Caramelized Apples with Almond Cream on Sablé Breton
This is former pastry chef Eric Arpin's re-creation of the French classic Tarte Tatin. Serve with ice cream.
Servings: 8
Ingredients:
Caramelized Apples with Almond Cream on Sablé Breton
Photography by James Ingram
| Nutritional Info | |
| Per serving: about | - |
| cal | 470 |
| pro | 5 g |
| total fat | 21 g |
| sat. fat | 11 g |
| carb | 69 g |
| fibre | 2 g |
| chol | 109 mg |
| sodium | 84 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 17% |
| vit C | 8% |
| folate | 21% |
-
8 small Golden Delicious, Royal Gala or fuji apples
1-1/3 cups (325 mL) granulated sugar
2/3 cup (150 mL) water
3 tbsp (50 mL) lemon juice
1 cup (250 mL) whipping cream
8 Sabl?reton
Almond Cream:
Half pkg (200 g pkg) marzipan
1 egg
1/2 cup (50 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind
Preparation:
Line rimmed baking sheet with parchment paper; set aside.
Peel apples. Using melon baller, remove core. Cut scant one-quarter off top and bottom of each apple. Set apples aside.
In large wide skillet, stir sugar with water over medium heat until dissolved, brushing down side of pan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down pan with water, until amber colour, 7 to 8 minutes. Remove from heat.
Standing back and averting face, add lemon juice; cook, stirring, over medium heat until caramel dissolves.
Add apples; simmer over medium-low heat for 3 minutes. Turn and simmer until apples are amber and barely tender, about 3 minutes. With slotted spoon, transfer to rack to let cool.
Stir cream into skillet. Bring to boil; boil for 3 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days. Rewarm to serve.)
Almond cream: Break marzipan into small pieces. In small food processor or blender, pur?together marzipan, egg, flour and lemon rind until smooth.
Arrange apples on prepared baking sheet. Spoon about 2 tbsp (25 mL) almond cream into centre of each, filling three-quarters full. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in centre of 350°F (180°C) oven until apple is tender, almond cream is puffed and set and cake tester inserted in centre comes out clean, 25 to 30 minutes. Brush apples with about 2 tbsp (25 mL) of the caramel sauce.
On each plate, drizzle 2 tbsp (25 mL) of the cooled caramel sauce. Place 1 Sabl?reton cookie in centre of plate; top with apple
Peel apples. Using melon baller, remove core. Cut scant one-quarter off top and bottom of each apple. Set apples aside.
In large wide skillet, stir sugar with water over medium heat until dissolved, brushing down side of pan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down pan with water, until amber colour, 7 to 8 minutes. Remove from heat.
Standing back and averting face, add lemon juice; cook, stirring, over medium heat until caramel dissolves.
Add apples; simmer over medium-low heat for 3 minutes. Turn and simmer until apples are amber and barely tender, about 3 minutes. With slotted spoon, transfer to rack to let cool.
Stir cream into skillet. Bring to boil; boil for 3 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 days. Rewarm to serve.)
Almond cream: Break marzipan into small pieces. In small food processor or blender, pur?together marzipan, egg, flour and lemon rind until smooth.
Arrange apples on prepared baking sheet. Spoon about 2 tbsp (25 mL) almond cream into centre of each, filling three-quarters full. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in centre of 350°F (180°C) oven until apple is tender, almond cream is puffed and set and cake tester inserted in centre comes out clean, 25 to 30 minutes. Brush apples with about 2 tbsp (25 mL) of the caramel sauce.
On each plate, drizzle 2 tbsp (25 mL) of the cooled caramel sauce. Place 1 Sabl?reton cookie in centre of plate; top with apple
Source
Canadian Living Magazine: October 2007
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