APPLE TART WITH HAZELNUT FRANGIPANI

Everybody loves apple tart! In affirming that it is the queen of winter tarts, I'm pretty sure that I'm not wrong and that none of you will argue with me. I mean, who doesn't love a good apple pie, tarte Tatin or just a simple old-fashioned apple tart? I don't know many that'd refuse a slice of that treat.

Well, as irresistible as an apple tart can be, yet for no explainable reason, this year, I have not baked any. The strangest thing is that I eat apples on a daily basis and love apple tarts. Try to figure this out...

Anyway, after having enjoyed my juicy, crunchy and fragrant daily evening Granny Smith in front of one of my favorite TV shows (Entourage for now), it struck me that there was no way I was not going to put those tasty fruits to use next time I was going to bake.

The next step was searching for a recipe that would come out a little of the ordinary. So, I roamed the internet - as I always do when looking for ideas or recipes - and I came across Jacque Pépin's fabulous "Apple Tart With Hazelnut Frangipani".

I really recommend it as it is amazing and really flavorful. It's crust is sinfully crispy, flaky and buttery, the frangipani is delightfully nutty and fragrant, the apples are fantastically tart, moist and richly perfumed and the apricot jam with Calvados adds an interestingly subtle twist to the whole.

This "Apple Tart With Hazelnut Frangipani" is decadent and has a lot of character. It is not the usual basic, dry and bland tart that you can encounter most times. This one is classy and will rock your world like no other!!!!

~ Apple Tart With Hazelnut Frangipani ~
Recipe found on Food Network, courtesy of Jacques Pepin.
Slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Serves 6.

Ingredients for the "Shortcrust Pastry":
1 1/4 Cups All-purpose flour, plus more for dusting
8 Tbs (1 stick) Unsalted butter, very cold and cut into thin slices
1 Tsp sugar
A dash of salt
2 Tbs Cold water
Ingredients for the "Filling":
1 Cup Shelled hazelnuts
1/4 Cup plus 2 Tbs Sugar, divided
1 Large egg
3 Tbs Unsalted butter, divided
A dash of vanilla
4 Large russet apples (about 2 pounds)
1 Cup Apricot preserves
3 Tbs Calvados, whiskey or water

Method for the "Shortcrust Pastry":
1. Preheat the oven to 190° C (375° F).
2. Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
3. Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide (see remarks), with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.

Method for the "Filling":
1. Roast the hazelnuts on a cookie sheet for 7 or 8 minutes in the oven (180° C/350° F). Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
2. Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough (I didn't do that/see remarks). Increase the oven temperature to 200° C (400° F). Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
3. Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon.
4. let cool on a wire rack.

Remarks:
I baked this tart in a round 24-26cm (10-10.2 inch) pan, so I omitted the folding of the edges.
If you don't have hazelnuts at hand, then use any other nut as long as you roast them.
I used Granny Smith apples for this recipe.

Serving suggestions:

Serve at room temperature cut into little wedges, with whipped cream, sour cream or ice cream, if desired.

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~ Tarte Aux Pommes Et A La Frangipane Aux Noisettes ~
Recette trouvée sur Food Network et créée par Jacques Pepin.
Légèrement adapté par Rosa @ Rosa's Yummy Yums 2010.

Pour 6 personnes.

Ingrédients pour la "Pâte Brisée":
160g de Farine blanche
120g de Beurre non-salé, très froid et coupé en petits morceaux
1 CC de Sucre cristallisé
Une pincée de sel
2 CS d'Eau froide (ou plus si besoin)
Ingrédients pour la "Garniture":
150g de Noisettes (sans peau)
53g plus 2 CS de Sugar cristallisé
1 Gros oeuf
15g + 30g de Beurre non-salé
1 CC de d'Extrait de vanille pure
4 Grosses pommes Granny Smith (~ 1kg)
300g de Gelée d'abricots
3 CS de calvados, whisky ou eau

