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Sweet potatoes shortbread apple tarts

 




What is an apple galette?

A buttery pie-style crust is used to make an apple galette, which is then topped with a generous amount of sweetened fresh apples and baked until the fruit is soft, and the pastry is gorgeously golden brown and incredibly flaky.

What distinguishes an apple galette from an apple pie or an apple tart?

Pies are homey. A fancy tart. A galette strikes a balance between the two whiles being simpler than either. A galette is distinguished by the fact that it is a free-form pastry that is baked without the support of a pie pan or tart ring.

It is a traditional French apple tart that is usually a hit with the crowd. It is made with a handmade sweet shortbread crust pastry, a simple apple sauce filling, and thinly sliced fresh apples.

When making pies and tarts, the crusts are crucial. While we frequently only consider them to be a shell for a filling, we also need to consider how their flavour and texture will complement the filling.  I have been making shortbread crust for lemon cheesecake tarts and key lime pies for years with a 9-inch tart pan.

Rich and sweet with a crisp cookie-like structure, this shortbread crust is a delicious pastry. It takes only 15 minutes to chill in the freezer and is quick and simple to prepare. This pastry can be prepared ahead of time and kept in the fridge for many days. Making both large and tiny tarts, especially ones with fruit or cream filling, is great for this shortbread crust.

I am planning to prepare my favorite shortbread-crusted apple tarts in bite-sized portions today. And I have added two extra ingredients to my classic shortbread crust, which are orange sweet potatoes and instant oats.

DO I NEED TO BAKE THE SHORTBREAD CRUSE IN ADVANCE?

This shortbread crust is frequently prebaked. Before baking, it is standard procedure to line and fills the unbaked pastry crust with pie weights or rice to prevent the pastry from puffing up and shrinking. However, if you freeze the unbaked pastry crust for 15 minutes, you can skip this step. This solidifies the crust, preventing these issues.

WHAT IS THE DURATION OF THE SHORTBREAD CRUST?

The shortbread dough can be stored in the refrigerator for up to three days. Before rolling out the crust for the tart, let it come to room temperature. For up to three months, if it stores in a freezer bag. Before filling, the baked pastry crust can be wrapped and kept in storage for a few days.

 



INGREDIENTS (Shortbread tarts)

100 g                     butter at room temperature

100g                      mashed orange sweet potatoes        

40g                        instant oats

45 g                       icing sugar

1 tsp                      vanilla extract

200g                      plain flour

25g                        cornstarch or rice flour

 

 

METHODS

1) In a food processor, placed the instant oat and process to finely crushed crumbs.

2) Smooth out the butter in the bowl of your electric stand mixer or hand mixer. On medium speed, add the sugar and mix until smooth. Beat in the vanilla extract.

3) If needed, scrape the bowl's bottom and sides. Just combine the flour, cornstarch, mashed sweet potatoes, and oat crumbs after adding them.  Add a little more flour if the dough is too soft. Refrigerate until firm if the shortbread dough is too soft to form into balls.

4) Form a ball out of the dough by taking about 1 tablespoon and rolling it between your palms. Put in the middle of every tart pan. Press the dough onto the bottom and up the sides using your fingertips. When you press the dough along the edges, the edges of the pan should be slightly higher than the tart pan. It will shrink after baking.

5) Once the tart pan is filled with the dough, cover it, and put the unbaked shells inside the freezer for about 15 minutes to allow the shortbread to set. This will lessen the shortbread's tendency to puff during baking.

6) Preheat the oven to 180 degrees Celsius and bake the tart shells for about 20 minutes, or until the edges are golden brown. If the shortbread has puffed up halfway through the baking, lightly prick the center of each shortbread with a fork.

7) Once they are fully baked, remove them from the oven and place them on a wire rack to cool.

 

NOTE:

1) Dip the fingers and the palm in some flour before kneading to prevent the dough from getting sticky.

2) This recipe can make about 12 tart shells – a 2.5” tart pan.

 

 

INGREDIENTS FOR FRANGIPANE (ALMOND CREAM)

60g                        blanched almonds flour

1 tbsp                   plain flour

1/8 tsp                  salt

50g                       sugar

55g                       butter, at room temperature        

1                           egg

½ tsp                    vanilla extract

METHODS

Mixed well the softened butter, sugar, vanilla extract, and egg in a bowl. Then add all types of flour into the butter mixture until you have a smooth paste. You can process all the ingredients in a food processor as well. Covered and refrigerated for up to three days.

 

INGREDIENTS FOR APPLE FILLING

3                           medium-size firm texture apple

1 tbsp                   sugar

1/8 tsp                  ground cinnamon (optional)

METHOD

Cut the apples into thin slices. Place in a bowl and toss with the sugar and ground cinnamon.


ASSEMBLED

1) Spoon a dollop of frangipane into each tart shell using two small spoons. (The almond cream can also be put in a piping bag with a tiny plain tip.)

2) Overlap the apple slices as you place them on top of the frangipane.

3) With the oven preheated to 180 degrees Celsius, bake the tart for 15 to 20 minutes, or until the sides are golden brown and the apples are lightly caramelized and tender.

4) Remove it out of the oven and set it on the table. The apple tarts' tops can optionally be dusted with icing sugar.

 

These bite-sized shortbread apple tarts are irresistible. They are made with a sweet potato buttery shortbread that is wonderfully tender-crisp.  Guests and family members can nibble on them while waiting for the main courses.

 

 

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