The last thing I want to have upon completing a multicourse feast is a thick-crusted pie. When I do have pie, I almost always wish there was more filling and less crust. Most of the time, I leave the poor crust on the plate.
Puff pastry satisfies the yearning for crust but delivers a vastly more satisfying apple-to-crust ratio. The frangipane paste below the apples creates just the right cushion and the apples soaked in lemon juice endows this tart with awesome zing.
This silky walnut ice cream matches really well with this tart. But for an even more unusual ice cream, replace the toasted walnuts with salted walnuts, as in this recipe, to get salty, sweet, and nutty all in one bite.
apple tart
1 sheet of puff pastry
1/2 quantity frangipane paste (see recipe below)*
2 lemons, juice of
4 apples, peeled, cored, and cut into 1/4″ thick slices
1 tbsp of quince jam
1/2 tbsp water
Preheat the oven to 400º. In a large bowl squeeze the juice of two lemons and as you slice the apples, mix up the lemon with the apples so the juice coats any new slices you place in. I used a mixture of Cortland and Empire apples, which is why you see the apples below in two different colors! But go ahead and use your favorite baking apple. As you layer them on top of one another, they will prop up. Don’t worry about fitting too many in as they will promptly fall down on themselves as they bake.
You’ll be creating a long rectangular tart, so unfold the puff pastry and fold all four sides over so you’re creating a thicker wall, about 1/2″ wide for the tart’s edge.
Prick the bottom of the tart to prevent the interior from rising and smooth the frangipane paste evently into the tart, avoiding the edges. Start layering the apple slices, overlapping them slightly as you move from one end to the other.
Mix the quince jam with the water and use a brush to smooth the jam over the apples. Brush the edges of the tart with the egg wash. If you can’t leave well enough alone, as I couldn’t, sprinkled some cinnamon sugar on top, too. Bake in the oven for 20-25 minutes.
*frangipane
makes enough for two 9″ tarts
1 tbsp sugar
2 oz almond paste
2 tbsp unsalted butter
1 tbsp all purpose flour
1 large egg white
1 tsp lemon zest
Mix all the ingredients together, making as smooth a paste as possible. If your almond paste is stiff, you can soften it up in the microwave for 30 seconds.
walnut ice cream
1 1/2 oz. cream cheese
1 tbsp + 1 tsp corn starch
2 cups whole milk
1 1/4 cups heavy cream
3/8 cup brown sugar
1 1/2 tbsp light corn syrup
1/4 cup + 1 tbsp walnut liquor
1/8 tsp salt
1 tsp vanilla extract
5 oz. toasted walnut pieces
In a large pot, pour in the milk and cream. Take 2 tbsp of this mixed milk and cream and add it into a small bowl with the cornstarch, combine well and set aside.
Into the pot of milk and cream, add corn syrup and sugar. Bring to a boil over a medium heat. On a simmer, continue stirring for about 4 minutes. Remove from heat, stir in the cornstarch mixture and bring this back to a boil. Cook for an additional minute, stirring constantly until the mixture thickens slightly.
In a large bowl mash the cream cheese. Add the milk mixture to the cream cheese, whisking to incorporate. Add salt, vanilla extract and the walnut liquor. Let the mixture cool over an ice bath for an hour. Refrigerate the cooled mixture for at least 4 hours or overnight.
Pour the chilled mixture through a fine mesh strainer and then into your ice cream machine and proceed with your unit’s instructions. Once the machine is done churning, blend int the cooled, toasted walnuts and store in the freezer. This ice cream stays soft and scoopable but if it’s gotten hard, let it come to room temperature for 2-5 minutes before serving.
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Goodness!! This is so tempting!! What a gorgeous dessert!