Méthod pour la "Pâte Brisée":
1. Préchauffer le four à 190° C.
2. Mélanger ensemble du bout des doigts la farine, le beurre, le sucre et le sel afin d'obtenir un mélange sableux assez grossier. Ajouter l'eau afin d'amalgammer le tout et former une boule de pâte. Emballer la pâte dans un filme plastique et lui donner la forme d'un disque de la grandeur d'une assiette moyenne. Mettre au frigo pendant 1 heure.
3. A l'aide d'un rouleau à pâte, étaler la pâte en un cercle et foncer un moule beurré de 24-26cm.
Méthode pour la "Garniture":
1. Torréfier les noisettes pendant 7 à 8 minutes à 180° C. Mettre les noisette dans le mixer et les réduire en poudre, puis ajouter les 53g de sucre, l'oeuf, 15g de beurre et la vanille. Mixer jusqu'à obtention d'une pâte crémeuse. Etaler la frangipane sur la pâte à tarte.
2. Peler les pommes, enlever le coeur et les couper en tranches de 1.3cm d'épaisseur. disposer joliment sur la frangipane. Augmenter la température du four à 200° C . Saupoudrer avec les 2 CS de sucre. Couper les 30g de beure en petits dés et les disposer sur le pommes. Cuire la tarte pendant 1 heure.
3. Retirer la tarte du four et la mettre sur une grille afin qu'elle refroidisse un peu. Diluer la confiture/gelée d'abricot avec le calvados et couvrir les pommes avec ce mélange, en s'aidant du dos d'une cuillère à soupe.
4. Laisser refroidir complètement avant de servir.

Remarques:
Si vous n'avez pas de noisettes, alors vour pouvez utiliser les noix de votre choix (sans oublier de les torréfier).
J'ai utilisé des pommes Granny smith, mais tout autre pomme à tarte acidulée et parfumée fera l'affaire (par ex. Boscoop).

Idées de présentation:
Servir à température ambiante avec de la crème foutée, de la crème aigre/sûre ou de la glace.

CHESTNUT & CINNAMON PRUNE TART

As I mentioned a few weeks ago, one of my favorite harvest time fruits has to be "Italian Plums" (or as we call it here "Zwetschge", "Quetsche" or "Prune"). I can never get enough of this wonderfully fragrant stonefruit...

Every week, since the day that this Swiss fruit was made available on market stalls, I buy kilos of prunes and eat them in all the possible ways. I've baked tarts, crumbles, cobblers, clafoutis, bars, cakes and made compotes as well as jams, you name it!

This marvelous fruits has such a pretty color as well as delicate aromas and is so delightful for the palate that it is impossible not to fall in love with it at first sight and taste!

So, the other day when I was contemplating baking something autumn-like with my fresh little violet gems, I came up with a great idea. I thought it would be great to pair those fruits with chestnut spread from Ardèche and cinnamon. I was sure that combo would be quite original and totally divine. I wasn't wrong.

My creation proved to be totally blissful, ambrosial and terribly enjoyable. The tart disappeared very fast and each forkful was followed by "mmmmhhhs" and "aaahhhs" of pleasure!

Try it, you'll adopt it!

~ Chestnut & Cinnamon Prune Tart ~
Recipe by Rosa @ Rosa's Yummy Yums 2009.

Makes one 22cm tart.

Ingredients for the "Shortcrust Pastry":
250g Plain white flour
110g Unsalted butter, very cold and cut into small cubes
15g Lard (see remarks), cut into small cubes
1 1/3 Tsp salt
1 Tsp Sugar
About 60-100ml icy water or enough to bind the mixture
Ingredients for the "Chestnut Filling":
250g Chestnut spread (Crème de marrons de l'Ardèche)
2 Tsps Cornstarch
2 Tsps Kirsch or Prune brandy
Ingredients for the "Prune Filling":
15 Fresh prunes, pitted, halved and slit halfway through the middle
3-4 Tbs Light brown sugar
3/4 Tsp Ground cinnamon

Method for the "Shortcrust Pastry":
1. Sift the flour, sugar and salt into a medium-sized bowl/bassin.
2. Add butter and the lard. Rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife (stop adding water when the dough is stiff/it should not be sticky or wet). Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
5. Place it in the tart pan and trim the edges.
6. Prick the bottom with a fork.
Method for the "Chestnut Filling":
7. Preheat the oven to 210° C (410° F).
8. Mix together the chestnut spread, cornstarch and alcohol.
9. Spread evenly the pastry bottom.
10. Place the prunes in a neat way.
11. Sprinkle with the light brown sugar and cinnamon.
12. Bake in preheated oven for 50-60 minutes, or until the sides of the pastry are pale golden and the fruits are cooked through.
13. Remove from the oven and let cool on a wire rack.

