Formulas
Country Apple Tart
In a mixing bowl, whisk the eggs and 3.5 ozs./ 100g. sugar. Whisk the melted butter and vanilla extract into the egg mixture. Reserve the custard.
Slice the peeled apples into wedge size pieces. In a sauté pan, melt the .7 oz./20g. of butter. Dip one side of the apple wedge into the .7 oz./20g. of sugar and place into the sauté pan sugar side down. Sauté the apple wedges until light brown and reserve.
Line a 10" tart ring with puff pastry dough. Place the apples, caramel side up, on top of the dough (photo 1). Bake tart at 350°F / 175°C for 20 minutes. Remove the tart from the oven and pour the custard on top of the apple wedges. Bake for an additional 20 minutes or until custard turns a light brown.
| Ingredients | Weight in Ounces |
Weight in Grams |
|---|---|---|
| Eggs | 3.1 |
87.5 |
| Sugar | 3.5 |
100 |
| Butter (melted) | 3.5 |
100 |
| Vanilla extract to taste | ||
| 6 Apples (Granny Smith, peeled) | ||
| Butter | .7 |
20 |
| Sugar | .7 |
20 |
| Traditional Puff Pastry Dough* | 10.6 |
300 |
* Traditional Puff Pastry Dough
Dissolve salt in cold water. In a mixer with hook attachment, mix the flour with butter (1.8 ozs./50g.) and salt water until well incorporated. Wrap the dough in a plastic film and refrigerate for 30 minutes. Flatten the remaining butter into a square. On a well-floured surface, roll the dough into a rectangular shape twice the height of the flattened butter. Place the butter pad on top of the lower half of the dough. Fold the dough in half, completely covering the butter, and perform the following steps:
Step 1 - Roll out the dough until its length is 3 times its width.
Step 2 - Fold the dough in thirds like a letter.
Step 3 - Rotate the dough 90°; repeat the rolling and folding process. (Be sure to roll the dough perpendicular to the first turn.) Wrap the dough in a plastic film and refrigerate for 45 minutes. Remove the dough and repeat steps 1 through 3.
Wrap the dough again in a plastic film and refrigerate for 45 minutes. Remove the dough and repeat steps 1 through 2; the dough is ready to use.
| Ingredients | Metric Weight |
Baker's % |
|---|---|---|
| Progressive Baker® Premium Baker's Salt | 200g. |
2 |
| Cold water | 5kg. |
50 |
| Progressive Baker® H&R All Purpose Flour | 10kg. |
100 |
| Butter | 1kg. |
10 |
| Juice of 2 lemons | ||
| Malt | 100g. |
1 |
| Total | 16.3kg. |
|
| Butter for folding** | 6.5kg. |
65 |
**Butter for fold-in is a percentage of total flour weight in the recipe.