This week I made another type of shortcrust pastry, this time the one that is used for a shortbread (not the English type of shortbread though, that one is more crumbly). This recipe calls for quite some sugar. While making it I was considering changing the amount of sugar. But I did make a strong resolution to follow the recipes. So I added all the sugar. And I like it, but it is a very sweet pastry. I know some people loved it, but I have a preference for less-sweet-more-salty desserts (I love salt in my desserts, I’m just strange that way). So if you are not so much into very sweet, have an espresso on a side, then it’s absolutely perfect.
And if you have some dough leftover you can make someone happy with cookies!
Apple Upside Down Tart
adapted from Christophe Felder
For the tart:
- 3 egg yolks,
- 130 g sugar,
- 150 g butter,
- 200 g flour,
- pinch of salt (I made it 1/2 tsp.),
- 11 g baking powder.
For the filling:
- 100 g sugar
- 3 tbsp. water,
- 4 baking apples, peeled and quartered,
- 1 tbsp. butter,
- juice of 1/2 orange,
- 50 g redcurrant jelly,
- 40 g white chocolate,
- 2 tangerines, filleted,
- 1 tbsp. apricot jam.
- Whisk egg yolks with sugar until pale and creamy.
- Add softened butter and beat with a wooden spoon until smooth.
- Sift the flour with salt and baking powder. Beat again until smooth.
- Flatten into a disk, wrap in plastic and chill in the fridge for 2 hours.
- Preheat the oven to 180 C.
- Combine 100 grams of sugar and 3 tablespoons of water in a pan. Cook over medium heat, stirring until the sugar dissolves.
- Let the syrup simmer until it’s lightly brown (don’t stir it at this point).
- Pour the caramel on a baking sheet lined with baking paper. Let it cool and brake into pieces.
- Arrange the apple in on oven proof skillet. Put caramel pieces on top of the apples. Add butter and orange juice and bake for 20 minutes.
- Butter the 24 cm tart pan. Roll out the pastry to the sieze (it shuld be around 5 mm thick).
- When the apples are read, bake it in the middle of the oven for 15 to 20 minutes, until it’s golden.
- Let the dough cool and remove from the tart shape.
- Melt the chocolate and brush it thinly over the tart shell (this will stop the tart from getting too soggy).
- Spread the red currant jelly on the cooled chocolate and then arrange the apples (caramel side up).
- Arrange the tangerine segments on top of the tart. Brush the top with warmed up apricot jam. Et voila!
Eat immediately, the crust is at its best just after making. Enjoy!