Sounds very fancy but it is actually pretty simple to make. This is my daughter's new favorite dessert. She is usually a chocolate only person, so I was surprised that she was so into this. You can easily cut the tart recipe part in half if you are serving a smaller crowd and keep the extra sauce for other purposes, though they do reheat nicely. Creme Anglaise is normally made with vanilla bean. I couldn't bring myself to spend $30 on 2 beans so I used extract. I will spring for the beans for a holiday but not for Sunday dinner. I put the sauce in the freezer to cool it down quickly, as it should be served cold.
Ingredients:
For the Creme Anglaise
1/2 cup heavy cream
1/2 cup milk (I used 2%)
3 egg yolks
3 tbsp granulated sugar
1/4 tsp vanilla extract
For the Apple Tart
1-1.1 lb package frozen puff pastry, defrosted
3 granny smith apples, peeled, cored, quartered and thinly sliced
4 tbsp of granulated sugar
Zest of 1 meyer lemon
3 tbsp of salted butter, melted
Whipped cream to serve
To make the sauce:
In a small saucepan, bring the milk, cream and vanilla extract to a simmer over medium heat. In a small bowl, whisk the egg yolks and sugar together. Pour the hot milk mixture into the eggs slowly, whisking continuously. When the all of the milk is fully incorporated, pour the mixture back into the saucepan. Cook the sauce over medium-low heat, whisking continuously for 5 minutes or until the sauce coats the back of a spoon. Transfer the sauce to a container, straining if you see any small particles. Place in the freezer for an hour and then in the refrigerator until you are ready to serve.
To make the tart:
Pre-heat the oven to 375F. Unfold the puff pastry and cut into 12 equal pieces. The brand I use comes with 2 squares folded into thirds so I cut at the fold and then in half. In a small bowl, combine the sugar and lemon zest. Fan 1/4 of an apple on each rectangle of puff pastry. Brush all 12 tarts with melted butter and then sprinkle the sugar mixture over (about 1 tsp of the mixture per tart). Transfer to a parchment-lined cookie sheet and bake for 30 minutes, rotating after 15 minutes to ensure even cooking and avoid burned bottoms. Let the tarts cool to room temperature.
To serve, drizzle a spoonful of the creme anglaise on each tart and top with whipped cream.
Ingredients:
For the Creme Anglaise
1/2 cup heavy cream
1/2 cup milk (I used 2%)
3 egg yolks
3 tbsp granulated sugar
1/4 tsp vanilla extract
For the Apple Tart
1-1.1 lb package frozen puff pastry, defrosted
3 granny smith apples, peeled, cored, quartered and thinly sliced
4 tbsp of granulated sugar
Zest of 1 meyer lemon
3 tbsp of salted butter, melted
Whipped cream to serve
To make the sauce:
In a small saucepan, bring the milk, cream and vanilla extract to a simmer over medium heat. In a small bowl, whisk the egg yolks and sugar together. Pour the hot milk mixture into the eggs slowly, whisking continuously. When the all of the milk is fully incorporated, pour the mixture back into the saucepan. Cook the sauce over medium-low heat, whisking continuously for 5 minutes or until the sauce coats the back of a spoon. Transfer the sauce to a container, straining if you see any small particles. Place in the freezer for an hour and then in the refrigerator until you are ready to serve.
To make the tart:
Pre-heat the oven to 375F. Unfold the puff pastry and cut into 12 equal pieces. The brand I use comes with 2 squares folded into thirds so I cut at the fold and then in half. In a small bowl, combine the sugar and lemon zest. Fan 1/4 of an apple on each rectangle of puff pastry. Brush all 12 tarts with melted butter and then sprinkle the sugar mixture over (about 1 tsp of the mixture per tart). Transfer to a parchment-lined cookie sheet and bake for 30 minutes, rotating after 15 minutes to ensure even cooking and avoid burned bottoms. Let the tarts cool to room temperature.
To serve, drizzle a spoonful of the creme anglaise on each tart and top with whipped cream.
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