Apple Crumble Tart Recipe

Ingredients
<br>- ½ (17.5 ounce) package frozen puff pastry, thawed
<br>- 1 tablespoon butter, melted
<br>- 3  apple - peeled, cored, and chopped
<br>- ⅜ cup all-purpose flour
<br>- ⅜ cup chopped blanched almonds
<br>- ½ cup white sugar
<br>- ¼ teaspoon ground cinnamon
<br>- 3 tablespoons butter, chilled
<br>- ¼ teaspoon vanilla extract
<br>- 3  egg yolks
<br>- 3 tablespoons white sugar
<br>- ⅓ cup dry Marsala wine
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract.  Cut together with a pastry blender until small crumbs form. Set aside.
<br>step 3: Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter.  Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
<br>step 4: Bake in preheated oven until the pastry is golden brown, about 30 minutes.
<br>step 5: To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer.  When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.
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Ingredients
- ½ (17.5 ounce) package frozen puff pastry, thawed
- 1 tablespoon butter, melted
- 3 apple - peeled, cored, and chopped
- ⅜ cup all-purpose flour
- ⅜ cup chopped blanched almonds
- ½ cup white sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter, chilled
- ¼ teaspoon vanilla extract
- 3 egg yolks
- 3 tablespoons white sugar
- ⅓ cup dry Marsala wine

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.
step 3: Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
step 4: Bake in preheated oven until the pastry is golden brown, about 30 minutes.
step 5: To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.

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