Upside Down Apple Tarts
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
41
Spice
31
Sweetness
43
Sourness
30
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
Whole Milk1 cup
Sugar (divided)1.5 tbsps
All-Purpose Flour1 tbsp
Cornstarch1 large
Egg Yolk3 tbsps
Unsalted Butter (melted)3 tbsps
Light Corn Syrup2 tsps
WaterDirections:
1
Make pastry cream: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
2
Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar
3
Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl
4
Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth
5
Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking
6
Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes
7
Remove from heat and stir in butter until melted
8
Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes
9
Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
10
Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar
11
Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl
12
Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth
13
Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking
14
Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes
15
Remove from heat and stir in butter until melted
16
Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes
17
Make tarts: Preheat oven to 400°F with racks in upper and lower thirds
18
Line 2 large baking sheets with parchment paper
19
Peel and core apples, then cut into 1/8-inch-thick wedges
20
Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide
21
Punch out center of each round with cookie cutter and transfer to baking sheets
22
Discard vanilla pod and transfer pastry cream to pastry bag
23
Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over)
24
Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter
25
Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes
26
Meanwhile, stir together corn syrup and water until smooth
27
Remove baking sheets from oven and flip each tart over with a large spatula
28
Generously brush pastry with some of corn syrup mixture
29
Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more
30
Cool 10 minutes
31
Serve tarts, pastry side up, warm or at room temperature
32
Preheat oven to 400°F with racks in upper and lower thirds
33
Line 2 large baking sheets with parchment paper
34
Peel and core apples, then cut into 1/8-inch-thick wedges
35
Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide
36
Punch out center of each round with cookie cutter and transfer to baking sheets
37
Discard vanilla pod and transfer pastry cream to pastry bag
38
Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over)
39
Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter
40
Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes
41
Meanwhile, stir together corn syrup and water until smooth
42
Remove baking sheets from oven and flip each tart over with a large spatula
43
Generously brush pastry with some of corn syrup mixture
44
Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more
45
Cool 10 minutes
46
Serve tarts, pastry side up, warm or at room temperature