Creme Patissiere For Apple And Passion Fruit Tartlets Recipes

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CREME PATISSIERE FOR APPLE AND PASSION FRUIT TARTLETS



Creme Patissiere for Apple and Passion Fruit Tartlets image

Use this creme patissiere recipe when making the delicious Apple and Passion Fruit Tartlets-both recipes are courtesy of Michel Roux.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 pound 10 ounces

Number Of Ingredients 6

6 medium egg yolks
1/2 cup plus 2 tablespoons superfine sugar
Heaping 1/4 cup all-purpose flour
2 cups milk
1 vanilla bean, split lengthwise
Confectioners' sugar or unsalted butter, to prevent skin from forming

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
  • In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.
  • Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.
  • Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.

APPLE AND PASSION FRUIT TARTLETS



Apple and Passion Fruit Tartlets image

This great recipe for apple and passion fruit tartlets is courtesy of Michel Roux and is featured in "Pastry." Photo Credit: Martin Brigdale

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

All-purpose flour, for work surface
14 ounces Rough Puff Pastry
6 ounces Creme Patissiere for Apple and Passion Fruit Tartlets
3 medium apples, preferably Gala or Golden Delicious
1/3 cup superfine sugar
3 passion fruits

Steps:

  • On a lightly floured work surface, roll out puff pastry to 1/16-inch thick. Using a 4 1/2-inch round pastry cutter, cut out six rounds. Brush a baking sheet with a little cold water and, using a spatula, transfer rounds to baking sheet. Transfer baking sheet to refrigerator and chill for 20 minutes.
  • Preheat oven to 375 degrees. Prick rounds in five places with the tines of a fork. Divide creme patissiere evenly between each of the pastry rounds. Spread creme patissiere evenly, leaving a narrow border around the edges.
  • Peel apples; slice in half and remove the stem and core. Thinly slice each half. Arrange each sliced half on a pastry round in an overlapping circle. Transfer to oven and bake for 15 minutes.
  • Remove tartlets from oven and sprinkle with sugar. Return to oven and continue baking 5 minutes more. Immediately transfer tartlets to a wire rack using a spatula.
  • Cut each passion fruit in half and scrape out the pulp and seeds directly onto the tartlets just before serving.

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