Apple Bretonne Tartlets

Apple Bretonne tartlets
Yield: 6 tartlets              # of Servings:  12 servings   Difficulty: Moderate

Pastry shells:
2 recipes Pâte Brisée

Apple Filling:
4 medium baking apples¹ (30 oz)
¼ cup (1.75 oz)/ 28 g) granulated sugar
1 tsp fresh lemon juice
1 tbl (½ oz / 14 g) unsalted butter, cold

1 tbl (.30 oz / 8 g) all-purpose flour
½ vanilla bean, split and seeded (save other half for the vanilla cream)

Vanilla Cream:
3 large egg yolks (save whites for almond topping)
¼ cup (.95 oz / 27 g) confectioners’ sugar, sifted

4 tbl (2 oz / 57 g) unsalted butter, at soft room temperature
½ vanilla bean, split and seeded
¼ cup (1.16 oz / 33 g) AP flour

Almond Topping
3 large egg whites
½ cup (3.5 oz / 99 g) granulated sugar
2 cups (7 oz / 198 g) sliced unblanched almonds, toasted
Confectioners’ sugar, as needed

Accompaniments:
¾ cup (6 fl oz) heavy cream
¼ cup confectioners’ sugar
Or,
Vanilla ice cream

Special tools and equipment needed:

• Six 3†by ¾ tartlet shells
• Apple corer
• Handheld or countertop mixer

Pre-recipe preparations:

• About 45 minutes prior to starting recipe, take the Pâte Briséeout of the refrigerator

Instructions:

Pastry:

1. Roll out the pastry to ⅛†thickness. Cut 6†circles using a stainless cake ring or a cake board. Gently fit into the tart shells. Refrigerate for at least one hour.
2. Preheat oven to 375°F.
3. Spray small squares of aluminum foil with pan release and press into each tartlet mold. Fill with beans and bake until the pastry is just set, about 18 minutes. Remove the beans and foil and bake just until there are no raw spots of dough, about 4 additional minutes. Do not let brown.
4. Let cool.

Apple Filling:

1. Peel, core, and cut apples into ¼†cubes. Mix with the sugar and lemon juice.
2. Sauté with the butter over medium heat until they just begin to soften, about 5 to 7 minutes.
3. Remove from the heat and stir in the vanilla seeds and the flour.
4. Set aside.

 Vanilla cream

1. Using a machine or handheld mixer, beat yolks, confectioners’ sugar, and vanilla seeds until thickened lemon colored.
2. Add the soft butter, followed by the flour, and beat until pale and fluffy, about two minutes. Set aside.

Almond topping:

1. Whisk the egg whites until foamy, in medium bowl. Whisk in the sugar. Gently stir in the almonds using your hands or spatula. Don’t break up the almond slices. Set aside.

Assembly:  Preheat oven to 375°F

1. Spread the vanilla cream in the bottom of the tartlet shells.
2. Using a large ice cream scoop a mound of apple filling in each shell.
3. Using your hands, spread the almond filling over the apple mound.
4. Place on a silpat or parchment lined half-sheet pan.
5. Bake until golden brown, and tartlets are firm to the touch, about 18 minutes. Cover with foil if the tarts are browning too fast.
6. Let cool for just 10 minutes. Remove the pastry from the metal shells. Let cool until at least warm or room temperature. Dust generously with confectioners’ sugar.
7. Serve with lightly sweetened whipped cream or vanilla ice cream.

Notes:

¹ Suggested baking apples include Cortland, Empire, and Northern Spy