Baking with Golden Churn Butter

This simple recipe which you can do it at home is called Tarte Aux Pommes in French, which simply mean Apple Tart.

This are the ingredients needed;

For the dough which also known as Pâte Sucrée

190 grams Flour

95 grams Powdered Sugar (Icing Sugar)

A Pinch of Salt

Zest from One medium size Lemon

95 grams of Golden Churn Avocado Oil or Extra Virgin Olive Oil

(choose either one according to your preference, in this instance I used Avocado Oil)

3 pieces of egg yolk

For the Apple Compote or Compote de Pommes

3 pieces’ large granny smith Apples, peeled, cored and sliced

(since I didn’t manage to find those large ones, I use 6 smaller apples. You can use Red Apples for a sweeter note or Green for that slight tangy taste)

Juice from One Medium Lemon

1 pod of Vanilla Bean (Optional)

1 star anise

1 stick of cinnamon

65 grams of Granulate Sugar

45 grams of Golden Churn Avocado Oil or Extra Virgin Olive Oil

(choose either one according to your preference, in this instance I used Avocado Oil)

… and This is how you do it

1.     Preheat your oven to 205 degrees Celsius or 400 degrees Fahrenheit.

2.     Lightly grease with Golden Churn Butter the tart mold you are using. Recommended size for this measurement is 25 cm or 10 inches.

3.     Now it time to work on the dough, on a clean marble surface sift the flour and the powdered sugar together. Bring the pile neatly together and make a well in the center, then add the chill Golden Churn Butter which in this picture I cut them in cubes.

4.     Now add the lemon zest and sprinkle the salt in.

5.     Use your hand and incorporate all the ingredients together. Use both of your palms to rub the butter and the flour until you attain a sand like texture.

6.     Make a well, and add the egg yolks. Keep on mixing until you get a lumpy texture, then bring the ingredients all together to for a big round dough.

7.     With the heel of your palm, firmly smear the dough away from you to ensure no lumps of Golden Churn Butter are left.

8.     Now leave the dough in the fridge for a minimum of 30 minutes, preferably overnight.

9.     Now it’s time to cook the apple. Melt the Golden Churn Butter and sugar in a pan on a medium heat, then add 1 star anise and 1 stick of cinnamon (it’s ok if you don’t have this vanilla bean). As it colors put the apples in and cook till its medium soft, then add the one pod vanilla bean. Don’t overcook the apples because, bear in mind you are going to bake it later. We want the apples to have some texture when you bite it, or else it will turn like baby food.

10.  When the time your dough is ready to use, roll out the dough with a rolling pin and on to you tart mold. Trim the edges accordingly, and bake filled it in with the delicious apple compote you made.

11.  Into the preheated oven, and set your timer to 10 minutes. Once it’s in the oven, reduce the temperature to 185 degrees Celsius or 370 degrees Fahrenheit.

12.  If you are in advance level of baking or maybe have some knowledge in baking, I suggest you blind bake the dough. So that the crust will be nice and crusty. Do this only if you experience in baking, if not it’s going to be a disaster .. Haha

13.  After 10 minutes when your oven Beeps.. rotate the tart the have even color through the tart. If your using those high tech stuff which has a rotating function instead, set the timer to 20 minutes. You must achieve a golden color on the tart shell and  a slight coloring on the apple. Wait the tart to cool and brush it with apricot glaze for that shiny effect. In this image I use a torch for some effects on the apple and glaze them shortly after.

Now go on.. Take a bite!

p/s;            I also do conduct private baking sessions, for more info you can always drop me an email at leoniel@hotmail.com