This Tart does take some time as you will have to make the pastry, Creme Patissiere Factor in chill times and baking. But it is well worth it i love the Pastry and the technique used is really fantastic feels really organic.
Tip: When i was rolling the pastry out i found it got sticky and would fall apart. So i incorportaed approx 1/3 cup flour and needed it a bit more. It firmed up and was much easier to roll and movouver.
Tip: Blind baking is a really important step for pastry, I always used to skip it but once i tried it never turned back It helps keep that perfect shape of your pastry. I never use baking paper but tin foil instead as i find it moulds buch better to your pastry.
Tip: Once you have done the initial blind bake and have discarded the rice and foil. brush your pastry with Eggwhite. This will prevent your filling seeping into your pastry keeping it nice and fresh not soggy.
Creme Patissiere
This is just wonderful its thick and creamy with a gorgeous vanilla scent and tatse. This come from using real vanilla pods. I altered the recipe with the vanilla and cut one in half and split one half lenghtways and scraped the seeds into the milk along with the other intact half. The black specs give it an authentic rustic feel.
Chopping Apples. I used Fuji Apples for this recipe they are alot sweeter and hold shape well when cooked.
Fill the case and smooth mixture ready for apples.
Tip: Next time i do the Apples i will add more. i only did a single layer but it needs more. This time round i ended up cutting up more apples and pan frying them in butter then laying on top .
Finished Product ready to be demolished. YUM
This was well received andwas really yummy. I will do this tart again as i would like to see what it is like with fresh blueberries in place of the apples. Even Raspberries would be wonderful.