Remarks:
Lard is solid pork fat. You can replace it by the oil of your choice or margarine which also make the crust nice and crispy/flaky.
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry, because you would have liberated the gluten in the flour.
You will have a little bit of pastry leftover. Use it as you wish.

Serving suggestions:
This tart is delicious when eaten with either a scoop of homemade ice cream (vanilla, pistachio, caramel, walnut, etc..) or a dollop whipped cream.
You can also sprinkle some almond praline over it.

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~ Tarte A La Crème De Marron, Cannelle Et Prunes ~
Recette par Rosa @ Rosa's Yummy Yums 2009.

Pour une tarte de 22 cm.

Ingrédients pour la "Pâte Brisée":
250g de Farine blanche/fleur
110g de Beurre non-salé, coupé en petit dés
15g de Saindoux (voir remarques), coupé en petits dés
1 1/3 CC de Sel
1 CC de Sucre cristallisé
Environ 60-100ml d'eau très froide ou assez afin que la pâte forme une boule
Ingrédients pour la "Garniture A La Crème De Marron":
250g de Crème de marron d'Ardèche
2 CC de Maizena
2 CC de Kirsch ou eau de vie de prunes
Ingrédients pour la "Garniture Aux Prunes":
15 Prunes, coupées en deux, puis fondues par le milieu
3-4 CS de Sucre brun clair
1 CC de Cannelle en poudre

Méthode pour la "Pâte Brisée":
1. Tamiser la farine, le sucre et le sel dans un bol moyen.
2. Ajouter le beurre et le saindoux. Frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule.
4. Fariner votre rouleau à pâtisserie et votre plan de travail. Etalez la pâte avec un rouleau à pâtisserie (du milieu jusqu'à l'extérieur) afin d'obtenir une forme ronde.
5. Posez la pâte sur votre moule et découpez l'excédent de pâte.
6. Piquez la pâte avec une fourchette.
Méthode pour la "Garniture A La Crème De Marron":
7. Préchauffer le four à 210° C (410° F).
8. Mélanger ensemble la crème de marron, la maïzena et l'eau de vie.
9. Etaler ce mélange sur le fond.
10. Placer les prunes sur la garniture à la crème de marron.
11. Saupoudrer avec le sucre brun clair et la cannelle.
12. Cuire dans le four préchauffé pendant environ 50-60 minutes, ou jusqu'à ce que les rebords de la pâte soient légèrement dorés et que les prunes soient cuites à point.
13. Laisser reffroidir sur une grille.

Remarques:
Le saindoux est de la graisse de porc (solidifiée). Vous pouvez le remplacer par de l'huile ou de la margarine qui rendent aussi la pâte croustillante.
Soulevez toujours la farine lorsque vous la frottez avec le beurre/saindoux: ça apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre/saindoux, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.
Vous obtiendrez un reste/surplus de pâte. A vous de l'utiliser à votre guise.

Idées de présentation:
Cette tarte est délicieuse lorsque qu'elle est accompagnée d'une boule de glace maison (vanille, pistache, caramel, noix de Grenoble, etc..) ou de crème chantilly.
Vous pouvez aussi la saupoudrer de pralin aux amandes.

BAKEWELL TART - THE DARING BAKERS

Ladies and Gents, once again, it is time for me to reveal this month's "Daring Bakers" challenge. The June Daring Bakers' challenge is hosted by Jasmine of "Confessions Of A Cardamom Addict" (Canada) and Annemarie of "Ambrosia And Nectar" (UK). They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England...

Being half English and having visited the Derbyshire area in the East Midlands many times since I was born, I can say that I know quite well both versions of the "Bakewell Tart/Pudding" (the homemade "Bakewell Tart" and the original as well as unmatchable "Bakewell Pudding" baked by "The Old Original Pudding Company" from the small market town of Bakewell) and have eaten my share of that delicious speciality since I saw the light of day in the seventies. So, it is with much joy that I undertook to bake that wonderful dessert course which is indissociable from the English culinary patrimony and from my family's Derbyshire roots.

But before I start speaking about that great treat, I'd like to make light on the common misnaming of that speciality. It is to be said that the local confection "Bakewell Pudding" is often mistaken for the "Bakewell Tart" and people tend to be confused when it comes to differenciating them from one another.

Both patries are a little similar ingredients-wise (jam, pastry and almond filling), yet they are so different in flavor, texture and appearance. What demarcate a "Bakewell Pudding" from a "Bakewell Tart" is that the first is a puddingy jam pie (it somehow reminds me of clafoutis encased in pastry) with an egg and a ground almond enriched filling, encased in flaky pastry and the second is a straight-forward jam filled tart which is made with shortcrust pastry and a frangipane or a sponge topping.

