lovely apple tart does not go unnoticed.
So here it is for a truly delicious desert, to be eaten barely cool from the oven you will need:
Apple and ginger is a marriage made in heaven and the refreshing kick which you get from biting in the already lovely apple tart does not go unnoticed.
So here it is for a truly delicious desert, to be eaten barely cool from the oven you will need:
APPLE TART WITH CRYSTALLISED GINGER
300g puff pastry
6 dessert apples, about 850g
1 vanilla pod, split length-ways
60g butter
80g caster sugar
Roll out the pastry to a round, 3 mm thick, and use to line a lightly buttered 24 diameter (3mm deep) lose bottomed tart tin of flan ring. Pinch up the edges with your index finger and thumb at 1 cm intervals to make a fluted edge a little higher that the rim. Chill in the fridge for at least 20 minutes ( now as yo will see I need a little practice and the final result should look nothing like the picture)
Preheat the oven to 200C/Gas 6, Peel, core and halve the apples. Place cut-side down on a board and cut into 2 mm thick slices, Put a third of the apples (the outer smaller slices) into a saucepan. Keep the other two-thirds packed together (to stop them discolouring). Add 50 ml water, the vanilla pod and butter to the apples in the pan and cook gently until tender. Take off the heat, discard the vanilla pod and work the apples, using a whisk, to a compote consistency. Leave to cool. For the glaze, in a small pan, dissolve the sugar in 40ml water. Bring to the boil and bubble for 4-5 minutes to make a syrup. Leave to cool.
Prick the base of the pastry case lightly, Pour in the cold apple compote and spread gently with a spoon. Arrange a border of overlapping apple slices around the tart, then arrange another circle inside, with the slices facing the other way. Fill the centre with a little rosette of small slices, trimming to fit as necessary. Bake for about 15 minutes until the pastry and apples are evenly cooked to a light golden colour.
Leave the tart to cool for at least 20 minutes before removing the flan ring or tart tin. Brush the top with the glaze, place the tart on a wire rack and leave until just cooled. Transfer to a plate and serve cut into slices.
300g puff pastry
6 dessert apples, about 850g
1 vanilla pod, split length-ways
60g butter
80g caster sugar
Roll out the pastry to a round, 3 mm thick, and use to line a lightly buttered 24 diameter (3mm deep) lose bottomed tart tin of flan ring. Pinch up the edges with your index finger and thumb at 1 cm intervals to make a fluted edge a little higher that the rim. Chill in the fridge for at least 20 minutes ( now as yo will see I need a little practice and the final result should look nothing like the picture)
Preheat the oven to 200C/Gas 6, Peel, core and halve the apples. Place cut-side down on a board and cut into 2 mm thick slices, Put a third of the apples (the outer smaller slices) into a saucepan. Keep the other two-thirds packed together (to stop them discolouring). Add 50 ml water, the vanilla pod and butter to the apples in the pan and cook gently until tender. Take off the heat, discard the vanilla pod and work the apples, using a whisk, to a compote consistency. Leave to cool. For the glaze, in a small pan, dissolve the sugar in 40ml water. Bring to the boil and bubble for 4-5 minutes to make a syrup. Leave to cool.
Prick the base of the pastry case lightly, Pour in the cold apple compote and spread gently with a spoon. Arrange a border of overlapping apple slices around the tart, then arrange another circle inside, with the slices facing the other way. Fill the centre with a little rosette of small slices, trimming to fit as necessary. Bake for about 15 minutes until the pastry and apples are evenly cooked to a light golden colour.
Leave the tart to cool for at least 20 minutes before removing the flan ring or tart tin. Brush the top with the glaze, place the tart on a wire rack and leave until just cooled. Transfer to a plate and serve cut into slices.
Recipe from Michel Roux : " Pastry, savoury & sweet" published by Quadrille
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