Prep Time: 1h30
Cook Time: 20 minutes
Keywords: bake dessert breakfast apple tarts cozinhatradicionalportuguesa Portuguese
For the puff pastry:
For the pastry cream:
- 250g (2 cups and 1 heaped tablespoon) flour
- 250g (1 cup and 1 tablespoon) butter
- 1-1.5dl (a little over 1/3 cup to a little less than 2/3 cups) lukewarm water
- 3g (0.11oz) salt
For the tarts:
- 38g (1/3 cup) flour
- 100g (1/2 cup) sugar
- 250ml (a little over 1 cup) milk
- 3 egg yolks
- 1/2 teaspoon vanilla
- 2 Royal Gala apples (they don't get too soft when baked)
- apricot jam
- juice of half a lemon
For the puff pastry
For the pastry cream
- Start by dissolving the salt in the lukewarm water and divide the butter in three equal parts (leaving the butter in the fridge afterwards).
- Place the flour on your countertop and make a well in the middle. Place the water in the well and slowly bring the flour towards the middle with a fork. If the dough is too dry add more water. Work the dough until it all comes together. Place in the fridge for 20 minutes.
- Flour your work surface and roll out the dough so that you have a square.
- Place thin slices of one third of the butter (one of the three parts you cut before), leaving a two-fingers margin around the square. Bring the bottom side up and make sure the edges of the square are overlapping.
- And bring the right side to the left, making sure the edges of the square overlap.
- Roll out the dough again, forming a square. Place the dough and the remaining butter in the fridge for 10 minutes. Repeat the process 2 more times and your puff pastry is ready to use. Leave the dough in the fridge until you're ready to use it.
Assembling the tarts
- Beat the eggs with the sugar in a pan until the mixture turns pale. Add the flour mixing well.
- And then add the boiling milk. Put the pan on your stove top at a medium-low temperature and continue mixing until it boils. In the end you should have a somewhat thick mixture. Remove from the stove and add the vanilla.
- Peel the apples and slice them thinly. Temporarily place them in a bowl with fresh water and some lemon juice.
- Roll out your puff pastry until it is 3-4mm (0.12-0.16in) thick. Cut it in rectangles with the width of your apples plus nearly 1cm (0.4in) on each side. Place the puff pastry rectangles in a floured baking tray and spread some pastry cream (2 tablespoons). Place the apple slices overlapping on top of the cream, leaving 1cm (0.4in) all around the rectangle.
- Bake in a preheated oven to 200ºC (395ºF) for 20 minutes or until it turns golden.
- The tarts will look a little bland and that's when the apricot jam comes in to give a little shine. I used joyofbaking.com recipe, where you basically heat up some apricot jam with a tablespoon of water.
- Brush the tarts with the mixture and and they're ready! Let them cool down before serving.
Recipe by Punched Potatoes at http://www.punchedpotatoes.com