Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux.
This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've been secretive, of course).
This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've been secretive, of course).
36 K 3/5 (2 reviews)
1 hour 8 min.
Easy
6 pieces
4 IngredientsLast modified on: October 10th 2021
For 6 pieces, you will need:
- 1
6 tart cases - 2
200 g stewed apple (compote) - 3
200 g fruit crémeux - 4
Verbena (optional) - Total weight: 700 grams
Change measures:
Times for this recipe
Preparation: 8 min.
Resting: 1 hour
All in all: 1 hour 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 4 min.
Divide 200 g stewed apple (compote) out between the tarts cases in an even layer.
Stage 2 - 4 min.
Pour the blackcurrant crémeux on top, making sure the apple is completely covered.
Stage 3 - 1 hour
Put in the fridge for 1 hour to set.
Your tarts are ready. Serve garnished with a mint or verbena leaf.
Your tarts are ready. Serve garnished with a mint or verbena leaf.
Remarks
This recipe can easily be varied by using a different flavour of crémeux, such as apricot, or a different compote.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 850 RDI=330 % | 5,460 RDI=520 % | 3,600 RDI=550 % | 18,810 RDI=940 % | 78,770 RDI: 940 % |
| Per 100 g | 120 RDI=50 % | 780 RDI=70 % | 510 RDI=80 % | 2,690 RDI=130 % | 11,250 RDI: 130 % |
| Per piece | 140 RDI=60 % | 910 RDI=90 % | 600 RDI=90 % | 3,140 RDI=160 % | 13,130 RDI: 160 % |
How much will it cost?
- For 6 pieces : 2.75 €
- Per piece : 0.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example: Express apple tart, Apple oatmeal cookies for Sasha, Apple and pear tart, Linzer torte, Apple charlotte with toasted brioche, ... See them all 11
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Breton apple and rhubarb tart , Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, ... See them all 5
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, Victoria pineapple and lime tarts, Little lime tarts, Pear verbena tarts, Double raspberry tartlets, ... See them all 5
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017758 K 313.7 40 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013516 K5 7 min.
Fruit salad
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...April 20th 2020385 K4.1 1 hour 15 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).December 21th 2020404 K5 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.