Posted on Friday, 10th February 2012 by Grace
I know I went on record a few months ago saying, “I hate store-bought Puff Pastry!” but I’m happy to say I’ve finally made my peace with it. I’ve made a new best friend in the grocery freezer aisle, it appears you only need find the “best store bought puff pastry” to make life easier on the days when life is so hectic. And this was one of those crazy, hectic days. I was craving comfort food and this rustic Apple Tart, Sfoglia di Mele, made with puff pastry, crema pasticcera (Italian pastry cream) and brown sugar baked apples is my idea of comfort.
I didn’t have time to invest the ”love” to make homemade puff pastry (the best) so I did the next best thing – I got on the phone and texted my loving and willing errand runner (not!), my daughter, Liana, with instructions to stop at the grocery store on the way home and purchase the “best” puff pastry. No sooner than hitting the send button the phone started ringing. I was greeted with the usual response, “Are you kidding me Mom” and “Can’t you pick it up yourself?” Well sweetheart I would be happy to but since you’ve gotten your license my car has been “missing in action!”
After the usual banter she asked, “Which one is the best?” Quite frankly I hadn’t a clue because my experience with store-bought puff pastry in the past hasn’t been great so I replied, “It doesn’t really matter just make sure not to purchase the same brand you purchased last time”. And Liana, “Yes Mom”, I caught that murmur under your breath, “Yeah right it doesn’t matter!”
Ahh…she knows me too well, I guess I’m a bit of a perfectionist. It dawned on me, I wonder if my “need” to make everything “perfect” is rubbing off on my daughter? Is she doomed to a life where anything less than perfect is unacceptable? One quick peek into her bedroom and my feelings of uneasiness quickly disappear. Is it too much to ask that some of that need rub off?
It’s been two years since I made the difficult decision to stop picking up after the kids in their bedrooms and now the best I can do is quietly close the door and hide the chaos. Moe and I were opposites in so many ways, it’s probably the reason we balanced each other so well. But the one thing we shared was order; everything in our home had its place. It amazes me that our kids are the complete opposite.
Liana came home with a winner, it wasn’t an all-butter puff pastry that I’m used to but it was flaky, flavourful and perfect for this apple tart. I decided to coat tart granny smith apples with brown sugar and pre-bake them at high heat for about 15 minutes. The aroma in the kitchen was heavenly, the brown sugar was bubbling and the apples were coated in caramelized ooey, gooey goodness.
If you’re a regular visitor you already know how much I love pastry cream and it was perfectly at home in this tart. The rich, velvety cream is the perfect partner for crispy, flaky pastry. And for the final tease, an inviting glossy finish, I brushed the piping hot, just out of the oven tart with Apricot Glaze infused with Calvados.
The next time you’re in the mood for simple but delicious this Sfoglia di Mele is just that and much more.
Sfoglia di Mele con Crema Pasticcera {Puff Pastry Apple Tart with Pastry Cream}
Makes 1 20-cm (8-inch) tart
- Crema Pasticcera {Italian Pastry Cream}
- Sfoglia di Mele {Puff Pastry Apple Tart}
- Glassa di Albicocche {Apricot Glaze}
Crema Pasticcera {Italian Pastry Cream}
- 250 ml (1 cup + ¾ tablespoon) whole milk
- ½ vanilla bean, seeded
- 2 large egg yolks
- 60 g (¼ cup) caster (superfine) sugar
- 16 g (2 tablespoons) plain (all-purpose) flour, sifted
- In a small saucepan, bring the milk, vanilla pod and seeds just to the boil. Remove from heat, cover and allow vanilla to infuse, about 15 minutes.
- In a medium bowl, whisk together egg yolks and sugar until thick and pale. Add the flour and whisk to combine well (no lumps).
- Gradually add the hot milk mixture in a slow steady stream into the egg mixture, whisking constantly until combined well.
- Pour the mixture into the saucepan. Cook over medium heat, stirring constantly with a flexible rubber spatula until thickened, 3 to 5 minutes.
- Remove from heat and strain through a fine mesh sieve into a small bowl. Place a sheet of plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools. Once cooled transfer to the refrigerator to chill.
Sfoglia di Mele {Puff Pastry Apple Tart}
- 525 g (1.15 pounds or 2 large) granny smith apples
- Brown sugar, for dusting
- 400 g (1 package – 2 blocks or 2 sheets) frozen puff pastry, thawed
- Lightly grease a 20-cm (8-inch) springform pan with vegetable spray, set-aside. Line a small baking sheet with non-stick baking paper. Line a second baking sheet with non-stick baking paper for the pastry covering.
- Wash, peel and core the apples. Cut the apples in half. To fan the apples, make cuts into the apple every 6 mm (¼ inch) stopping just shy of the base of the apple (it’s important to keep the apple half in tact). Place the apples cut side down on the lined baking sheet. Sprinkle the apples with brown sugar and bake, 15 minutes. Remove from heat and transfer to a wire rack to cool.
