Melt-in-Your-Mouth Apple Tart

Name: Melt-in-Your-Mouth Apple Tart
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams Cake flour; 1 tbsp Sugar; 1/3 tsp Salt; 50 grams Unsalted butter; 1 Egg; 30 grams Unsalted butter; 30 grams Sugar; 1/2 Beaten egg; 30 grams Almond flour; 1 tsp Cake flour; 1 tsp Rum; 2 Eggs; 30 grams Sugar; 1 dash Salt; 2 tbsp Cornstarch (or cake flour); 200 ml Milk; 1 tsp Rum; 1 dash Apricot jam (for finishing); 2 Apple Compote

cookpad.japan @cookpad_jp

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.

Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.

Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

cookpad.japan @cookpad_jp

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.

Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

Mamami's "Easy!! Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote.

Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like. Recipe by Akito mama

Saved

Ingredients

6 servings

◇Tart crust
180 gramsCake flour
1 tbspSugar
1/3 tspSalt
50 gramsUnsalted butter
1Egg
◇Almond filling
30 gramsUnsalted butter
30 gramsSugar
1/2Beaten egg
30 gramsAlmond flour
1 tspCake flour
1 tspRum
◇Custard Cream:
2Eggs
30 gramsSugar
1 dashSalt
2 tbspCornstarch (or cake flour)
200 mlMilk
1 tspRum
1 dashApricot jam (for finishing)
2Apple Compote

Saved

Steps

1

Bring the butter and eggs to room temperature. Sift the flour and set aside.
2

< Tart crust > Put the butter into a bowl and whip until creamy. Add the salt and sugar and mix until white and fluffy.
3

Add the beaten egg in a little at a time and mix. Add the flour and cut in with a rubber spatula. Bring the dough together and wrap with plastic wrap.
4

Let the tart dough chill in the refrigerator for about 2 hours.
5

Roll out the dough until larger than the tart pan and line the pan with the dough. Cut off the excess dough, wrap the crust in plastic wrap, and chill for 30 minutes.
6

Put baking weights in the tart and bake in an oven at 180°F Celsius for15 minutes. (If you don't have baking weights, poke holes in the bottom of the tart crust dough with a fork.)
7

〔Almond filling〕Whip the butter in a bowl until creamy. Add the sugar and mix with a whisk until fluffy.
8

Add the beaten egg a little at a time, whisking well as you go. Add the rum, almond flour, and cake flour and mix well.
9

Remove the baking weights from the tart crust and fill with the almond batter. Smooth out the surface and bake in an oven at 170°F Celsius for 20 minutes.
10

〔Custard cream〕 In a pot, mix together the egg, sugar, salt, and cornstarch. Add the milk a little at a time while mixing well.
11

Turn the heat to medium while stirring. When thickened, remove from the heat. Strain, then add the rum.
12

Pour the custard into the tart. Slice the apple compote into 1cm slices and top the tart with them. Bake at 170°F Celsius for 20~25 minutes.
13

When done baking, top with apricot jam and enjoy.