Little apple and verbena tarts


Little apple and verbena tarts
A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples.

You will see how well the caramelised apples and verbena go together.
33 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: January 9th 2022
For 3 tarts, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 60 min.
Cooking: 2 min.
All in all: 60 min.
When should you start or finish this recipe?
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
Little apple and verbena tarts : Stage 1
Prepare 6 tart cases.

Note: the ones you can see in the photo were made in fluted moulds, but this is not essential.

Stage 2 - 8 min.
Little apple and verbena tarts : Stage 2
Peel 2 apples and cut into small dice.

Stage 3 - 2 min.
Little apple and verbena tarts : Stage 3
Melt 30 g butter in a frying pan on high heat, then add 50 g caster sugar and the diced apples.

Stage 4 - 5 min.
Little apple and verbena tarts : Stage 4
Caramelise the apples, taking care not to mash the apple dice as you stir, which can easily happen with this size.

Leave to cool.

Stage 5 - 30 min.
Little apple and verbena tarts : Stage 5
Prepare 200 g diplomat cream, leaving the verbena to infuse in the milk (this can be made well in advance).

Stage 6 - 6 min.
Little apple and verbena tarts : Stage 6
Put a generous layer of verbena diplomat cream in each tart case.

Stage 7 - 8 min.
Little apple and verbena tarts : Stage 7
Cover with diced caramelised apple.

Stage 8
Little apple and verbena tarts : Stage 8
Your tarts are ready. Garnish with a sprig of verbena.
Remarks
You can make a different version with pears. Cooked in maple syrup, they work really well.

If you don't fancy making the diplomat cream, use confectioner's custard or chantilly cream instead.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1,170 RDI=450 %5,730 RDI=540 %4,070 RDI=620 %17,520 RDI=880 %73,340 RDI: 880 %
Per 100 g120 RDI=50 %610 RDI=60 %430 RDI=70 %1,860 RDI=90 %7,800 RDI: 90 %
Per tarts390 RDI=150 %1,910 RDI=180 %1,360 RDI=210 %5,840 RDI=290 %24,450 RDI: 290 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
  • For 3 tarts : 3.50 €
  • Per tarts : 1.20 €

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)
Other recipes you may also like
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.07 M4.5 7 min.
Salmon and spinach quiche
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17th 2022422 K 14 1 hour 15 min.
Triple-Cheese Pumpkin Gratin
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.
January 24th 201697 K4.1 55 min.
Quick flaky pizza
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves.
September 26th 2018121 K 40 min.
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
March 25th 2020159 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page