Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, melt-in-your-mouth apple tart. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Melt-in-Your-Mouth Apple Tart is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Melt-in-Your-Mouth Apple Tart is something which I have loved my entire life. They are nice and they look fantastic.

Refreshingly Nice Apple Compote" is delicious, so I decided to make a tart using compote. Because you bake it three times, the tart crust is crispy. The custard cream has a light sweetness, so please increase the sugar if you like.

To get started with this particular recipe, we must first prepare a few components. You can cook melt-in-your-mouth apple tart using 22 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Melt-in-Your-Mouth Apple Tart:

1. Get ◇Tart crust
2. Prepare 180 grams Cake flour
3. Make ready 1 tbsp Sugar
4. Get 1/3 tsp Salt
5. Make ready 50 grams Unsalted butter
6. Take 1 Egg
7. Get ◇Almond filling
8. Get 30 grams Unsalted butter
9. Prepare 30 grams Sugar
10. Take 1/2 Beaten egg
11. Prepare 30 grams Almond flour
12. Take 1 tsp Cake flour
13. Take 1 tsp Rum
14. Take ◇Custard Cream:
15. Make ready 2 Eggs
16. Get 30 grams Sugar
17. Get 1 dash Salt
18. Make ready 2 tbsp Cornstarch (or cake flour)
19. Get 200 ml Milk
20. Prepare 1 tsp Rum
21. Take 1 dash Apricot jam (for finishing)
22. Make ready 2 Apple Compote

An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.—Jessie Sarrazin, Livingston, Montana Apple Dumplings, you can't ask for a better dessert on a crisp fall day! This melt-in-your-mouth recipe combines tender pastry with apples baked in a deliciously spiced, buttery sauce. Served with a scoop of vanilla ice cream, whipped cream, or a slab of extra sharp cheddar cheese, homemade apple dumplings will give everyone warm fuzzy feelings..

Instructions to make Melt-in-Your-Mouth Apple Tart:

1. Bring the butter and eggs to room temperature. Sift the flour and set aside.
2. < Tart crust > Put the butter into a bowl and whip until creamy. Add the salt and sugar and mix until white and fluffy.
3. Add the beaten egg in a little at a time and mix. Add the flour and cut in with a rubber spatula. Bring the dough together and wrap with plastic wrap.
4. Let the tart dough chill in the refrigerator for about 2 hours.
5. Roll out the dough until larger than the tart pan and line the pan with the dough. Cut off the excess dough, wrap the crust in plastic wrap, and chill for 30 minutes.
6. Put baking weights in the tart and bake in an oven at 180°F Celsius for15 minutes. (If you don't have baking weights, poke holes in the bottom of the tart crust dough with a fork.)
7. 〔Almond filling〕Whip the butter in a bowl until creamy. Add the sugar and mix with a whisk until fluffy.
8. Add the beaten egg a little at a time, whisking well as you go. Add the rum, almond flour, and cake flour and mix well.
9. Remove the baking weights from the tart crust and fill with the almond batter. Smooth out the surface and bake in an oven at 170°F Celsius for 20 minutes.
10. 〔Custard cream〕 In a pot, mix together the egg, sugar, salt, and cornstarch. Add the milk a little at a time while mixing well.
11. Turn the heat to medium while stirring. When thickened, remove from the heat. Strain, then add the rum.
12. Pour the custard into the tart. Slice the apple compote into 1cm slices and top the tart with them. Bake at 170°F Celsius for 20~25 minutes.
13. When done baking, top with apricot jam and enjoy.

How about apples and mascarpone cheese? I made a melt in your mouth tart adding a bit of ricotta too. Mascarpone is like a thick double cream used in a variety of dishes. Desserts made with mascarpone are particularly delicious, think for example of tiramisu' where mascarpone is a key. I tied baking the tarts yesterday, everything was fine except that the tarts feel a little oily to touch.

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