![]() ![]() ![]() It’s more of a crustless tart than a cake, and perfect for serving after a hearty meal. Allow the dough to rest at room temperature for 5 to 10 minutes. French Apple Cake is really a lot of apple with a little bit of batter joining the apples together, baked till tender then a sugary, butter topping finishes off the cake. Remove one tart dough disc from the refrigerator and place on a lightly floured countertop. Assemble Tart: Preheat a pizza stone in the oven to 350F (175C) for at least 45 minutes. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Thaw in the refrigerator overnight before using. When ready to serve, place the tart onto a serving plate. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.įor the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Chill in the fridge for at least 10 minutes. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. You can enjoy a slice of this traditional French apple cake with rum for special occasions or as a weeknight treat. It’s moist, buttery, and filled with chunks of fresh apples. Using a bowl or plate, cut a circle about 25cm/10in in diameter. This simple but delicious French Apple Cake is perfect for when apple season hits. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. ![]()
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