Since it is Thanksgiving season there are apples everywhere! My sister found these amazing apples at sprouts and they were delicious! Unfortunately, she bought way too many since they were so cheap and so I figured the rest of the apples would make for a perfect holiday dessert! Apples and cinnamon are two of my favorite things to bake with because they are such simple flavors so it never over powers a dish. You could also substitute the apples for almost any fruit depending on the season. Pears, raspberries, blackberries, or strawberries would be just at tasty!
Honey Apple Tartelette
Makes 8 3-inch tartelettes or one 9 x 13 x 2 inch cookie sheet.
2 sticks unsalted butter, room temperature
1/4 c. granulated sugar
2 Tbs. packed brown sugar
(or you could substitute granulated sugar for brown)
2 c. all purpose flour
pinch of salt
1 1/2 tsp. cinnamon
2 Tbs. honey
4 large egg yolks
3 Tbs. granulated sugar
pinch of salt
1 1/2 c. whole milk
1 tsp. vanilla extract
1 tsp. cinnamon
Honey Baked Apples:
3 medium apples
1/4 c. honey
1/2 tsp. cinnamon
TO MAKE THE CRUST:
-Preheat your oven to 350 degrees.
-In a food processor pulse together the butter and sugar. Add the honey once it starts to come together. Once mixed, add the flour, salt, and cinnamon. Give the sides a few scrape downs. Pulse until it gathers into a ball. Refrigerate for about 10 minutes so it is easier to work with. Once chilled press into your desired pan. Get a fork and poke the dough 2-3 times that way it will not puff up. (If it starts to puff up while baking, grab a fork and poke the bubble to deflate it) Bake for 20-25 minutes or until browned. Let cool completely then place in the fridge until you assemble the tart.
TO MAKE THE APPLES:
-Peel, core, and cut the apples into thin slices. Lay them on a couple of parchment paper lines baking sheets and drizzle with honey and sprinkle with cinnamon. Bake for 10-15 minutes or until golden. You can bake these while the tart crust is baking. Let cool completely then place in the fridge until you assemble the tart.
TO MAKE THE CREAM:
-Prepare an ice water bath and set aside.
-In a medium bowl; whisk the yolks, sugar, and salt until well combined.
-Pour the milk into a small saucepan and place over medium heat. Stir occasionally so the milk does not burn. Heat it until small bubbles appear around the edges of the pan
-Remove from the heat, and slowly pour the milk mixture into the yolk mixture. Whisk constantly so the eggs do not scramble. Pour the mix back into the sauce pan and place over medium low heat. Stir constantly with a spatula until it has slightly thickened and coats the back of the spatula. This takes about 5-8 minutes.
-Pour back into a clean bowl and place bowl in ice bath. Let cool to room temperature, stirring occasionally. Once to room temperature add vanilla and cinnamon. Cover and refrigerate until set.
-Once everything has chilled in the refrigerator, take the tart and add the vanilla cream. Assemble apples on top. Serve Chilled.