苹果蛋挞的作法

上周买来做香梨焦糖派的酥挞皮还剩一些,就千方百计地想要在过期前用掉。搜到了苹果派的作法,稍作变通(原先的作法中包括脆皮的作法,还有在馅里加入白兰地),成为了独此一家的苹果小蛋挞!
  以下是我变通过的作法中英文版:

09-01-2016 From QQ

Apple tart
Ingredients
For the filling:
15g unsalted butter      15克黄油
1/2 tbsp lemon juice     半勺柠檬汁
65g caster sugar            65克细白糖
2 Braeburn apples, peeled, cores removed, 12 slices each    2个苹果,去皮,去心,切成十二片
100ml double cream        100毫升高脂奶油
1 medium egg                    1个中等大小的蛋
Preparation method:
1. Preheat the oven to 200C for fan oven.  带空气循环的烤箱预热200度。
2. Using your index finger and thumb, pinch and press the dough into the 12 base. With a fork, prick the bottom of the tart. Chill in the fridge for 10 to 20 minutes. 把酥塔皮分成十二份放入小蛋糕烤盘。在底座用刀叉扎小孔后,放回冰箱冷却10到20分钟。
3. Boil the apple with a little lemon juice until softened. Sieve the apple out and rest on kitchen paper to dry. 在水里滴一点柠檬汁,把苹果煮到软,去水,晾干
4. Heat the butter, lemon juice and 15g of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Set aside. 把黄油,柠檬汁,和15克的细砂糖一起加热,加热到黄油和细砂糖溶解在一起。
5. When the tart case has chilled, arrange the apple segments in the tin, overlapping the apple slices. Brush the apples all over with the butter mixture. Bake for 10 minutes. 把苹果摆到烤盘里,再浇上黄油砂糖。烤10分钟。
6. Reduce the oven temperature to 180C, then continue to cook for a further 10 minutes, until the pastry is pale golden-brown and the apples have caramelised. 把烤箱温度调到180度,再接着烤10分钟,直到酥皮变金黄色,苹果呈现带焦糖状。
7. Whisk together the double cream, egg and the remaining 50g caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, pour the custard mixture into the tart, bake for a further 12 minutes, until the filling mixture has just set. 把高脂奶油,蛋和剩下的50克细砂糖搅拌一起,搅到均匀。把乳蛋加入每个蛋挞里,再烤12分钟,直到乳蛋刚好熟。

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