Upside Down Apple Tarts

Name: Upside Down Apple Tarts
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps light corn syrup; 1 Tbsp cornstarch; 1 large egg yolk; 2 Tbsps all-purpose flour; 454 grams frozen all-butter puff pastry, thawed; 907 grams Golden Delicious apples (about 4); 79 milliliters sugar, divided; 3 Tbsps unsalted butter, melted; 1 vanilla bean, split lengthwise; 8 servings Accompaniment: vanilla ice cream; 2 teaspoons water; 1 large whole large egg; 296 milliliters whole milk

Upside Down Apple Tarts might be just the dessert you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 649 calories, 9g of protein, and 36g of fat each. 1 person found this recipe to be yummy and satisfying. If you have accompaniment: vanillan ice cream, egg, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Knife

Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar.

Ingredients you will need

Sugar

Milk

Equipment you will use

Whisk

Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl.

Ingredients you will need

Corn Starch

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth.

Ingredients you will need

Egg

All Purpose Flour

Egg Yolk

Equipment you will use

Whisk

Bowl

Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking. Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes.

Ingredients you will need

Custard

Milk

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Remove from heat and stir in butter until melted.

Ingredients you will need

Butter

Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes.

Ingredients you will need

Pastry Cream

Equipment you will use

Wax Paper

Bowl

Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Peel and core apples, then cut into 1/8-inch-thick wedges.

Ingredients you will need

Apple

Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide. Punch out center of each round with cookie cutter and transfer to baking sheets.

Ingredients you will need

Punch

Roll

Equipment you will use

Baking Sheet

Cookie Cutter

Rolling Pin

Bowl

Discard vanilla pod and transfer pastry cream to pastry bag. Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over). Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter.

Ingredients you will need

Pastry Cream

Vanilla Bean

Butter

Apple

Cream

Equipment you will use

Pastry Bag

Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes.

Ingredients you will need

Apple

Equipment you will use

Oven

Meanwhile, stir together corn syrup and water until smooth.

Ingredients you will need

Corn Syrup

Water

Remove baking sheets from oven and flip each tart over with a large spatula. Generously brush pastry with some of corn syrup mixture.

Ingredients you will need

Corn Syrup

Equipment you will use

Baking Sheet

Spatula

Oven

Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more. Cool 10 minutes.

Equipment you will use

Oven

Serve tarts, pastry side up, warm or at room temperature.

•Pastry cream can be chilled up to 3 days. Stir before using.•Pastry can be rolled out and cut 1 week ahead and frozen, tightly wrapped in plastic wrap. Do not thaw.•Tarts can be baked 4 hours ahead. Reheat in a 350°F oven 5 to 10 minutes.

Ingredients you will need

Pastry Cream

Wrap