Step 1: INGREDIENTS
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
1 pint of heavy cream
2 teaspoons of vanilla
1 teaspoon of anise
2 tablespoon of confectionary sugar
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
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
Step 4: MAKING THE CREAM FILLING
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...