Set in our buttery Pâte Brisée and garnished with candied apple slices, this Apple Maple Tart is easy however refined and even tastier when topped with the remaining lowered maple syrup.
Apple Maple Tart
- Pâte Brisée (recipe follows)
- 1½ cups (506 grams) pure maple syrup
- ¼ cup (60 grams) heavy whipping cream
- 3 large egg yolks (56 grams)
- ⅛ teaspoon kosher salt
- ¼ cup (32 grams) cornstarch
- ¼ cup (60 grams) water
- 1 tablespoon (14 grams) unsalted butter
- 1 teaspoon (5 grams) up to date lime juice
- Garnish: Candied Apple Slices (recipe follows)
- Preheat oven to 350°F (180°C).
- On a calmly floured flooring, roll Pâte Brisée proper right into a 12-inch circle. Swap to a 9-inch spherical removable-bottom tart pan, pressing into bottom and up sides. Excessive with a piece of parchment paper, letting ends lengthen over edges of pan. Add pie weights.
- Bake for 20 minutes. Fastidiously take away paper and weights. Bake 5 minutes further. Let cool completely on a wire rack.
- In a medium saucepan, ship maple syrup and cream to a boil over medium-high heat. Cook dinner dinner for 5 minutes; in the reduction of heat to medium.
- In a medium bowl, whisk collectively egg yolks and salt. In a small bowl, whisk collectively cornstarch and ¼ cup (60 grams) water. In a sluggish, common stream, add maple syrup mixture to egg yolk mixture, whisking at all times. Return egg mixture to saucepan. Stir in cornstarch mixture. Convey to a boil; prepare dinner dinner, stirring at all times, until mixture is thickened, about 10 minutes. Stir in butter and lime juice. Let cool barely. Pour into prepared crust. Refrigerate until filling is prepared, about 2 hours. Garnish with Candied Apple Slices, if desired.
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Pâte Brisée
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (4 grams) granulated sugar
- ½ cup plus 3 tablespoons (155 grams) chilly unsalted butter, cubed
- 2 large eggs (100 grams), calmly overwhelmed
- 1 tablespoon (15 grams) chilly water
- Throughout the work bowl of a meals processor, place flour, salt, and sugar; pulse until combined. Add chilly butter, and pulse until mixture is crumbly. With processor working, add eggs and 1 tablespoon (15 grams) chilly water in a sluggish, common stream merely until dough comes collectively. Kind dough proper right into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours sooner than using.
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Candied Apple Slices
- ½ cup (170 grams) pure maple syrup
- 2 tablespoons (30 grams) up to date lime juice
- 2 small crimson apples (280 grams), thinly sliced crosswise
- In a giant skillet, combine maple syrup and lime juice. Arrange apple slices in a single layer in pan. Convey to a boil over medium-high heat. Cook dinner dinner until apples are softened and syrup has thickened, about 5 minutes. Take away apples from pan, and place on parchment paper to let cool completely. Reserve syrup in pan to drizzle over tart, if desired.
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