granny's apple tartelettes

Published by

Jeanine Gabrielle

April 26, 2009

i stumbled upon this recipe while surfing random blogs… it looks so yummmmy, it’ll be a pity not to share!

if anyone tries this recipe please let me know if it’s good!

Apple Tartelettes Recipe:
Makes four 4- inch tartlets

Pate Sucree:
2 tablespoons (20gr) slivered almonds
1/2 (60gr) cup powdered sugar, unsifted, divided
1/2 stick (56.5gr) unsalted butter, at room temperature
pinch of salt
3/4 cup (90gr) all-purpose flour
1 egg yolk

Preheat oven to 350F.
Place almonds and 1 tablespoon powdered sugar in a food processor. Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined. Slowly add remaining powdered sugar and flour and mix well. Add the egg yolk and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.
Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/8-inch thick. Cut out four 6- inch rounds and fit them inside four 4- inch tartlet molds, patting the dough in with your fingertips if it breaks on you as you transfer the rounds. Gather the scraps and set aside.
Prick the dough with a fork and refrigerate 30 minutes.
Preheat the oven to 350F and bake the shells for 12 to 15 minutes. Let cool on wire racks.

Apple Compote:
1/2 vanilla bean
1 teaspoon (2gr) ground cardamom
2 tablespoons sugar
4 medium apples (your preference. I went with Fuji)
1/4 cup to 1/3 cup (60 to 80ml) water

On a flat surface, cut the vanilla bean in half lenghtwise without cutting all the way through and scrape the seeds from the pods with a pairing knife. Place them in a large saucepan along with the cardamom and sugar. Set aside.
Peel, core and roughly chop the apples. Add them to the vanilla and sugar mixture along with the water. Bring the mixture to a simmer over medium heat. Turn the heat down, cover and let the apples stew for 30 to 45 minutes. Check every 20 minutes to and add water to the mixture if the liquid evaporates faster than the apples can cook. I tend to cook mine just unti soft so that they keep a bit of texture under the tooth. Remove from the heat and let cool to room temperature. Divide the mixture evenly among the tart shells.

Apple Topping:
2 tablespoons (15gr) granulated sugar
zest of half a lemon
2-3 medium apples

In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar.
Peel, core and thinly slice the apples (the thinner the prettier. Decoratively arrange the slices over the compote and sprinkle evenly with the sugar.
Bake at 350F for 20 to 25 minutes or until the top appples are golden brown.