THE Apple Tart with Crème Anglaise

I already mentioned that I am not crazy about dessert, that doesn’t mean that I don’t make the yummiest desserts, because I do!  I have a recipe for an Apple Tart – Äppelkaka – that is going to wreck you for any future apple tarts! Translating Äppelkaka into English got me wondering what the difference between a tart and a pie actually is. The Kitchn explains that a tart has only a bottom crust and short edges;  a pie has a crust and a filling, with slanted edges. The more you know, eh?

Serve Swedish-style with vanilla sauce (preferably hot, cold will do), or American-style with vanilla ice cream.

Apple tart

1 cup (2 dl) all-purpose flour

1 cup (2 dl) sugar

7 tbs butter (100 g) butter

1 egg

1 tsp baking powder

3 apples, peeled and sliced

cinnamon, to taste

  1. Preheat the oven to 350° (175 C°). Butter a round springform pan with butter or margarin.
  2. Mix together the sugar, flour, and baking powder in a medium sized bowl.
  3. Melt the butter, mix together the dry ingredients. Spread the dough along the bottom of the springform.
  4. Push down apple slices into the dough. Sprinkle sugar and cinnamon over the tart.
  5. Bake in the bottom of the oven for 40 minutes.

Vanilla sauce (Crème anglaise)

2 cups (4 dl) milk

1 tsp cornstarch or all-purpose flour (optional)

4 egg yolks

1/2 cup (1 dl) sugar

1 vanilla bean, split lengthwise and scraped, or 1 teaspoon vanilla extract

  1. Split the vanilla bean lengthwise, add to milk in a sauce pan and heat to boiling point.  You could, if you wanted a thicker sauce, substitute half the milk for heavy cream. While heating the milk and vanilla, whick together the egg yolks with the sugar (add the cornstarch if you would like for a thicker sauce).
  2. When the milk and vanilla bean has been brought to just about boiling, remove the vanilla bean and scrape out the seeds with a knife and add them back into milk. Allow the milk to cool.
  3. Stir in the egg yolk and sugar mix into the cooled milk, place the sauce pan on medium heat, stirring constantly until the mixture thickens to a thin custard that coats your stirring spoon. Make sure that the temperature does not  cause the eggs to become omlett. If you are using vanilla extract instead of vanilla bean, add it now.
  4. Serve.

The vanilla sauce will last a couple days if stored covered in the refrigirator, tip: it can be made ahead of time and heated before serving!

P.s. Sorry about the out of focus picture of the tart bottom! But I like to know what a dough is supposed to look like 😉

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3 responses to “THE Apple Tart with Crème Anglaise

  1. Linnea!
    Auntie Gayle and I are making this for dinner tonight! Yum! Beautiful fall apples here in Colorado.

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