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Apple Tart + Spiced Pastry Cream + Cinnamon Shortbread

 
One serving costs about $4.83 One serving costs about $4.83

$4.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

Need a vegetarian dessert? Apple Tart + Spiced Pastry Cream + Cinnamon Shortbread could be a great recipe to try. This recipe serves 1 and costs $4.91 per serving. One serving contains 2895 calories, 61g of protein, and 72g of fat. If you have ground allspice, cinnamon, nutmeg, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is excellent. Try Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting, Rustic Spiced Peach Tart with Almond Pastry, and Apricot tart with brown sugar & cinnamon pastry for similar recipes.

Ingredients

Servings:
1
1  apples
apples
1 cup
1 cup brown sugar
brown sugar
2 Tbsps
2 Tbsps butter
butter
some
some calvados
calvados
0.5
0.5  cinnamon
cinnamon
1 Tbsp
1 Tbsp cornstarch
cornstarch
6 large
6 large egg yolk
egg yolk
2 cups
2 cups flour
flour
0.13 tsps
0.13 tsps ground allspice
ground allspice
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.25 tsps
0.25 tsps ground ginger
ground ginger
2 Tbsps
2 Tbsps ice water
ice water
2.25 cups
2.25 cups milk
milk
0.13 tsps
0.13 tsps nutmeg
nutmeg
1 pinch
1 pinch salt
salt
2 Tbsps
2 Tbsps sugar
sugar
some
some it'll be overpowering
it'll be overpowering
1  apples
1
apples
1 cup brown sugar
1 cup
brown sugar
2 Tbsps butter
2 Tbsps
butter
some calvados
some
calvados
0.5  cinnamon
0.5
cinnamon
1 Tbsp cornstarch
1 Tbsp
cornstarch
6 large egg yolk
6 large
egg yolk
2 cups flour
2 cups
flour
0.13 tsps ground allspice
0.13 tsps
ground allspice
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.25 tsps ground ginger
0.25 tsps
ground ginger
2 Tbsps ice water
2 Tbsps
ice water
2.25 cups milk
2.25 cups
milk
0.13 tsps nutmeg
0.13 tsps
nutmeg
1 pinch salt
1 pinch
salt
2 Tbsps sugar
2 Tbsps
sugar
some it'll be overpowering
some
it'll be overpowering

Equipment

food processor
food processor
plastic wrap
plastic wrap
microplane
microplane
pastry bag
pastry bag
sauce pan
sauce pan
tart form
tart form
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
food processor
food processor
plastic wrap
plastic wrap
microplane
microplane
pastry bag
pastry bag
sauce pan
sauce pan
tart form
tart form
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

  1. Just so the food processor can process your dough easier, cut up the butter into cubes before putting them in the freezer to chill.
  2. In a food processor, dump in the dry ingredients for your crust. That would be the flour, brown sugar, confectioner's sugar, salt, and cinnamon.
  3. Pulse it to get rid of any large lumps.
  4. Then, add your chilled butter and let it run until the mixture resembles fine to coarse sand.
  5. Drizzle in your ice cold water a tablespoon at a time until a nice dough comes together. You're looking for a dough that isn't too wet, but comes together when you squeeze it in your hands.
  6. Bring the dough together, trying to knead as little as possible and wrap it in plastic to rest in the fridge.
  7. Rest for twenty minutes.
  8. Prepare the pastry cream.
  9. For the allspice I'll just grind up a few seeds in a spice grinder. The nutmeg is easier, just grate it on a microplane.
  10. Add the allspice, nutmeg, ground ginger, salt, and cinnamon to a saucepan.
  11. Along with the spices add 1 3/4 cup of milk, a 1/3 cup of brown sugar, and the vanilla.
  12. Whisk and put it on medium to come up to a simmer.
  13. Once it comes up to a simmer, cut the heat and set it aside.
  14. Separate six egg yolks, add to it the cornstarch, a 1/2 cup of milk, and the remaining 1/3 cup of sugar.
  15. Whisk till smooth.
  16. Now in one hand pour the hot milk mixture into the egg yolks, and with the other whisk constantly so the eggs don't curdle.
  17. Pour the entire mixture back into the saucepan and whisk constantly over medium heat until it thickens, about a minute.
  18. Keep whisking it to get rid of any lumps.
  19. Cover it with plastic wrap remembering to touch the plastic to the cream so it doesn't form a skin. Refrigerate until needed. It'll get thicker as it cools.
  20. Preheat the oven to 350F.
  21. Butter a 10 inch tart pan preferably with a removable bottom.
  22. Press the dough into the pan and work it so it covers the bottom evenly and runs up the sides.
  23. Dock the bottom of the crust and cover it with a buttered sheet of foil.
  24. Fill the pan with baking beans or uncooked rice.
  25. Blind bake for ten minutes, pour the beans out (you can still reuse them) and remove the foil.
  26. Bake it again for another 5-10 minutes until the bottom is golden brown.
  27. Let the shortbread cool for 15 minutes on the counter.
  28. Fill a pastry bag with the pastry cream.
  29. Unmold the tart shell.
  30. Pipe your cream circularly starting from the center out.
  31. Refrigerate it so it sets.
  32. Core and thinly slice some apples (whichever variety you want).
  33. Toss the sliced apples in a bowl of lemon juice and water so they don't oxidize.
  34. Finally, line the tart with the apple slices. Keep going around until you've completely lined the perimeter.
  35. Then the next spiral go around the other way.
  36. Lastly garnish with the prettiest apple slices sticking up from the center.
  37. Chill.
  38. When you're ready to serve brush the top with calvados or apple marmalade to make the top shine.
  39. All that's left to do is enjoy! And as always, Chow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.83
Ingredient
1 apples
1 cup brown sugar
2 tablespoons butter
some calvados
½ cinnamon
1 tablespoon cornstarch
6 larges egg yolk
2 cups flour
⅛ teaspoons ground allspice
1 teaspoon ground cinnamon
¼ teaspoons ground ginger
2.25 cups milk
⅛ teaspoons nutmeg
2 tablespoons sugar
Price
$0.60
$0.71
$0.24
$0.52
$0.07
$0.03
$1.36
$0.33
$0.03
$0.08
$0.06
$0.74
$0.02
$0.03
$4.83

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
2875 Calories
60g Protein
70g Total Fat
496g Carbs
57% Health Score
Limit These
Calories
2875
144%

Fat
70g
109%

  Saturated Fat
34g
218%

Carbohydrates
496g
166%

  Sugar
285g
317%

Cholesterol
1221mg
407%

Sodium
595mg
26%

Alcohol
5g
28%

Get Enough Of These
Protein
60g
121%

Selenium
165µg
237%

Vitamin B2
2mg
163%

Vitamin B1
2mg
162%

Folate
642µg
161%

Manganese
2mg
142%

Phosphorus
1170mg
117%

Calcium
1031mg
103%

Iron
16mg
93%

Vitamin D
13µg
87%

Vitamin B3
15mg
79%

Vitamin B12
4µg
75%

Vitamin B5
6mg
66%

Vitamin A
3171IU
63%

Fiber
13g
53%

Potassium
1624mg
46%

Zinc
6mg
43%

Vitamin B6
0.84mg
42%

Copper
0.76mg
38%

Magnesium
149mg
37%

Vitamin E
4mg
28%

Vitamin C
8mg
10%

Vitamin K
10µg
10%

covered percent of daily need

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