Sunday, 30 January 2011

Apple crumble or apple tart..well for today, it’s 2 in one 1!

This apple crumble in puff pastry was an idea to use freezer bits but turned out to be amazingly wonderful.


We finished lunch and my husband, used to a dessert after savory food popped the question: what’s for pudding (for brits, this means what’s for dessert). I answered: give me 20 min and I’ll see what I can come up with..

I personally prefer the shortcrust dough in my tarts but these puff squares and the little bit of oat crumble leftover were seriously bothering me in the freezer, hence today’s tartlets.

Trying it is adopting it, especially if you are fan or anything apple related…

Ingredients

For 4 tartlets

Prep: 12 min / Baking : 15 min

- 1 heaped tbsp oat crumble by tartlet
- 2 apples (peeled, cored and diced)
- 2 heaped tbsps of light brown sugar
- 2 tbsp of butter
- A generous pinch of cinnamon
- 1 tbsp of Dulche de Leche
- 2 tbps of almond meal (powder)
- 1 pinch of salt
- 4 squares (12 cm or so each) of puff pastry

For the oat crumble (keep the rest in the freezer)
- 60 g of rolled oats

- 80 g of light brown sugar
- 200 g of flour
- 120 g of unsalted butter, cut into pieces
- A pinch of salt
- 1/2 tsp of cinnamon

Method

Preheat the oven at 240 degrees C.

Heat the pan on high heat and melt the butter and the sugar.

Add in the diced apples, the salt and stir. After 1 min, bring the heat to medium and cover to let simmer. If you see this getting dry, add a spoon of cream. We just need a tiny bit of liquid for what’s coming.

Once the apple dices are cooked through, add the almond meal and the dulche de leche to the apples and stir gently.

Add the salt and the dulche de leche, stir well.

Place the puff pastry in separate molds and spoon in the apple. Sprinkle with crumble* and a bit of cinnamon.

Place in the oven and bake for 20 min or until golden brown.

Serve warm or room temperature with vanilla ice cream or just a cream.


* For the oat crumble

In a separate bowl, combine all ingredients except the butter that you will add after. Blend it into the dry ingredients using your fingers until the mixture resembles coarse crumbs or give 2 pulses in a robot mixer.

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