Apple And Lemon Curd Tarts Recipes

LEMON CURD TART

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
• Fill the tart shell with warm lemon curd and allow to set at room temperature.

APPLE AND LEMON CURD TARTS

Steps:

• Preheat the oven to has 7, 220C, fan 200°C Line two baking sheets with nonstick baking paper.
• Unroll the puff pastry sheet, lay it on a work surface, then cut into 8 rectangles. Lightly score about 5mm (1/4 in) from the edges of each rectangle with a sharp knife, to give a narrow border. Lay them on the baking sheets. Spread 1/2 tablespoon of the lemon curd over the centre of each piece of pastry, just up to the border.
• Lay the apple slices onto each piece of pastry so they overlap, standing up slightly, and cover the centre of the pastry, but leave most of the border uncovered. Bake for 15-18 minutes, or until the apples are just tender and the pastry edges are golden.
• Meanwhile, for the glaze, warm the remaining 3 tablespoons of lemon curd in a small pan with 2 teaspoons of water, until it is just runny. Remove the tarts from the oven, and brush the apples and pastry edges with the glaze. Leave them to cool slightly, then serve warm with double cream or vanilla ice cream.

LEMON CURD TARTS

Steps:

• Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

DUTCH APPLE PIE TARTLETS

Steps:

• In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.

LEMON-CURD TART

Steps:

• In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
• Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
• Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

LEMON CURD TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
• In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
• In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
• When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

APPLE CURD TART WITH CREME FRAîCHE WHIPPED GANACHE

Steps:

• DAY BEFORE SERVING - Note: ideally the pastry should rest in the fridge overnight. If you have time to do it, make it 2 days ahead so you can then bake it straight away the day before of serving.
• MAKE THE SABLÉE PASTRY - Pour all dry ingredients (flour, corn flour, icing sugar, lemon zest) in a bowl. Add the cold butter and rub in with your fingers until the mixture resemble breadcrumbs. In a separate bowl, beat the egg with the salt and vanilla extract. Add to the crumbly mixture and bring the dough together with a spatula and then using your hands, until it has a uniform consistency (resist the temptation to knead the dough for too long). Flatten the dough to a square shape, wrap in cling film and chill for at least 2 hours. When you are ready to roll it, take it out of the refrigerator and let it rest for 15 minutes.
• BAKE THE SABLÉE PASTRY - Prepare the tart rings or tin with butter and flour coating. Pre-heat the oven at 180°C. Roll out to the pastry to about 6mm thick. Roll the pastry up around the rolling pin and gently roll it out over the ring or tin. Push the dough into the mould, using a piece of leftover dough to make it adhere to the bottom and sides. Trim the overhanging excess dough with a sharp knife. Pop the pastry into the fridge for 10-15 minutes to firm up a bit. After 15 minutes, take it out of the fridge and blind bake the tart shell. Line the tart shell with some baking paper so that the dough is completely covered. Fill it up with dried beans, uncooked rice or ceramic beans and bake in the centre rack of the oven for 18 minutes. Remove the beans and baking parchment and bake for another 5 minutes uncovered. Set on a rack to cool completely before removing the shell.
• MAKE THE CINNAMON CHABLON - Once your tart case has completely cooled, make the white chocolate and cinnamon chablon. A chablon is a thin layer of chocolate that is brushed on a pastry to prevent it to get soaked by any liquid filling. Melt the white chocolate in a microwave or in a small bowl set over a bain-marie (make sure that the bottom of the top doesn't touch the water). In the meantime, measure your cinnamon and get ready to work quickly. Once the chocolate has melted, remove from the heat. Add and stir the cinnamon, then brush the mix on the inside of the pastry case, working fast as the chocolate will cool down and set. Place in the fridge to set while you make the apple curd.
• MAKE THE APPLE CURD FILLING - First, make the apple purée. Put the apples in a pan with the apple juice and lemon zest and cook until they have a fluffy consistency. This should take around 25 mins. Remove from the heat and blend to a purée using a hand blander or masher. Set aside. Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. In the meanwhile, make the curd base. First add the eggs into a bowl, beat them slightly and then strain to remove all impurities. Set aside. Combine the apple puree, sugar and lemon juice and salt in a saucepan and gently bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Slowly add the egg mix into the pan and whisk until smooth to prevent any lumps from forming. Once the eggs have been fully incorporated, put the pan back on the heat and bring to the boil. Cook for 2 minutes stirring continuously, then remove from the heat and whisk in the gelatine mixture. Let it cool down at room temperature for half an hour. Once the curd has cooled down, pour it into the tart shell until it reaches just a couple of millimetres below the edge. Refrigerate overnight to set the curd.
• MAKE THE CRÈME FRAÎCHE GANACHE - Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. Place the chopped white chocolate in a small bowl, set aside. In the meanwhile, pour the double cream, crème fraiche and sugar in a small saucepan and bring to the boil over a medium heat, stirring occasionally. When it's just about to boil, remove from the heat and whisk in the gelatine to dissolve completely. Once the gelatine has dissolved, pour the hot mixture through a strain over the chocolate and cover the bowl for 3 minutes. Gradually stir slowly with a spatula from the centre towards the outside until the chocolate has completely melted and the mixture has a smooth and shiny consistency. Cover with cling film, with the plastic touching the surface of the cream. Leave to cool at room temperature and then put in the fridge to set overnight.
• DAY OF SERVING: FINISH THE TART - Take the crème fraîche ganache out of the fridge and whip for a couple of minutes at high speed until fluffy. Transfer to a piping bag fit with a noozle of your choosing (I used a straight 20mm wide nozzle). Take the tart out of the fridge and pipe a few large domes of ganache. Fill the surface of the tart with smaller blobs of ganache, keeping some space to show the contrast betweeen the white ganache and the yellow curd. Feel free to get creative with the piping. When you're done, cover and keep in the fridge until ready to serve.