Update: Für das deutsche Rezept nach unten scrollen!
Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).
I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.
But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.
But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.
BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.
The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.
But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).
Apfeltarte
aus Ofenfrisch von Michel Roux
ergibt: eine Tarte, 28 cm Durchmesser
Zutaten:
für den Mürbeteig
- 250 g Mehl
- 150 g weiche Butter, in Stücken
- 1 TL Salz
- 1 Prise Zucker
- 1 Ei
- 1 EL kalte Milch
für den Belag:
- 6 Äpfel, etwa 850 g
- 1 Vanileschote, aufgeschlitzt
- 60 g Butter
- 80 g Zucker
Die Zutaten für den Teig zu einem homogenen Teig verkneten.
3 mm dick ausrollen.
Eine Spring- oder Tarteform mit dem Teig auskleiden. 20 Minuten kalt stellen.
The Ofen auf 200° C vorheizen.
Die Äpfel schälen, das Kerngehäuse entfernen und halbieren. Die Äpfel mit der Schnittfläche nach unten auf ein Brett legen und in 2mm dünne Scheiben schneiden. Ein Drittel der Apfelscheiben (am besten die kleineren äußeren) in einen kleinen Topf geben, den Rest zusammenstehen lassen, so dass die Scheiben sich nicht voneinander trennen. Butter, Vanilleschote und 50 ml Wasser zu den Äpfeln in den Topf geben un dkochen bis die Äpfel weich sind. Die Vanilleschote entfernen und die Äpfel pürieren.
Für die Glasur den Zucker in 40 ml Wasser auflösen und aufkochen. 1-2 Minuten einkochen lassen.
Den Teig einige Male mit einer Gabel einstechen. Das Apfelpüree auf dem Boden verteilen und die Apfelhälften in zwei Kreisen – einem inneren und einem äußeren in jeweils entgegengesetzter Richtung – darauf legen.
Die Tarte für 35 Minuten backen, bis sie leicht goldbraun ist.
Auskühlen lassen und aus der Form holen.
Die Äpfel mit der Glasur bestreichen.
Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry.
I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.
But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.
But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.
BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.
The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.
But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).
Appletart
from Pastry by Michel Roux
Ingredients:
For the short crust
- 250g flour
- 150g butter at room temperature , cut into pieces
- 1 tsp. salt
- 1 pinch of sugar
- 1 egg
- 1 tbsp. cold milk
For the tart
- 6 apples, about 850g (mines were smaller Cox Oranges and I had some left)
- 1 vanilla bean, sliced open
- 60g butter
- 80g sugar
Combine the ingredients for the short crust in a bowl and mix it with your kitchen maschine, if you have one :D. Otherwise you can use your hand mixer or hands.
Roll out the dough 3mm thick. I do that between two large (6 litres) freezer bags, which I cut open on two sides before. So I spare the flouring of the counter top.
Lay the pan out with the dough and press the rim with two fingers upright for a nice pattern. Cool it for 20 minutes.
Preheat the oven to 200°C. Peel, seed and halve the apples. Lay the apples with the cut area down a cutting board and cut it into 2mm thick slices. Give a third of the apples (the outer smaller slices) in a small pot. Leave the rest together, so they don’t brown. Cook the apples in the pot with 50ml water, the butter and and the vanilla bean, until they are softened. Remove the vanille bean and puree the softened apples.
For the glaze: Dissolve the sugar in 40ml water and boil up. Let it boil down for 4-5 minutes (I would try less, because of my misadventure). Let it cool down.
Pierce the dough several times with a fork. Spread the puree on the dough. Lay the apple slices in a outer and a inner circle in opposite direction on the puree. For the smaller rose in the middle just cut some apples in shape.
Bake the tart for 35 minutes until light golden brown.
Let the tart cool out for at least 20 minutes. Than remove the pan.
Coat the apples with the glaze and let cool down completely.
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