Ingredients
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1 package Puff pastry300-400 g
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2 pcs Applesolid, sweet-sour
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2 tbsp Caster sugar
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200 g Custardlink to the recipe in the description
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3 pcs Passionfruit
Directions
These apple and passion fruit tartlets are so quick to make and very impressive! I often make them for breakfast if we have guests or it’s a holiday, or just to raise spirits : )
To make it even quicker, I use store-bought puff pastry (it’s very good here in Vienna) and make crème pâtissière in advance (and a big batch) and use it in various recipes during 3 days.
How to make Crème pâtissière you can read in the SECRETS section.
In this recipe, passion fruit adds a very unexcepted taste to apples. I highly recommend using it here.
The recipe’s from Michal Roux’s book Pastry Savory & Sweet.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 200C. |
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2
Done
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Roll the pastry out to a 5 mm thickness. Cut out 10 using a 10 cm pastry cutter. A package of store-bought puff pastry (270 g) yields 6 discs. Transfer the discs onto a baking sheet lined with parchment paper. Prick the discs with a fork. |
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3
Done
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Peel and core the apples, cut into quarters and then each quarter into thin slices. Cut the passion fruit in half. |
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4
Done
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Spread the crème pâtissière mixture thinly and evenly onto each pastry disc, leaving a 5 mm margin free at the edge of each one. Arrange the apple slices in a fan on top of the crème pâtissière mixture. |
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5
Done
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Bake the tartlets for 15 min at 200C. The pastry should rise and the apples get slightly brown on the edges. Take out, dust with confectioners’ sugar and return to the oven for 5 min, or until the sugar has caramelized. |
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6
Done
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Remove the tartlets from the oven and transfer them to a cooling rack and let cool for about 10 min. To serve, spoon over equal quantities of the passion fruit pulp. |
