Gingered apple tarts recipe
Gingered Apple Tarts recipe
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- 400 grams (14 ounces) all-purpose flour
- 150 grams (5 ounces) sugar
- 1 ml (1/4 teaspoon) salt
- 10 ml (2 teaspoons) powdered ginger
- 305 grams (10 ounces) unsalted butter, cut into 6-ml (1/4 inch) cubes
- 1 egg yolk plus 1 whole egg
- 250 ml (1 cup) apple juice, chilled
- 30 ml (2 Tablespoons) freshly grated ginger
- 45 ml (3 Tablespoons) cornstarch
- 6 Granny Smith apples
To make the pastry, combine the flour, sugar, salt, and ginger and cut in the diced butter until the mixture has the consistency of cornmeal. Place the mixture in a food processor, add the egg yolk and whole egg, and process just until it forms a ball. Remove, wrap in plastic wrap, and let the pastry rest in the refrigerator for 6 to 8 hours.
Remove dough from refrigerator and allow it to warm up for 16 minutes. Roll out and cut into six 10-centimeter (4 inches) rounds. Prick the rounds with a fork and bake at 180 degrees C (350 degrees F) for 15 minutes. Pastry should be light brown.
To make the apple glaze, heat 150 milliliters (2/3 cup) of the apple juice with the ginger until it boils. Mix the cornstarch with the remaining chilled apple juice. Stir into the heated juice mixture and bring back to a boil, cooking and stirring until the mixture becomes clear. Remove from heat and cool.
To assemble, peel, core, and slice the apples thinly and arrange decoratively on top of the pastry rounds. Bake for 20 to 25 minutes at 180 degrees C (350 degrees F). Cool for 30 minutes, then brush with apple juice glaze. To serve, spoon a little of the reserved cranberry liquid (see Dried Cranberry Ice Cream recipe) onto each plate. Warm the tarts in a 200-degree C (400-degree F) oven for 2 minutes. Place warmed tarts on plates, add a scoop of dried cranberry ice cream, and serve.
Reference: Gingered apple tarts recipe
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