An Apple tart with ice cream is a popular French dessert popular all over the world too. An apple pie is a delicious fruit pie (or tart) in which the prime filling ingredient is apples. Generally a pastry is used top and bottom making it a double crust pie, the upper crust is a circular shaped crust or a pastry lattice woven of strips; exceptions are deep dish apple pie with a pie crust only and open face Tarte Tatin.
Tarte Tatin is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion.
A classic tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry used in generally a short-crust pastry where as the filling may be either sweet or savory. Modern tarts are mostly fruit based, sometimes with custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard. Savory tarts generally include quiche, a family of savory tarts with a mostly custard filling.
Apple tart is an enticing combination of shortbread crust with a soft and creamy filling and the slices of apple that are warm, refreshing and fragrant. Shortbread makes a perfect base for this Apple tart. The buttery flavor and crisp texture is truly heavenly and luscious. Lightly caramelized and utterly delectable, it can be found in every French provincial patisseries – crisp pastry filled with melting apples, topped with thin, brown-edged apple slices and glossy with a sticky glaze.
The fruit used in the tart or pie can be fresh, canned or reconstituted from dried apples. This does affect the final texture and the length of cooking time required. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. The apples you use will dictate the kind of tart you make. It needs to be cooked to a thick purée, with sugar, to make a smooth filling. Sweet apples can be sliced straight into the flan case and cooked without sugar to make a more delicate layered filling. A piece of cheese is occasionally placed on top of or alongside a slice of the finished pie, particularly in the United States and Great Britain. Normally in most of the English speaking countries, apple pie is a dessert of enduring popularity, eaten hot or cold, on its own or with ice cream, double cream, or custard.
Glazing the tarts makes them look shiny as well as adding texture and flavor to the tart. You can also try mixing two or three varieties of apples for a more complex flavor. To prepare this delicious and yummy Apple tarts with ice cream, firstly preheat oven to 325 degrees. Roll out ½ dough until 1/8 inch thick and line six individual tart pans.
Peel core and thinly slice the apples. Heat 3 tablespoons of butter in a skillet and sauté apple slices for 3-4 minutes until golden. Sautéing apple slices sprinkle with sugar. Meanwhile warm Calvados in saucepan. Pour warm brandy over apple slices cover skillet for a few seconds uncover ignite.
Fill tart pans with flambéed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces laid 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute until golden brown. Serve with Caramel Ice Cream. You can also serve apple tart at room temperature with crème fraiche or cream.
To make your apple tart truly heavenly with excellent flavors then follow the tips: Use poached quince purée or slices, a pinch of ground cardamom and ½ teaspoon of ground cinnamon for enhancing the flavor and taste, a slug of calvados (add to the puree) and vanilla seeds scraped from the pod.
Do try this wonderful recipe and Enjoy Baking!