Apple tart with custard and almond nougatine

[Dough:]

Apple tart with custard and almond nougatine

Category: Bakery products

Ingredients
Dough:
wheat flour c. from.	175 g
almond flour	50 g
sugar	100 g
butter	50 g
yolks	2 pcs
water	30 g
salt	pinch
vanilla
Custard:
milk	250 ml
yolks	2 pcs
corn starch	20 g
sugar	60 g
vanilla
Almond nugatin:
protein	1 PC
sugar	100 g
almond petals	100 g
Filling:
sour apples	4-5 pcs
-------------------------
baking dish D 24 cm

Cooking method

• Dough:

• Mix wheat flour with almond flour. Add salt, sugar, vanilla and chunks of cold butter.

• Chop into crumbs.

• Add yolks and ice water. Knead the dough quickly.

• Collect the dough ball, wrap in foil and refrigerate for 30 minutes.

• Custard:

• In a glass bowl, combine yolks, sugar, vanilla and starch.

• Stir so that there are no lumps.

• Introduce milk in small portions.

• Put the bowl in the microwave (do not cover with anything). Cook the cream at full power for 3-4 minutes. Remove the bowl from the microwave every minute and mix the cream thoroughly.

• Cover the cream with a film so that it touches its surface. Cool down.

• Almond nugatin:

• In a heavy-bottomed saucepan, combine protein and sugar.

• Put on low heat and cook, stirring occasionally, until the mass becomes stringy.

• Add almond petals and cook for a couple more minutes. Cool down.

• Filling:

• Peel the apples (took Antonovka) from the skin and seeds. Cut into 2x2 cm cubes.

• In a large saucepan, bring water to a boil. Lower the apples and balance for 3-4 minutes.

• Throw on a sieve, dry and cool.
• Assembling and baking:

• Cover the bottom of the springform pan with baking paper. Grease the sides with butter.

• Roll out the dough into a circle with a diameter of 28 cm. Place in a mold.

• Add the custard.

• Apples.

• Place the final layer, rubbing with your fingers, with almond nugatine.

• Bake in an oven preheated to 180C degrees for 35-40 minutes until golden brown.
• Put the finished tart in the dish on the wire rack and cool completely.
• Use a thin knife to walk between the sides of the form and the walls of the tart. Remove the sides.
• 
• 
• Enjoy your tea!

Note

The recipe of Israeli chef Mika Shemo. Spied it on Elena's LiveJournal (elaizik).

[Manya]

Manya, fine dining ...
what are you clever!

To me, to me, what a taste, Mona to me that piece, sho on a plate!
Wonderful recipe Manechka, thanks!

[Tatyana]

Tatyana, Ksyushathanks girls.
I highly recommend trying the tart. Thin crust, delicate cream, apple sourness and crispy nutty "crust" are very tasty.

Shl the dough turns out to be very fragile, it is difficult to assemble into a ball. But you can roll it out after the refrigerator.

That's where I can attach my Antonovka! Delight!

I hope she will like Marish and will have to mine Antonovka.

I have it like ... that shoe polish!)) It's good that I handed out half, mashed potatoes, and they are still at the dacha - they are waiting for me.

Harvest control.

[Manya]

Manya, "nugatin" is a dirty word for me, but I'm sure that this tart is insanely tasty

[Sonadora]

SonadoraManyash, this is your "high fashion tart" from the Parisian catwalks ... It would seem like a simple apple tart ... But no ... It is not a shame to put such a gourmet on the table for gourmet guests.

The performance is gorgeous, Manechka! BRAVO!

[Manya]

well bliiiiiiiiiiin, well Manya, well, what are you doing ???
so handsome!
I'll go from you

read-print-study-cook-treat

Roll out the dough into a circle with a diameter of 28 cm. Place in a mold.

baking dish D 24 cm

2 cm per side ?.

Mix wheat flour with almond flour

Almond is gone ... can I add hazelnut?
with petals krasiiivA))) cut them out of almonds most intricately?

[Tina]

Tina, Sveta, AlenKa, Thank you! I will be very pleased if the recipe is useful to you.

2 cm per side?

Yes. A little more can be.

can I add hazelnut?

Add. It will turn out fragrant with her.

cut them out of almonds yourself intricately?

Alyon, I can't cut almonds into slices so thinly and neatly.

Alyon, I can't cut almonds into slices so thinly and neatly.

The mouth is happy with a large piece))) it does not bother me)))

Manechka! Well, what a great thing (as always). I will definitely bake such yummy. Well, I don’t have an Antonovka, how many times in 20 years I have planted and grown anything. BUT ONLY NOT ANTONOVA! You will have to choose the most acidic apples in existence. Thank you dear.

Manechka, what a pie ... Mmm ... I love custard. Thanks for the recipe! It is immediately evident that it is very tasty! I want to do it with pears, otherwise they spoil. There are no petals, and neither in stores. Once I made a cake with bees, so I had to cut the petals myself (the wings were needed, where are the bees without wings) So I soaked the nuts a little and chopped them. It turned out not bad, of course, but there were not too many of these petals. Is it me for something to replace these petals? I don’t want nugatine. Is it not almond?

[AlenKa]

AlenKa, right to waste time on trifles.