While everybody can make a "Bakewell Tart" at home as the recipes abund on the net/in books and find it in bakeries all over the UK, you can't find the original "Bakewell Pudding" recipe anywhere and can only buy that special treat in Bakewell as the original 1820's recipe is kept secret and is known by only a few people who work in the both bakeries ("Bloomers Old and Only Original" and "The Old Original Bakewell Pudding Shop") situated in that very town of the Peak District National Park.

As you might have guessed by now, both pies just can't be compared. But, in my opinion both versions are exquisite, so I refuse to play the high-nosed traditionalist or food fascist who only swears in the ultra rare version and snobs the most spread one; I'll eat them both with much pleasure and gluttony!

Well, this is surely the very fist time that a Daring Bakers recipe hasn't made my adrenaline flow rise or stressed me. That is a good point as, for once, I could relax while baking and, as it is a tart that I have baked many times before, I knew that I could take that challenge easily...

Everything went well and the result was highly satisfying. According to my boyfriend, "It looked and tasted perfect. Just like a tart you'd find in a bakery or even better". Well, I must say that it was one of the best "Bakewell Tart" recipes I have made so far!

As I like sharp jams, I decided to use homemade blackcurrant jam in order to create an interesting contrast with the round sweetness of this tart's frangipane filling. That combo was absolutely luscious. The pastry was gorgeously flaky as well as buttery, yet not overly or sickeningly rich. The filling was smooth, luxurious and delightfully almondy. Terrific! What an ambrosial "Bakewell Tart" that was neither too cloying nor chockingly stuffy!

If you love English, old-fashioned teatime confections, then this luscious tart just what you are looking for!

I really want to thank Jasmine and Annemarie for having chosen that recipe dear to my little heart!

~ Bakewell Tart ~
Recipe by Jasmine and Annemarie.

Makes one 23cm (9” tart).

Prep. time: Less than 10 minutes (plus time for the individual elements, see below)
Resting time: 15 minutes
Baking time: 30 minutes

Equipment needed:
23cm (9”) tart pan or pie tin (preferably with ridged edges)
Rolling pin
One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup/250g) Jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds (optional)

***************

Shortcrust Pastry

Prep. time: 15-20 minutes
Resting time: 30 minutes (minimum)

Ingredients:
225g (8oz) All purpose flour
30g (1oz) Castor sugar
2.5ml (1/2 Tsp) Salt
110g (4oz) Unsalted butter, very cold (frozen is better)
2 Egg yolks
2.5ml (1/2 Tsp) Almond extract (optional/I didn't use any)
15-30ml (1-2 Tbsp) Cold water

Method:
1. Sift together flour, sugar and salt.
2. Grate butter into the flour mixture, using the large hole-side of a box grater.

3. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
4. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture.
5. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
6. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Jasmine's remarks:
I make this using vanilla salt and vanilla sugar.
If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract.

***************

Frangipane

Prep. time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

Ingredients:
125g (4.5oz) Unsalted butter, softened
125g (4.5oz) Icing sugar
3 Large eggs
2.5ml (1/2 Tsp) Almond extract
125g (4.5oz) Ground almonds
30g (1oz) All purpose flour

Method:
1. Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.

2. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition (The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine).
3. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again.
4. With the beaters on, spoon in the ground nuts and the flour. Mix well (The mixture will be soft, keep its slightly curdled look - mostly from the almonds - and retain its pallid yellow colour).

Annemarie’s remarks:
Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (heaven help you).

***************

Assembling the tart

1. Place the chilled dough disc on a lightly floured surface (If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out).
2. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll.
3. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough.
4. Patch any holes, fissures or tears with trimmed bits.
5. Chill in the freezer for 15 minutes.
6. Preheat oven to 200° C (400° F).

7. Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base.
8. Top with frangipane, spreading to cover the entire surface of the tart.
9. Smooth the top and pop into the oven for 30 minutes.
10. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking (The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking).
11. Remove from the oven and cool on the counter.

Jasmine’s & Annemarie's remarks:
If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search.
You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Serving suggestions:
Serve warm or at room temperature, with crème fraîche, whipped cream, clotted cream or custard sauce, if you wish.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)