Apple Tarte Fine... This is a fabulous dessert! A GREAT finish to an elegant dinner. This is one of those recipes that I wish I would have come up with on my own! But, I am glad I saw it and tried it....you can actually see the recipe here. Another great recipe from Gordon Ramsay. Ok, so mine doesn't look as great as his, but it was still delicious!
I had all the ingredients at home and whipped it up in no time. It is so easy to make...it looks and tastes wonderful. He actually makes the puff pastry discs larger than I have made mine....uses a salad plate as the guide to cut the puff pastry circles. I chose to make mine about 3 1/2- 4 inches in diameter, using a plastic container. This way they become individual servings and you don't have to worry about cutting slices and messing up the presentation. Plus, everyone gets their own piece:).
I used a small apple for the slices. Made it easier to place them on the puff pastry....alternately, you can cut the slices in half, if the apple is bigger. I love the fact that this dessert is small enough that you don't have to worry too much about the calorie intake...and you still have a lovely dessert! My ice scream "scoop" is actually 1 TBS...as I used a stainless steel measuring TBS to scoop out the ice scream:). I also used my own puff pastry to make this dessert, but you can use your own or use store bought.
A blow torch is ideal to caramelize the sugar on top... after it is baked. But since I don't have a blow torch, I ended up placing mine under the broiler... for a few minutes. Sure, it didn't have that dark golden color, but it was just as delicious:). Though ideally Braeburn apples is used in this recipe( they don't make the puff pastry soggy). I am sure granny smiths will work as well. This dessert is a winner in our house! Hope you enjoy...
I used a small apple for the slices. Made it easier to place them on the puff pastry....alternately, you can cut the slices in half, if the apple is bigger. I love the fact that this dessert is small enough that you don't have to worry too much about the calorie intake...and you still have a lovely dessert! My ice scream "scoop" is actually 1 TBS...as I used a stainless steel measuring TBS to scoop out the ice scream:). I also used my own puff pastry to make this dessert, but you can use your own or use store bought.
A blow torch is ideal to caramelize the sugar on top... after it is baked. But since I don't have a blow torch, I ended up placing mine under the broiler... for a few minutes. Sure, it didn't have that dark golden color, but it was just as delicious:). Though ideally Braeburn apples is used in this recipe( they don't make the puff pastry soggy). I am sure granny smiths will work as well. This dessert is a winner in our house! Hope you enjoy...
You will need:~ this makes 3 apple tarte fine~ you can double the recipe or even make them bigger ~
1 large Braeburn apple, or 2 small
1-2 TBS butter, softened
2-3 TBS raw sugar
1 TBS powdered sugar
Directions:
1. Preheat the oven to 425F.
2. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness.
3. Using a 3 1/2 - 4 inch plate or saucer or a plastic container as a guide, cut out 3 rounds and place on a parchment lined baking sheets.
2. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness.
3. Using a 3 1/2 - 4 inch plate or saucer or a plastic container as a guide, cut out 3 rounds and place on a parchment lined baking sheets.
4. Prick the pastry all over with a fork to stop it from puffing up.
5. Sprinkle a bit of the raw sugar on top of the pastry.
6. Peel, core and thinly slice the apples.
6. Peel, core and thinly slice the apples.
7. Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly.
8. Place a few pieces of apple rings in the middle to finish.
9. Brush them with softened butter and sprinkle with another layer of raw sugar.
8. Place a few pieces of apple rings in the middle to finish.
9. Brush them with softened butter and sprinkle with another layer of raw sugar.
10. Bake the tarts for 10 -15 minutes until the pastry is cooked. Check so as not to burn.
11. Add another sprinkle of raw sugar and place under broiler for a few minutes... heat to 500F and place sheet on top rack. Or use a blow torch.
11. Add another sprinkle of raw sugar and place under broiler for a few minutes... heat to 500F and place sheet on top rack. Or use a blow torch.
Watch carefully!
12. Dust with icing sugar. Serve the tarts warm, with a scoop of caramel ice cream....or your favorite ice cream.
12. Dust with icing sugar. Serve the tarts warm, with a scoop of caramel ice cream....or your favorite ice cream.
4 comments:
Perfect, I have been hunting on the internet for an apple dessert using puff pastry using UK measurements and it was yours that finally made the journey end!! Loved the photos too, really helps because I'm rubbish at cooking. I'm going to try next week and fingers crossed it will work!! You've made me hungry...very hungry!!
Angel, I am so glad you stopped by...we really like this apple dessert. So impressive! It goes wonderfully well with some vanilla ice cream. Hope you like it as well. ~Ellie
I've also made this dessert. I wish I'd found your instructions first though! Would have been soooo much easier. I went through 5 trial and errors, but finally achived the wonderful end product! ( I was rather full by the end of testing, as I ate all 5 failures LOL) One thing I added to one of the trials was cinnamon and nutmeg to the sugar mix that went on top of the apples. Gave it a real "Holiday" taste. I also let it caramelize a little more too. It was a HUGE hit at the pot luck. Especially presentation. I walked around halfway through the meal with several on a metal pizza pan and 'torched' them for each person individually. Table side apple tart flambe' hahaha!
Lynne, We love this dessert, it's so nice to be able to make individual servings... makes it look more elegant. And everyone I've made it for has really enjoyed it.
So glad you ended up trying the dessert... Love your addition of the cinnamon and nutmeg... what a great idea! Thanks for your feedback and for stopping by.
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