Natalia, Olga, Thank you. The cake is really wonderful. On the second day, as it seemed to me, it became even tastier. Try it.

lungwortNatasha, yes, take any sour ones so that they contrast with the cream and coating. I don't have my own Antonovka either. This year the last apple tree died at the dacha.

Olechka.s, Olya, it seems to me that nugatin can be with any nuts. 100 grams of almonds, of course, are cut into slices. Maybe just chop it into a large crumb?

AlenKa, it's right to waste time on trifles.

News from the fields))) in the morning I soaked almonds to make petals ... in the evening I made a cream ... very tasty, I almost ate it ... thought better of it in time)))
I will make the dough and nugatin tomorrow ... I hope everything will work out)))
True, I'm afraid with nugatine ... Man, how cool will it be, how should it be? loose pebble ?. Is this nugatine supposed to be covered with gold?

And I've already baked. True, without incident, as always, it was not done. It began with the fact that there was no baking paper. It's not scary, before there was no such miracle and they got along. Instead of almond flour, I put small cashew crumbs into the dough. The test turned out to be not enough, since the detachable form is large, more than 30 cm. I had to transfer the dough into a glass dish of the right size. The cream turned out to be delicious, almond nugatin became hard when cooled. But Manechka wrote that he must be kneaded with his hands. I took 4 apples. Large. A lot came out. The baking time took over 40 minutes. More than an hour. And the bottom of the cake was badly baked. BUT THE MOST IMPORTANT THING IS EXCELLENT TASTE! Manyasha, thank you. I will cook the pie more than once (perhaps with minor changes).

[AlenKa]

AlenKa, you're just a heroine! I am not capable of such feats, to cut so many almonds into plates.
After cooling, nugatin becomes tough, but crumbles easily with fingers.

Natalia, thanks for trying. I am very glad that I liked the cake.
About the bottom. We had a dispute from the house, because it, entot bottom, turned out to be more wet than the sides of the tart, but there was no feeling of unbaked dough. The husband said that he liked it better, the base turned out to be more tender.
Next time I want to pre-bake the base of the tart for 10-15 minutes with a load, and then spread the filling. I'll tell you about the results of the experiment.

PS Virgin, I just now remembered that in addition to apples, another 50 grams of raisins are added to the filling.

[Vinokurova]

Manechka, I baked it, with pears. Well, very tasty! Thank you. The dough really turned out pale from below, but you can't hold it any longer - the top is on fire. Also at first did not like that it seemed in the middle as if not baked. But in general, everything is balanced. I will definitely not be too lazy to bake the base separately
Vinokurova, Alyonka, well, a straight hero-hero. I did not dare such a feat. I just chopped the nuts with a knife. And half and half with walnuts, I really liked it. I thought the nugatine would be tough, but it's very tasty! I broke my hands with a spoon in a saucepan, I was too lazy to get my hands dirty
Here it is my pie, there was no time to wait for it to cool down, so the middle is a little thin, it hasn't frozen yet:

[I tried)))]

AlenKa, you are just a heroine!

Vinokurova, Alyonka, well, a straight hero-hero. I did not dare such a feat

embarrassed me straight ... but still so nice))) thanks, girls!
Yes, there were cases, it took longer to peel the almonds ... and then with a Berner vegetable peeler once and in the oven ... no, cannon, the first five almondsIn, for a long time ... I thought about how to get it, so that faster, and then ...
I report .. instead of vanillin I added almond extract to the dough ... a very soulful taste ... even raw dough I tried))) I added hazelnut flour, since there were no almond evens .. as well as petals ... then my natural laziness took up ... soaked almonds for a day in cold water .. in the evening I made custard ... it was delicious right away .. I tried))) in the morning I was already peeling the almonds, blanching the apples and managing to slip the raisins there, as I read it at Manechka's place on time))) I prepared nugatin ... I think, not as it should, but delicious ... I tried)))
Having heard a lot of passions about the under-baked bottom, I immediately put it on the bottom shelf of the oven ... but still the base turned out to be pale ... we tried it for lunch ... got the approval "and this is delicious" ... well, cannon, I also tried
magically. I liked it too

Manya, thank you very much for the recipe! .. but don't show anything else tasty, otherwise I'll start getting fat again

Manyasha, I think it would be right to bake the base separately. So I will. And the cake tastes better when it cools completely. I will make more nugatina (very tasty).

[Olechka.s]

Olechka.s, Olga, what a still life! Excellent tart turned out, nutty.

I tried)))

Hurrah!!! Vinokurova, Alyon, you just got a tart with a twist.

Berner vegetable peeler once and in the oven ... no, cans, the first five almonds, long

Finally, I can't imagine how you cut so many almonds into plates. I would have shot myself after the fifth nut.

I think it would be right to bake the base separately.

lungwort, Natasha, I'll try to do it on the November holidays.

[Sonadora]

Sonadora, Manechka, thought for a long time whether to report or not, because she took only the dough from your recipe. But it's so cool that it brought it all the same. I will definitely make the whole tart and bring it full. The sand is great! I was worried that there was no preliminary "blind" baking of the basket, but no - it turned out sooooo delicious!

Thank you very much for the recipe!

Sveta, what a splendid tart! I envy your family and guests. What kind of filling is hidden under the meringue?