Saturday, 20 July 2013

Caramelized Apple Tartelettes




for the tartelettes' shells
(using tartelettes pans with diameter 9 cm)

While the dough is chilled in the refrigerator, prepare the filling.

for the filling:

1 kg apples (about 5 medium sized apples)
140 g unsalted butter I
1 g ground cinnamon
200 g granulated sugar
50 ml cognac "Courvoisier
120 ml heavy cream
20 g unsalted butter II

Slice the cleaned and peeled apples, dripping few drops of fresh lemon juice after slicing each apple. This will prevent the fast oxidation of the fruit which could cause a unpleasant dark colouring.. Melt the 'butter I' in a wide pan. Add the apples and cook at medium for a few minutes. Add the mixture of sugar and cinnamon. Cook the apples just enough to  achieve the very light caramelizing flavour and colour. The fruit should stay firm. Add the cognac and cream and cook until the sauce thickens. Take off the heat and remove the apples from the sauce, let them cool. 

Take the dough out from the refrigerator. Roll it out to 3 mm thickness between two pieces of foil, avoiding sticking and adding an additional flour. Cut the rolled piece in half and reserve one half back in the refrigerator. Cut 5 circles with diameter 10 cm and line the pans, spreading the dough evenly, covering the forms completely. Chill the lined forms in the refrigerator.



Melt the butter II. Brush the bottom of the lined pans. Arrange the apple slices.



Cut the reserved half of the dough in thin strips. Follow the pictures to make the lattice top of the tartelettes.




Brush the remaining butter over the strips. Bake at 180C for about 40-45 min until golden. Serve warm with the reserved caramel sauce and vanilla ice cream.


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