Tart with apples and patisier cream

Category: Bakery products
Tart with apples and patisier cream

Ingredients

Dough:
Wheat flour 750 g
Sugar 250 g
Soft butter 500 g
Egg 1 PC.
Cream:
Milk 1 l
Sugar 200 g
Egg 3 pcs.
Corn starch
(I take 2 packs of vanilla pudding
80 g
Vanillin, cinnamon
Sugar 100 g
Walnuts 50 g
Ground crackers 100 g
Raisins 30 g
Apples 4-5 pcs.

Cooking method

  • Knead the dough and put in the refrigerator for an hour.
  • this amount is enough for 3 tarts 26 cm.
  • the dough can be easily frozen, thawed in the refrigerator, it will not lose its taste and quality.
  • patisier cream is similar to custard:
  • heat in a saucepan: 800 g of milk and 200 g of sugar
  • in a bowl, mix: 200g of milk, 3 eggs, 80g of cornstarch + a drop of vanilla or vanillin.
  • add a couple of tablespoons of the hot mixture to the bowl and stir quickly, when the mixture in the bowl becomes warm, pour it into a saucepan in a thin stream, stirring constantly so that the eggs do not curl. cook over low heat until thickened and stir constantly.
  • peel the apples (4-5) and cut into small cubes. fry in a frying pan with 50g butter, 100g sugar. then add 50g. walnuts, cinnamon, 100 g of ground crackers and 30 g of raisins, mix.
  • lay out the form with the dough, try to roll it out, if it doesn't work, just tear off the pieces and "stick" to the form. do not make the sides too thin.
  • Put cream and apples on the dough.

Time for preparing:

40-45 minutes

Cooking program:

bake at 170C.

Note

Recipe from NatashaV, in my opinion a culinary blog or LJ? I don't remember, unfortunately.

kava
celfh, and what sprinkled on top? Something like a strusel?
celfh
Quote: kava

celfh, and what sprinkled on top? Something like a strusel?

with this:

100 grams of sugar
50 gr walnuts
100 grams of ground crackers
30 g raisins
4-5 apples

peel the apples (4-5) and cut into small cubes. fry in a frying pan with 50g butter, 100g sugar. then add 50g. walnuts, cinnamon, 100 g of ground crackers and 30 g of raisins, mix.

kava, I did not write the recipe correctly, it was necessary to somehow separate the cream and the top layer. Well, this is how the moderators will throw off the remnants of recipes for me to rework, I will correct

kava
Thank you, now I understand. I'll try to bungle on the weekend.
Tanyulya
Tatyana, shikaaarno gotta try
Gaby
Thank you Tanyulya for checking in on this thread - thanks to you and seeing this recipe.

Tanya, as I read the name "Tart with apples and cream patisier" I never fainted, what name "cream pa-ti-sier" sounds like ... as the words from a glamorous song ... I don't promise to cook it soon objectively, but God willing - I will cook and nothing is complicated in it. Tanyusha, as always you are on top.
kava
Girls, yes, I chatted this patisier literally in 5-10 minutes. : victory: Chess word! Easier custard and delicious Read technology longer than cooking. I played cheesecakes with him in half an hour - a baking sheet of glamor
celfh
I also really love patisier! And because cooking is quick, and patamushta is delicious!
Crochet
Tanya, what a cool recipe! Oops ... yes, it turns out you shared it last year, but I never saw him in my eyes ... here's a tin hat ...
Quote: celfh

this amount is enough for 3 tarts 26 cm.
Tanya, I understand correctly that the dough is given on the basis of three tarts, and the filling for one?

celfh
Quote: Krosh

Tanya, I understand correctly that the dough is given on the basis of three tarts, and the filling for one?
That's right, Tiny. I only write late, because we just arrived from vacation tonight
BlackHairedGirl
Such yummy, you have to cook, for the recipe - thanks !!! Only it is not clear why starch and even eggs. Can I get by with eggs alone, I don't have cornstarch?
Kalmykova
Starch can be substituted with flour, but with starch the texture is silky.
celfh
Quote: BlackHairedGirl

do I have cornstarch?
with potato starch is also very good at it

Crochet
Quote: celfh

That's right, Tiny. I only write late because just came from vacation tonight
Tanyusha, we are right at the same time, I also got home only by two o'clock last night and also from vacation.
BlackHairedGirl
Yesterday I made this tart, everything is fine, only with the cream I smiled - I did everything as according to the recipe, but then it seemed to me that it was very thick, and I diluted it a little with boiling water and ruined everything! It turned out to be watery and we ate it with spoons. The nightmare is shorter
celfh
Quote: BlackHairedGirl

and I slightly diluted it with boiling water and ruined everything! It turned out to be watery and we ate it with spoons. The nightmare is shorter
no comment
Nagira
Tanya, thank you very much for such an unusual tart!
I, in any case, have not met anything like it yet
Tart with apples and patisier cream

The only deviation from the recipe - I used pectin as a thickener instead of starch (since childhood, even my beloved Napoleon could not eat if the host made custard with starch ... my mother always made charlotte creams)

My layer of milk filling turned out to be thinner because of the larger shape, probably (I used a new one - a split square).
But tasteful I've never tasted apple streusel! Dump your head off, simple! Thank you!
celfh
Oh, Irina, she praised it, it's so nice!
I am very glad that I liked the tart, good health!
Sonadora
celfh, but you can specify how much sugar is in the patisiere: 100 or 200 g?
Nagira
Sonadora
while the hostess is not there - I will answer as an accomplished taster
200 g of sugar in a cream patisier, and 100 g of the ones indicated below - in an apple streusel.
Crochet
Tanyusha, and if the cream is prepared in advance? Can I keep it in the refrigerator?
Tanyush, And another question, do you need apples for the "streusel" with dense pulp? Well, so as not to scatter in the cooking process? Or whatever, don't they creep?

Nagira-Irisha, right now I see your photo on the cover of the next issue of my favorite culinary magazine ... Lyapotaaa Tart with apples and patisier cream !!!
Sonadora
Nagira, thanks for the help!
Alexandra
Quote: Nagira

The only deviation from the recipe - I used pectin as a thickener instead of starch (since childhood, even my beloved Napoleon could not eat if the host made custard with starch ... my mother always made charlotte creams)

Nagira, a huge request - please post your recipe for cream on pectin in a separate temkoy, with all the details, hang in grams and how to stir pectin - replacing starch with pectin is very important
Nagira
Well, what can I say? Radish I Report to Tanya-celfh, and I am not blowing! And here...
Alexandra already baked a pie (and it’s right that such brakes wait)
Crochet I didn't get a kiss for such compliments.
Vitalinka
Tanyusha, take thanks!
Yesterday I baked a tart according to your recipe, until the last minute I doubted that I could cut it into pieces and nothing would come out. But surprisingly, everything worked out for me, apple sprinkling is just a bomb! Delicious!
The photo is terrible, but just as confirmation of what was done

Tart with apples and patisier cream
celfh
Vitalinka, to your health!
We also love this tart, the combination of patisier with sprinkles ...

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