How delicious is the Soft tart with cream and caramelized apples! Today I wanted to prepare it like this, to vary and not make the usual shortcrust pastry tart, which I had already prepared and you can find Here. For this soft tart, you need to use the smart mold, that is, the one with the step at the bottom. We will thus have a sort of cradle in which to lay the cream and fruit. The Soft tart with cream and caramelized apples is cinnamon-scented and is a dessert that can be consumed at any time of the day. Let’s prepare it together.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 384.11 (Kcal)
- Carbohydrates 60.12 (g) of which sugars 42.86 (g)
- Proteins 7.50 (g)
- Fat 13.57 (g) of which saturated 5.57 (g)of which unsaturated 7.55 (g)
- Fibers 2.23 (g)
- Sodium 34.38 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft tart with cream and caramelized apples
- 1 1/3 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup sunflower oil
- 2 eggs
- 1/4 cup milk
- 2 1/2 tsp baking powder
- lemon zest
- 4 Annurca apples
- 1/3 cup sugar
- 3 tbsp butter
- 1 tsp lemon juice
- 1 pinch cinnamon stick
- 1 1/2 cup milk
- 2 eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 oz dark chocolate
- 7 physalis
- 4 tsp water
- 4 tsp limoncello
What you need for Soft tart with cream and caramelized apples
- 1 Bowl
- 1 Mixer
- 1 Mold smart, 11 inches
- 1 Pan
- 1 Small Pot
- 1 Spatula
Procedure for Soft tart with cream and caramelized apples
Crack two eggs into a bowl and add the sugar. Work until the mixture becomes light and fluffy.
First, add 1/4 cup of milk and then 1/4 cup of sunflower or corn oil, in a stream, while continuing to whisk.
Grate the zest of an organic lemon into the batter, then add the flour and baking powder. Pour the mixture into the smart mold, previously buttered and floured.
Bake in a preheated oven at 356°F for about 20 minutes, watching the time and temperature because oven thermostats are not precise.
Once cooked, remove the soft tart from the oven, let it cool, then remove it from the mold and soak it with 4 tsp of limoncello diluted with 4 tsp of water.
Now let’s prepare the caramelized apples. I used Annurca apples, but any other type is fine. Peel the apples and remove the core.
Put the sugar and butter in a pan and add the apples cut into cubes. Add also a teaspoon of lemon and some crushed or powdered cinnamon sticks.
Cook over moderate heat until the apples become tender and the liquid in the pan has reduced. Turn off the heat and let it cool.
To prepare the cream, put the eggs with the sugar in a saucepan and work with the mixer. Add the flour and warm milk, little by little.
Work well to avoid lumps. Put on the heat and let it thicken. Once ready, turn off the heat and let it cool, covered with cling film in contact.
Now, it’s time to assemble the dessert. Place the tart on a plate or tray and, in the groove created by the smart mold, spread the cream evenly.
Add the caramelized apples. The cake is fine as it is, but I wanted to add an extra decoration, which is not necessary.
Remove the physalis berries from the leaves, which I have not removed completely for decorative purposes.
Wash the fruits, dry them, and set them aside. Meanwhile, chop the dark chocolate, put it in a small bowl and melt it in a bain-marie or microwave.
When the chocolate is melted and warm, dip the physalis, one at a time, and coat them on half of their surface. Place them on a plate until the chocolate solidifies.
Place them on the cake as you like, all around or just in the center.
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