Nothing beats a hot drink on a cold evening.
Wrapping your 2 hands around a hot mug as you sit curled up on the corner of the couch wrapped in a blanket, sipping away, watching your favorite show!
The small comforts in life are what make each day bearable. Having those moments of downtime when the kids finally go to bed… you know after the constant nagging, fighting, and messes of the day!
Leave the toys where they are because you fear any little noise will wake them!
Find that tranquility on the couch, in peace, and forget about the rest of the world!
This tart is a play on the flavors of mulled cider, warm, aromatic, and oh so comforting.
The crust of this tart is made using the same crust as the Fresh Fruit Tart
I chose to make these into individual size tarts (ok maybe they’re a little bigger, but remember, you’re alone, it’s quiet, and calming so we are eating the WHOLE THING) … get the pans here.
You could ultimately make one large tart, that just means you have to share 😉
Once the crust was baked I added a layer of apple butter, not just any apple butter, MULLED SPICED apple butter!
The rich apple butter paired with the warm fall spices is simply amazing…
Now here you can use a store bought and well, spice it up so to speak 😉
There are some really great pre made butters out there… like this one, by heating and adding a hint of orange and some spices (see below) you will get the same great mulled flavors.)
Because I love you, I have created a homemade mulled spiced apple butter recipe for you!… but sometimes time isn’t always on our side (I get it!)
For the custard in the tart, I used the BEST ever pastry cream with some minor adjustments and just a hint of orange zest, fresh, clean and simple to highlight the apples.
The tart was topped with thinly shaved apples, which were poached in mulled cider.
Arrange the apple slices in a fanned pattern all the way around the tart, the thinner you shave them the easier it is for eating. If you don’t have super awesome knife skills. Try a mandoline.
To poach the slices – See note below 🙂Â
And a healthy (yup, HEALTHY… ok maybe not so healthy, how about, GENEROUS) spread of chantilli cream… aka whipped cream!
Now I know all of this sounds like a lot of work, and well you might be right, but listen I promise you, just like everything else, all GREAT things take time 🙂
This tart is no exception to that rule, it’s an absolutely incredible combination of flavors with the perfect balance of sweetness!
Now grab that cup of warm tea, your tart, your favorite blanket and cozy your butt right into the corner of the couch for the night
Stay sweet
NOTE:
Poached Apple Slices
Boil 1 cup of water (or real apple juice), with 2 Tbsp ground cinnamon, 1 Tbsp ground ginger, 2 tsp ground nutmeg, 1 tsp all spice, 1 tsp cardamom.
Remove from heat and add apple slices.
Cover pot and let sit until apples are tender.
Remove from liquid and set on towel to remove excess liquid before adding to tart (careful not to tear them)
Chantilli Cream
Is basically a fancy name for stabilized whipped cream.
Pour 1 cup of cold heavy whipping cream into mixer bowl, add 1 tsp vanilla bean paste and 3/4 cup of sifted icing sugar.
Whip on medium-high until soft peaks.
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| Servings |
- 1 Cup Butter Softened
- 1/4 Cup White Sugar See notes below
- 1/4 Cup Brown Sugar Light or Dark (Depends on the depth of flavor you want)
- 2 Cups AP Flour
- 1/4 tsp Salt
- 2 Large Eggs
- 1 tsp Vanilla Vanilla bean paste is my favorite to use here
Ingredients
| |
- In a mixer add butter and sugar, cream on medium for 5-7 minutes until light in color and smooth (No large chunks of sugar)
- Add flour, and stir on low until combined.
- Add Vanilla
- Add eggs, one at a time and mix until combined
- Chill dough before rolling 1-2 hours (or overnight)
- Remove dough from fridge and roll about 1/4" thick Here is where you can choose what to do; -This dough can be used to cut desired shaped cookies - Roll dough large enough fill your desired tart pan (Or pie dish) - (Method I use for tarts) Roll out dough and cut a circle the same size as the base of the tart pan. Insert base into pan. Roll a snake like piece of dough and flatten to 1/4' thick but long enough to go around entire pan (this will become the side of the tart). Place long piece of dough around edge of pan and press using fingers to secure the sides to the bottom.
- And chill again for about 30 minutes before baking
- Bake at 325F for about 25-30 minutes until golden. Time will vary based on oven and what you are baking, if making cookies they will only take around 10-12 minutes.
- Allow to cool before filling with desired filling
This dough is great for many different applications and you can play around with the sugars to get the desired flavor you are looking for.
You can replace the granulated white sugar with additional brown sugar if you a looking to get a slightly darker crust and deeper caramel flavor.
If you prefer the taste of dark brown sugar over light they are also interchangeable.
Alternatively for an equally delicious Shortbread style crust you can use all white granulated sugar, this would be great if you are not looking for that caramel undertone.
Get in the kitchen, have fun, and experiment!
Stay sweet my friends,
| Servings | Cups |
- 1 1/4 Cups Whole Milk Can use cream
- 6 Tbsp White Sugar
- 3 Tbsp Cornstarch
- 1 tsp Vanilla bean paste regular vanilla will work here as well
- 5 Large Egg Yolks
- 1 Tbsp Orange zest
Ingredients
| |
- Combine 1 cup milk, 3 tablespoons sugar and vanilla bean paste, in a medium saucepan. Bring just to a simmer over medium heat. (careful not to boil, it will make a CRAZY mess on your stove) Remove from heat.
- In a medium bowl, whisk yolks, cornstarch, orange zest and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
- Add approx. 1/4 cup hot milk mixture to egg mixture while whisking continually.
- Add approx. another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan.
- Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened.
- Remove from heat.
- Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Can be used warm spooned over a dessert or refrigerated.
This pastry cream is great for many different applications and you can play around with the sugars to get the desired flavor you are looking for. You can replace the granulated white sugar with brown sugar if you a looking to get a slightly darker custard and deeper caramel flavor it will appear more tan color the more brown sugar you use.
Get in the kitchen, have fun, and experiment! Stay sweet my friends, and try not to eat the whole bowl before your dessert is complete
| Servings | cup |
- 2 Cups Chopped peeled apples
- 3/4 Cup Water
- 2 Tbsp Apple Cider Vinegar
- 1 Cup Brown Sugar (loosely packed)
- Pinch Salt
- 1 Tbsp Ground Cinnamon
- 2 tsp Ground Ginger
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground All Spice
- 1/2 tsp Ground Cardamom
- 1 Tbsp Orange zest
- 3 Tbsp Orange Juice
Ingredients
| |
- Add all ingredients into a sauce pan.
- Boil on medium-high for 20-30 minutes (when apples are very soft)
- Using a sieve or chinois sieve pass the mixture (apples and all the liquid) through. You are basically making an apple sauce.
- Once completely strained, cook on medium for 45-75 minutes. Stirring frequently.
- this stage you are looking to evaporate as much liquid as possible leaving you with a nice thick spreadable "butter"
- Allow to cool!
Things you may need.
- sieve
- chinois sieve
- apple butter
If you use store bought (no hard feelings, I know sometimes time isn't on our side!)
Add 1 cup of apple butter to a saucepan, add orange zest, orange juice and spices.
Heat on low for 25 minutes
Allow to cool before using
Add some spice to your life!
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