Mini Apple Tartlets with Pastry Cream

Name: Mini Apple Tartlets with Pastry Cream
Ingredients: 2 red apples; 1 sheet puff pastry; 4 1/4 cups water (1 liter); 2 tablespoons sugar (about 25 grams); 1 tablespoon apricot jam; 2 tablespoons water (about 30 ml); 1 1/2 cups milk (about 350 ml); 4 egg yolks; 1/4 cup cornstarch (about 35 grams); 1/3 cup sugar (about 80 grams); 1 vanilla bean; 2 tablespoons butter (about 30 grams)

Moi @cook_19156803

Once again, mini apple tartlets, but this time I added pastry cream.

Moi @cook_19156803

Once again, mini apple tartlets, but this time I added pastry cream.

Saved

Ingredients

2red apples
1 sheetpuff pastry
4 1/4 cupswater (1 liter)
2 tablespoonssugar (about 25 grams)
1 tablespoonapricot jam
2 tablespoonswater (about 30 ml)
Pastry cream
1 1/2 cupsmilk (about 350 ml)
4egg yolks
1/4 cupcornstarch (about 35 grams)
1/3 cupsugar (about 80 grams)
1vanilla bean
2 tablespoonsbutter (about 30 grams)

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Steps

1

Whisk the egg yolks, sugar, and vanilla together. When the mixture becomes pale, add the cornstarch. Heat the milk, and once hot, pour it into the egg mixture while whisking. Return everything to the saucepan and stir quickly. When it thickens, turn off the heat and add the butter. Keep mixing for a bit, then pour into a bowl, cover with plastic wrap, and chill in the fridge.
2

Place the puff pastry sheet into tartlet molds.
3

Arrange apple slices on parchment paper.
4

Roll up the apple slices.
5

Fill the tartlet molds with pastry cream and add the rolled apple slices on top.
6

Bake for 35 to 40 minutes at 350°F (180°C). Heat the apricot jam and water in the microwave, then brush over the tartlets when they come out of the oven or use a glaze.