Introduction: WARM APPLE COBBLER TART

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THIS IS HEAVENLY ON A COLD NIGHT......

Step 1: INGREDIENTS

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for the tart shells...
2 sticks of butter
2 1/2 cups of flour
2 teaspoons of sugar
a pinch of sea salt
1/2 cup of ice cold water

cream filling...
1 pint of heavy cream
2 teaspoons of vanilla
1 teaspoon of  anise
2 tablespoon of confectionary sugar

topping...
2 apples
1/2 stick of butter
2 tablespoons of granulated sugar ( I perfer to use organic sugar)
1 teaspoon of vanilla
2 tablespoons of rum



Step 2: DOUGH

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In a mixer, combine butter and sugar, blend until roughly mixed, (do not over mix) add in the flour and mix until smooth in texture, gradually add the ice water... a little at a time until the dough forms a ball. Do not over mix nor add in too much water...use only as much water as required to form a ball.
NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flakey...

This receipe requires that you first completely bake the tart shells prior to filling.
To bake these tart shells, first place a piece of parchment paper in them with some pie weights, if you do not have pie weights, you can use any dry bean such as lentils. Bake in an oven set to 350°F for 12 minutes, remove the weights and return to the oven for another 10 minutes or until the shells are golden brown.

Step 3: APPLE SAUCE

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In a small saucepan, melt the butter and add in both sugar and vanilla until caramelized then the sliced apples ....Let them soak in the sauce for about two minutes or till tender...add in the rum just before removing from the heat, you don't want to lose the kick from the rum....Or else, why bother...

Step 4: MAKING THE CREAM FILLING

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In a mixer, put enough ice to cover the bottom and let sit there for a few minutes to cool the bowl. Remove the ice and place the heavy cream in the bowl and start to whip on high speed. Once the cream starts to form soft peaks, add in the confectionary sugar vanilla and anise, continue to whip at high speed until it  forms stiff peaks.
Assembly...
Take the baked shells and fill with the fresh whipped cream, If you are not going to serve these immediately, place them in the refrigerator until ready to serve. When ready to serve, take the tarts filled with the cream and arrange the hot apple slices in a circular pattern to the top of the tart and drizzle the hot rum syrup on top of the apples and serve immediately...

Comments

Penolopy Bulnick (author)2012-11-24

Apple anything and you've got me! So how do you put it all together? Do you bake it all together at the end?

tinpie (author)Penolopy Bulnick2012-11-25

so sorry, i was in a rush before i posted this recipe, I will finish the last step now....thanks for the question.. sometimes you need help from the outside world for you to see what is right in front of you????

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