Apple Tarts with Vanilla Ice Cream

August 6, 2010


Yesterday, I went to a fresh market and found apples that are imported from New Zealand. Too bad, I forgot to take a picture of the apples before it got chopped. I'm not sure what type they are, but they have a lovely vibrant red color which reminds me of Fall season. Unfortunately, we don't have 4 seasons in Thailand. This is one of the things that I'm missing about Canada. But at least, I can still make these yummy apple tarts with vanilla ice cream, turn on an air condition to a very low setting, close my eyes and imagine that I'm in Canada eating these yummy apple tarts. Enjoy!

Apple Tart with Vanilla Ice Cream
(Make: 10 mini tarts)

PASTRY
(Pastry recipe from La Fuji Mama)
2 C all-purpose flour
1 tsp salt
2 tsp granulated sugar
1 C cold butter, cubed, chilled
1 tbsp cider vinegar
1/2 C milk

APPLE FILLING

1/4-1/2 stick of butter

6 apples

1/2 C firmly packed brown sugar

1/4 tsp ground nutmeg

In a large bowl, whisk flour, salt and granulated sugar. Chill the flour mixture in the freezer for 15 minutes. Cut in the cold butter until the mixture forms coarse crumbs. Add in the cider vinegar. Gradually add the milk. Mix the mixture with pastry cutter until the dough stick together.  Form a ball and divided the dough into 10 pieces. Wrap each one with plastic wrap. Chill in the refrigerator for 1 hour.

While the dough is chilling, peel, core and cube apples. In a large frying pan over medium heat, melt butter. Add in the cubed apples. Stir often for 5-7 minutes. Sprinkle brown sugar and nutmeg over the apple. Continue stirring about 5 minutes or until the sugar is melted and bubbled. Remove from heat and let it cool.

Preheat at 375 F

After 1 hour of chilling the dough in refrigerator, remove one of the dough ball at a time. Roll out the ball into a circle that a little bit larger than the tart shell. Place it over the tart shell and fit the dough inside with your fingertips. Trim the edges by rolling the rolling pin over the tart shell. Repeat the steps for the remaining balls.

Fill each tart with apple filling. Bake for 15-20 minutes or until the crust is golden brown. Remove from the oven. Let it cool slightly. Remove the tart shell. Place the baked apple tart on a small dish and serve with a scoop of vanilla ice cream.

3 comments:

bake in paris said...

Lovely apple tart, it is a classic that I would always go back and bake every now and then...

You must be missing Canada so much, that means you shouldl bake this apple tart and turn on the air con more often.... wish you the best for your stay here in Bangkok.

Regards,
Kris

Kris Ngoei said...

I can't tell you much about the effect of the weather here to cookies cause I haven't been baking cookies that much.

What I usually did was (if I got around to bake them) cooling them on wire tray and then keep them in air-proof containers... will this help? Seems so ... but of course there is always at a limited duration of time.

Hope this helps.. do you bake cookies that often?

Sawadee from Bangkok,
Kris

Jocelyn said...

Fa!! Wow, those apple tarts look super delicious! Do you come up with all the recipes YOURSELF??

Your pictures also look delightful. Maybe I should get myself an SLR too...haha. How are things in Thailand (are you still there)? Any job prospects yet? Or taking some time off? Would love to hear from you!

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