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).
4,3663/5 for 2 ratings
Grade this recipe: Last modified on: October 14th 2020
For 6 pieces, you will need:
- 0
300 g Sweetcrust pastry (pâte sablée) - 1
200 g Stewed apple (compote) - 2
200 g Fruit crémeux - 3
verbena (optional) - Total weight: 700 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 1 hour 8 min. | 1 hour | 2 hours 8 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 1 hour
Use 300 g Sweetcrust pastry (pâte sablée) to line small tart tins or moulds and bake blind.
Leave to cool on a wire rack.
Leave to cool on a wire rack.
Stage 2 - 4 min.
Divide 200 g Stewed apple (compote) out between the tarts in an even layer.
Stage 3 - 4 min.
Pour the blackcurrant crémeux on top, making sure the apple is completely covered.
Stage 4 - 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,828 Kcal or 7,653 Kj | 29 gr | 299 gr | 136 gr |
| 91 % | 11 % | 28 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 261 Kcal or 1,093 Kj | 4 gr | 43 gr | 19 gr |
| 13 % | 2 % | 4 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 305 Kcal or 1,277 Kj | 5 gr | 50 gr | 23 gr |
| 15 % | 2 % | 5 % | 3 % |
How much will it cost?
- For 6 pieces : 2.79 €
- Per piece : 0.47 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Pistachio custard tart, Flaked almond tart, Pear, grapefruit and pistachio tart, Rhubarb tart, ... All |
 | Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Express apple tart, Little apple turnovers with almonds and raisins, Apple and pear tart, Apple amandine tarts from Brélès, ... All |
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, Little blackcurrant and vineyard peach sablé tarts , Breton apple and rhubarb tart , Raspberry tart, ... All |
Other recipes you may also like
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.64,2224.6/5 for 14 ratings 58 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).83,526 25/5 for 12 ratings 23 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.122,4685/5 for 1 ratings 8 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.107,461 24.9/5 for 7 ratings 2 hours 34 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...222,557 284.2/5 for 32 ratings 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question