Apple Bretonne tartlets (Tarte Bretonne aux pommes) - 7/01/12
Last year when I went to New York I had a chance to stop by Sarabeth's bakery located in the former Nabisco building which is now Chelsea market. Unfortunately by the time we got to the bakery, it was closed but I had a chance to see the bakers behind the windows making bread for the next morning. The Apple Bretonne tartlets recipe is from her cookbook: Sarabeth's bakery from my hands to yours.
The tartlets are made with a Pâte Sucrée crust filled with a vanilla cream, apples cut in cubes, and topped with crunchy almond and the result is a delicious tartlet!
Here is a quote from Sarabeth about the Apple Bretonne tartlets:
"This could be one of my all time favorite desserts. What I love about these tartlets are the multiple flavors and textures that you can experience in just one bite. First, comes the crunchy almond topping on the roof of your mouth and then the buttery flavor of the crisp crust crunching between your teeth. Next, so smooth and tasty, is the unexpected almond cream surrounding the slightly tart apples. Last, but not least, is the intense flavor of the fresh vanilla bean." —Sarabeth.
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Sarabeth is absolutely right the tarts has layers of flavors and texture and I really enjoy it. The preparation is a bit lengthy but it is worth all the effort!
Serve it as it is or with a scoop of ice cream!
I brought these tartlets to my friends' party and they were a hit! Everyone really enjoyed the tartlets especially the extra crunch of the almond on top!
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Since I have a tartlet leftover from the party, I saved it and ate it for breakfast with a hot cup of coffee the next morning...it was heavenly!
Preparation work..
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Apple filling 4 medium apples, peeled & cored, cut into small cubes 3/4cup granulated sugar 1 teaspoon fresh lemon juice 1 tablespoon all purpose flour 1 teaspoon pure vanilla extract
Vanilla cream 3 large egg yolks (save white for the almond topping) 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 4 tablespoons unsalted butter at room temperature 1/4 cup all purpose flour |
Almond topping 3 large egg whites, at room temperature 1/2 cup granulated sugar 2 cups sliced toasted almonds
Tart crust 1 batch of Pâte Sucrée Click on LINK for recipe
Equipment: 6 fluted tartlets molds - 3 3/4 x3/4 inch with removable bottoms.
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Roll out your dough to fit 6 tartlets mold. Put the refrigerator for about 20 minutes before you want to bake them. For the pate sucrée click on LINK for recipe |
Preheat the oven at 350 degrees. Line each tartlet with a parchment paper and fill with weights . Bake until the dough is set and dry but not beginning to brown, about 15 minutes. Remove from the oven and remove the parchment paper and weights and let it cool down. |
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Peel and core your apples. Cut them into cubes. |
Put the apples in a large bowl add sugar and squeeze the lemon juice. Set aside for at least 30 minutes or a few hours. |
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After a few hours you will see that there are juices from the apples, pour it all away. |
Add the flour and mix it all together. Set aside until ready to use. |
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Prepare the vanilla cream by using a handheld electric mixer on high speed, beat the egg yolks, confectioners' sugar and vanilla extract until thickened about 2 minutes. |
Add the butter, then the flour and beat until very pale and fluffy about 2 minutes. Set aside. |
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to make the almond topping: whisk the egg whites in a medium bowl until foamy. Whish in the sugar. |
Add the almonds and mix gently with a spoon until the almonds are well coated. Take care not to break the almonds. Set aside. |
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Spoon the vanilla cream into each pre-baked tartlets. |
Filled the tartlets with the cubed apples. |
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Spread evenly with a small spoon the almond topping over the apples, masking the apples as best as you can. |
Pre-heat the oven at 375 degrees. Bake the tartlets for about 30 minutes. Rotate your pan halfway trough, until the crusts are golden brown and the tartlets feel firm when gently pressed with your finger in the center. |
Freshly out of the oven. Un-mold and let the tartlets cool down before serving.
