[☕︎Tea Pairing Sweets] Rose Apple Tart – Port Wine Compote × Apple Cinnamon Iced Tea | No voice
今回は、美しいりんごのローズタルトを作ります。シナモンアップルティーといただきましょう 秋が旬の紅玉という品種のリンゴを手に入れました。毎年この時期に紅玉を見つけると、りんごのスイーツを作りたくなります 風味と色をつけるため、ポートワインを入れてコンポートにしました。ポートワインは普通の赤ワインと砂糖で代用もできます。ワインを入れると本当に美味しくなります 緊張の瞬間です… 小さなローズができました 微調整が入ります 余ったリンゴを使ってアイスアップルティーを作ります。数時間りんごを紅茶につけた方が、風味が出ます カットできてほっとしてます。1日おいてなじませてから切った方が失敗しにくいと思います このアップルケーキ、ワインの風味が加わって本当に美味しかったです。とってもおすすめ。 最後まで見ていただきありがとうございます🫶よかったらまた見にきてくださいね💓
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Let’s enjoy teatime with sweets paired with tea! ✨
This time, I made lovely apple tart. The apples compote in port wine were absolutely delicious. 😋
🍳Ingredients
🌟Apple compote
・Apples 2
・Sugar 100g
・Port wine 200ml
🌟Tart crust (makes about 3 16cm tarts)
・Butter 100g
・Powdered sugar 66g
・Egg 33g
・Almond powder 22g
・Cake flour 166g
🌟Custard Cream
・3 egg yolks
・2 cups (400ml) milk
・70g granulated sugar
・30g all-purpose flour
・A dash of vanilla oil (if available)
🍳Recipe
🌟Apple Compote
Thinly slice the apples. Add all ingredients and simmer over low heat for 10-15 minutes. Turn occasionally to ensure even cooking.
🌟Tart Dough
1. Cream the butter until smooth and uniform.
2. Add the sifted almond powder and powdered sugar to the butter mixture. Mix until well incorporated.
3. Add the egg in several additions, mixing well after each addition. ※ Be careful not to overmix and incorporate too much air.
4. Add the sifted cake flour and vanilla bean powder (vanilla pods dried and ground into powder) or vanilla extract. Mix together using a rubber spatula.
5. Once the mixture starts to come together, scrape it against the sides of the bowl to incorporate everything evenly.
6. Wrap the dough in plastic wrap and rest it in the refrigerator for at least 2 hours, preferably half a day or more, to allow the gluten to relax.
7. Divide the dough into 3 equal portions. For each portion used, lightly dust your work surface with bread flour, knead the dough briefly to even out the consistency, then shape it.
🌟Custard Cream
1. Place egg yolks and sugar in a bowl. Whisk until pale and creamy.
2. Add the all-purpose flour and mix lightly.
3. Gradually add the milk heated just below boiling point, straining it as you pour into a saucepan.
4. Transfer to the saucepan and place over medium heat. Stir constantly with a wooden spatula until thickened, creating a smooth cream.
5. Spread into a baking pan, cover with plastic wrap, let cool to room temperature, then chill in the refrigerator.