Apple Nougatine Tart

By -


This recipe came from the Tartine cookbook by Eliabeth Prueitt. It was really quite good (I still prefer apple pie). I would give this an 8.5. The crust was really flakey though, and the apple filling was amazing. I think this would be a good method to get the moisture out of the apples more before your bake an apple pie. Even though some people liked it better than apple pie, I’m pretty stubborn in my love. This is good enough for company though, and looks lovely.

So, in theory this is pretty basic in terms of needed skills. It’s just lots of steps.

Filling

Apples 31/2 pounds 1.6 kg I used a mixture of Ginger Gold and Akale apples
Unsalted butter 1/4 cup 2 oz/55 g
Sugar 1/3 cup 21/2 oz/70 g I also added seasonings to my apples 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves
Salt pinch
Lemon juice and grated zest from 1/2 medium lemon I left out the zest

So, for the topping, you cut up the apples and then I dumped the lemon juice on them and added the salt and the spices above. Then, you have to cook these in separate batches, depending on how large your pan is because you need to cook them single layer. I have a huge pan, so it took me 2 batches. However many batches equals how many portions you cut your butter and sugar into. For me, I melted 2 Tbs. of butter and added about 3 Tbs. of sugar and it will caramelize and turn brown. Don’t worry about crunchy bits, and you can stir this type of caramel. Then, you put the apples in. You cook them until they are soft, about 5 minutes. Then repeat with the remaining ingredients. Then, you put these in the cooled, pre-baked tart shell.


Topping

Sliced almonds 1 cup 31/2 oz/100 g
Sugar 1/2 cup 31/2 oz/100 g
Large egg whites 2
Salt pinch I probably also added 1/4 tsp. cinnamon


Prueitt, Elisabeth. Tartine (Kindle Locations 1049-1067). Chronicle Books LLC. Kindle Edition.
So, you combine the above ingredients minus the nuts and stir well. Then stir in the nuts and you put this on top. The texture is gross, and you kind of have to spread it with your fingers.

Tart Dough You bake this and cool this entirely before you put in the apples
Yields 2 tart shells

Salt, 1 tsp.
Water, very cold 2/3 cup 51/2 oz/150 ml I used a bit more than this
All-purpose flour 3 cups + 2 tbsp 1 pound/455 g
Unsalted butter, very cold, 10.5 oz. I only used 4 oz. for a half batch
Prueitt, Elisabeth. Tartine (Kindle Locations 4094-4098). Chronicle Books LLC. Kindle Edition.

So, the correct way to do this is put the flour and salt together and cut in your COLD butter until there are still some chunks the size of peas. Then, you put the COLD water in and try to get the dough to come together. Then, you put it in the fridge for at least a FULL hour. Then, you take it out, roll it out as quickly as possible, and then shape it in your tart pan. Then, you put it in the fridge for 30-60 minutes. You bake it at 375 for about 25 minutes with some pie weights put into parchment paper on top of the tart. When it browns a bit, you take the parchment off and bake it for another 5 minutes, until it turns more golden. This took probably 8 minutes in my oven.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more