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Recipe Tart with frangipane cream and apples of of 17-12-2010 [Updated on 29-08-2018]
Some time ago, when I was leafing through a magazine, my eye fell on the frangipane cream, a kind of almond custard, with the addition of butter. I saw a bit around and I noticed that there are dozens of versions and all different both in the ingredients and in the preparation so I groped a little while obtaining a truly delicious result. With the frangipane cream obtained, I decided to make a tart using a puff pastry base instead of a layer of pastry and then to give an extra touch, I added a layer of apples on the surface. A delicacy came out of it :)
How to make Tart with frangipane cream and apples
Prepare the cream by whipping the egg yolks with the sugar. Incorporate the flour, mixing until the mixture is smooth and homogeneous
Add the milk a little at a time, continuing to mix until completely absorbed.
Put the mixture on the stove and cook over low heat, stirring with a wooden spoon until the cream has thickened.
In the meantime, prepare the almond cream by working the butter together with the icing sugar and finely chopped almonds to obtain a cream
As soon as the cream is ready, turn off the heat and add the almond cream, mix until a smooth and homogeneous cream is obtained.
Line a mold with parchment paper and cover with the puff pastry then pour the frangipane cream into it
Peel the apples, cut them into slices and cover the whole layer of cream with them; then fold the edges of the puff pastry over the apples. Brush with a little milk or an egg yolk, sprinkle with sugar and bake.
Cook the tart with frangipane cream and apples at 180 ° for about 30 minutes. Remove from the oven and allow it to cool completely before lifting it from the mold.
Let the cake rest for a couple of hours before cutting it into slices and serving it.