- Remove one block or sheet of puff pastry from the refrigerator, keeping the remaining pastry refrigerated. Transfer the thawed puff pastry to a lightly floured work surface. Lightly dust the surface of the pastry with flour. Lightly dust rolling pin with flour. Roll out pastry block or pastry sheet into a 25-cm (10-inch) circle. Dust off any excess flour with a pastry brush. Pierce the pastry round with a fork. Fit the pastry into the base and up the sides of the prepared baking tin, cover and chill in the refrigerator until ready to assemble tart.
- Remove remaining block or sheet of puff pastry from the refrigerator and transfer to a clean, lightly floured work surface. Again, lightly dust surface of pastry and rolling pin with flour. Roll out pastry into a 23-cm (9-inch) circle. Dust off any excess flour with a pastry brush. To vent the pastry covering you will need a ruler and a pastry wheel (if you feel comfortable you can eyeball the cuts too). Leave a 2½-cm (1-inch) border around the sides of the pastry round. Place the ruler 1¼-cm (½-inch) in from the border and cut the pastry vertically by running the pastry wheel along the edge of the ruler making sure to stop just shy of the borders (when cutting the pastry I usually cut 5 or 7 cm (2 or 3 inches) leave a space and then cutting another 5 or 7 cm). Repeat in this manner until you reach the border on the other side of the pastry round. Place cut pastry round onto prepared baking sheet lined with non-stick baking paper and refrigerate to chill until ready to assemble tart.
Glassa di Albicocche {Apricot Glaze}
Prepare apricot glaze just before removing tart from the oven.
- 60 ml (¼ cup) apricot jam
- 15 ml (1 tablespoon) water
- ½ tablespoon apple brandy like Calvados, optional
- In a small saucepan, heat apricot jam and water, stirring constantly, over low heat until liquid.
- Remove from heat and strain through a fine mesh sieve into a small bowl.
- Add brandy (if using) and stir to combine.
Assembling Tart
- 1 large egg yolk
- 1 tablespoon whole milk
- Brown sugar, for sprinkling, optional
- Cinnamon sugar, for dusting, optional
- Preheat oven to 220° C (425° F). Remove pastry cream, pastry lined springform pan and pastry covering from the refrigerator. Prepare egg wash, lightly beat egg yolk and milk with a fork.
- Transfer the pastry cream to the base of the pastry shell. Using an offset spatula spread the cream evenly to the sides of the baking tin.
- Carefully arrange the apples on top of the pastry cream. Sprinkle apples with brown sugar and cinnamon sugar if desired.
- Carefully lay the pastry covering over the apples. Moisten the top edges of the pastry shell with a pastry brush dipped in water. Pinch the edges of the pastry covering and the pastry shell together; trim edges if necessary (remember this is a rustic tart, no need to fuss too much). For good measure and to create a decorative edge, pinch the dough with the tines of a fork.
- To seal the pastry, using a pastry brush, brush the surface and the edges of the pastry with egg wash.
- Bake until golden, about 45 minutes.
- Just before removing the tart from the oven prepare the apricot glaze.
- Remove the tart from the oven and transfer to a wire rack to cool. Immediately upon removing tart from the oven, using a pastry brush, coat the surface and the edges of the pastry with the apricot glaze. Continue to cool tart on the wire rack.
- Once cooled, unlatch the springform pan and transfer the tart to a cake stand or cake plate. To serve, cut into slices and top with a scoop of vanilla bean ice cream.
- Buon Appetito!
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Tags: after school treat, afternoon tea, breakfast, brunch, cake, cakes, chocolate, chocolate cake, chocolate dessert, ciambella, coffee cake, dessert, desserts, food, food photography, food photos, fruit, fruit desserts, Italian Cake, Italian Cakes, Italian dessert, Italian desserts, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (32)
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February 10th, 2012 at 12:17 pm
That is gorgeous! I can’t wait to make it.
February 10th, 2012 at 12:30 pm
I always buy puff pastry, I just never seem to find the time to make it from scratch and some of the stuff that you can buy in stores is really good. This looks like such an amazing way to use it as well, those apples look so lovely and golden and delicious!
February 10th, 2012 at 2:06 pm
Hahaha, only you would call a dessert with this many components “simple”
Looks delicious!
February 10th, 2012 at 2:20 pm
This looks like an amazing way to use that homemade puff pastry!
February 10th, 2012 at 3:11 pm
Erica I just about spit out my coffee reading our comment, haha, I really thought this one was easy, store-bought pastry, a little cream and glaze. It really is easy, trust me on this one.
February 10th, 2012 at 8:18 pm
This tart is so beautiful and it sounds so delicious! Storebought puff pastry or not, I would love a large piece!
February 10th, 2012 at 8:27 pm
It looks beyond amazing! Ohh, I soo need to make this myself!
February 10th, 2012 at 8:42 pm
What a gorgeous dessert. Store bought puff pastry is hit or miss, I hope you remember the brand for next time!
I’m sure my mom felt the same way you did about my bedroom when I was growing up. I didn’t change my ways till I moved out and suddenly realized the peacefulness that comes from an orderly home.
