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Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

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Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

Spiced Sugarplum and Caramelized Apple Tartlets with Calvados Cream

amanda

Equipment

  • - Tart Pan Set

  • - KitchenAid Stand Mixer

  • - Pastry Cutter

  • - Mandoline Slicer

  • - Digital Kitchen Scale

  • - French Rolling Pin

  • - Saucepan (with lid)

  • - Silicone Spatula

  • - Candy Thermometer

  • - Ice Cream Maker

Ingredients

  • 1/2 cup (packed) pitted prunes

  • 1/2 cup (packed) golden brown sugar

  • 1/2 cup water

  • 2 tablespoons unsalted butter

  • 2 tablespoons Calvados

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon ground cloves

  • 1/4 cup butter

  • 1/4 cup sugar

  • 4 medium Granny Smith apples (about 2 pounds), peeled, quartered, cored

  • 1 sheet (preferably all-butter) frozen puff pastry (half of 17.3-ounce package), thawed

  • 8 large egg yolks

  • 2/3 cup plus 4 teaspoons sugar

  • 2/3 cup Calvados

  • 1 cup chilled whipping cream

Instructions

1

Instruction 1

Stir first 4 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Cover and simmer until prunes are very soft, about 15 minutes. Uncover and simmer over low heat until mixture is reduced to 3/4 cup, about 4 minutes. Add Calvados and spices; mash prunes in pan into thick jam-like spread. (Can be prepared 1 week ahead. Cover with plastic and refrigerate.)
2

Instruction 2

Melt butter in heavy medium nonstick skillet over medium heat. Add sugar and cook until sugar melts and turns deep amber, stirring occasionally, about 3 minutes. Add apples and cook until just tender and browned, shifting and turning apples occasionally, about 12 minutes. Remove from heat. Cool in skillet.
3

Instruction 3

Roll pastry out on lightly floured surface to thin 13x13-inch square. Using 4-inch-round cookie cutter, cut out 8 rounds. Transfer rounds to parchment-lined heavy large baking sheet. Using fork, pierce pastry rounds all over, leaving 1/3-inch border around edge.Chill pastry until firm, about 15 minutes.
4

Instruction 4

Spread 1 slightly rounded tablespoon of sugarplum mixture evenly over center of each round, leaving 1/3-inch border. Slice each apple quarter into 5 thin wedges. Fan out 10 apple slices atop sugarplum mixture on each round, forming rosette. Reserve any juices in small bowl. (Can be prepared 1 day ahead. Cover tartlets and any juices separately and refrigerate.)
5

Instruction 5

Whisk yolks, 2/3 cup sugar, and Calvados in medium bowl. Set bowl over pan of gently boiling water. Whisk constantly until mixture thickens and candy thermometer registers 165°F, about 5 minutes. Cool, stirring occasionally. Whip cream until soft peaks form. Fold cooled egg mixture into whipped cream. Cover and refrigerate. (Calvados cream can be prepared 1 day ahead. Keep refrigerated.)
6

Instruction 6

Position rack in upper third of oven and preheat to 400°F. Drizzle each tartlet with reserved juices and sprinkle with 1/2 teaspoon sugar. Bake until crust is deep golden brown, about 18 minutes. Serve warm or at room temperature with Calvados cream.
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