February 10th, 2012 at 8:45 pm
Funny Lynn I wonder if that’s exactly what will happen.
February 10th, 2012 at 10:51 pm
Wow, I’d already be happy with apple puff pastry tarts, but pastry cream to boot just has me salivating
This looks gorgeous, your photos are wonderful!
February 11th, 2012 at 2:35 am
This looks so good. I am in awe, it is just so pretty and rustic looking. I laughed when I read your daughter’s name, my daughter is Kiana. Not names you hear often so it caught my eye. Have a wonderful weekend.
February 11th, 2012 at 7:18 am
Thank you everyone, I fell in love with these pics, I’m so proud of Liana she did a wonderful job bringing out the essence of this tart.
February 11th, 2012 at 8:38 am
Wow Grace, that looks delicious! Love the cake plate, too!
February 11th, 2012 at 9:20 am
Thanks Sandie, a Home Sense find.
February 11th, 2012 at 10:36 am
O wow, this is an absolutely gorgeous tart! The pastry cream and apricot glaze all sound soo delicious!
February 11th, 2012 at 11:24 am
You gave me a glimpse into my future. I laughed over the missing car because she now has her license. Great quick and comforting recipe. Such a lovely reminder of my favorite season (fall!)
February 11th, 2012 at 11:51 am
It’s funny Rachel Liana was much like me she was perfectly content with me driving her around and was 19 before she decided to get her license. I bugged her on a regular basis to get her license and ever since I had to make an appointment to use my car. I shouldn’t complain because she does do a lot of my errands but the saying, “be careful what you wish for”, definitely comes into play here.
February 11th, 2012 at 3:00 pm
Such a beautiful tart!!
February 11th, 2012 at 11:30 pm
I adore apple desserts and this one is making me hungry for a slice. Great photos, Liana:) Teaching my little ones the importance of cleaning up, making beds…next is washing the dishes;)
February 12th, 2012 at 5:40 am
Lora I remember when the kids were smaller they were so excited to have their own little chores to do, now getting them to run a vacuum is a chore in itself. ha-ha Because of my back I had to hire a cleaner years ago after Moe passed. When he was still with us Moe would help with the stuff I couldn’t do. The kids are used to that now and have come to expect it. I wish they would understand that this is a luxury we normally wouldn’t have. I think Lynn is right things will change when they are out on their own and have their own homes then everything will have it’s place.
February 12th, 2012 at 5:40 am
Thanks Marla!
February 12th, 2012 at 7:33 am
Gorgeous! What a special and elegant dessert!
February 12th, 2012 at 9:44 am
Bellissimo!
February 12th, 2012 at 9:48 am
I’ve never heard of a Sfoglia di Mele! I thought it was a savoury dish for a second hehe I knew I should have paid more attention when I had italian lessons in primary school
Your apple tarts so pretty and I love the gold cake stand
I’m a little ashamed but hehe I’ve always bought puff pastry hehe I haven’t had the courage to make it at home. So i’m glad you found a great store bought pastry ~
February 12th, 2012 at 10:06 am
This is absolutely beautiful! So nicely browned and crispy. Congrats on Top 9.
February 12th, 2012 at 12:25 pm
Daisy I never had the courage either and then finally one day I thought why not, time consuming but really quite easy. You should give it a go sometime, the taste is maginifique!
February 12th, 2012 at 12:37 pm
This tart is absolutely stunning!
February 12th, 2012 at 9:33 pm
Oh my word! I cannot wait to make this. Thank you for your time in baking and pictures. I am so looking forward to doing this soon. Thanks again!
February 12th, 2012 at 9:38 pm
This is so gorgeous! I can’t even imagine eating this without feeling bad for destroying something so beautiful and tasty looking. ^^
February 16th, 2012 at 9:39 am
That first photo just knocked my socks off! Maybe my hat too! Love this pie and say an extra special thanks to Liana for getting that puff pastry so we could all share in this recipe. Yumm!
February 26th, 2012 at 10:59 pm
This looks great! I’m going to make it, but I’m a little confused about how to make the cuts on the top crust of the pastry.
Can I use a pizza cutter instead of a pastry cutter? How many cuts do you make? Are they all lined up next to each other in a row? It looks so nice how you make it–I want to get it right! Thank you!!
February 28th, 2012 at 8:32 am
Emily it appears my first reply was eaten up or it was far too late when I was answering and I forgot to hit the submit button, sorry about that. You can definitely use a pizza cutter, works like a charm. When you using the pizza cutter butt it up to the side of the ruler and run it across from one side of the border to the other (top to bottom of pastry round) but stop every 2 to 3 inches and skip about an inch or two to add more visual appeal rather than one large cut from border to border or top to bottom, do you know what I mean? I hope I am explaining this in a way that it makes sense. I think I made about 8 or 9 cuts (from left border to right border) about 1/2-inch apart. Leaving a border around is important for attaching the top piece of pastry to the base piece of pastry.