APPLE FINANCIER TART
A Financier is usually a petit four, made of an almond batter with egg whites and browned butter. This financier was developed by Herve Poussot. Consider it a French version of apple-pie but serve it without the ice cream. The moisture of the mix and the texture of the apples with the flavor of the browned butter make this delicious on its own. This tart will keep for a week in the refrigerator.
Provided by Food Network
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the financier batter: Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about three minutes. Set aside to cool. Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whist to combine. Combine the egg whites, honey, cooled browned butter, and cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
- Make the apple filling: Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragment, about five minutes. Add to the diced apples and honey and cook, stirring occasionally, for two minutes or until the apples are slightly softened. Add the Calvados to the skillet, carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Stir the reserved liquid back into the diced apples. Pour the apple mixture into the tart shell and spread it into an even layer. Scrape the financier batter over the apples, covering them completely. Bake the tart for 40 to 50 minutes, until the top is golden brown and toothpick inserted into the center comes out clean. Place the tart on a wire rack.
- Glaze the tart: Put the honey in a heatproof glass measure and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.
CHEF FRANCOIS PAYARD'S APPLE AND HONEY FINANCIER TART
Financier is a French cake, similar to a sponge cake, made with almonds. Chef Francois Payard tops a simple apple tart with financier batter and a sweet honey glaze. Click here to see Tips for Hosting a Rosh Hashanah Dinner.
Provided by Payard Bakery
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
- Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners sugar over the almonds. Add the flour, cornstarch, and salt, and gently whisk to combine.
- Combine the cooled browned butter, cream, honey, and egg whites in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
- Sift together the flour, confectioners sugar, and salt into a bowl.
- Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not over-mix. Turn the dough out onto the counter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be wrapped tightly and frozen for up to 1 month.
- Let the dough stand at room temperature for 30 minutes to soften. Lightly butter two 9½-inch fluted tart pans with removable bottoms.
- Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a roughly 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
- Preheat the oven to 325 degrees F. Lightly butter a pieces of aluminum foil large enough to generously line the tart pan. Line the tart shell with the foil, buttered-side down, and fill with dried beans, rice, or pie weights.
- Bake the tart shell for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.
- Melt the butter in a large skillet over medium heat and cook until golden brown and fragrant, about 5 minutes. Add the diced apples, honey, and calvados, and cook, stirring occasionally, for 2 minutes. Carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving ¼ cup of the cooking liquid. Stir the reserved liquid back into the diced apples.
- Pour the apple mixture into the tart shell and spread in an even layer. Scrape the financier batter over the apples, covering them completely.
- Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Place the tart on a wire rack.
- Put the honey in a heatproof glass measure and microwave on high until hot, 10 to 15 seconds. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving.
Nutrition Facts : ServingSize 1 serving, Calories 746 calories, Sugar 60 g, Fat 39 g, Carbohydrate 91 g, Cholesterol 114 mg, Fiber 3 g, Protein 8 g, SaturatedFat 22 g, Sodium 119 mg, TransFat 1 g
APPLE AND HONEY FINANCIER TART
Provided by Francois Payard
Yield Makes 1 9 1/2-inch tart
Number Of Ingredients 20
Steps:
- Sift together the confectioners' sugar, flour, and salt into a bowl.
- Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough may be well wrapped and frozen for up to 1 month.
- Let the dough stand at room temperature for 15 minutes to soften. Flour 2 pieces of parchment paper. Dust the disc of dough lightly with flour and place in between the parchment sheets. Roll the dough into a 12-inch circle. Lift the dough in the parchment, remove 1 sheet, and flip to transfer the dough into the tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
- Preheat the oven to 350° F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
- In a food processor, pulse the slivered almonds until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
- In another medium bowl, combine the cooled browned butter, egg whites, honey, and cream. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
- and fragrant, about 5 minutes. Add the diced apples, honey, and Calvados and cook, stirring occasionally, until it no longer tastes of alcohol, 2 to 4 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Transfer the apples to a bowl and stir in the 1/4 cup reserved liquid.
- Place the dough-lined tart pan on a rimmed baking sheet. Spread the apple filling evenly in the tart shell. Scrape the financier batter over the apples, covering them completely.
- Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean 45 to 50 minutes,. Place the tart on a wire rack.
- Put the honey in a heatproof glass bowl and microwave on high until hot, 10 to 15 seconds (or heat in a small saucepan). Brush the honey over the top of the hot tart. Cool the tart completely before serving.
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Ingredients of the Apple and Honey Financier Tart
Before learning how to make the apple and honey financier tart, it is essential to know the various ingredients needed. The ingredients include:The Crust
- 1 1/2 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/4 Tsp Salt
- 3/4 Cup Cold Unsalted Butter, Cut into small pieces
- ice water, as needed
The Filling
- 5 large Apples, peeled, cored, and thinly sliced
- 1/2 cup Honey
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tsp Lemon Juice
- 3 tbsp Butter, cut into small pieces
- 2 tbsp All-Purpose Flour
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
Directions for Preparing the Apple and Honey Financier Tart
Step 1: Preparing the Crust
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the cold unsalted butter pieces and mix using a pastry blender or a fork until the mixture forms into small pea-sized crumbles.
- Add ice water slowly (1 tablespoon at a time) until the dough comes together in a ball.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes to an hour.
- After refrigeration, remove the dough from the fridge and roll it out on a floured surface until it’s 1/8 inch thick.
- Place the rolled-out dough gently into a tart pan and press it lightly into the pan’s bottom and edges.
- Poke some small holes in the bottom of the crust using a fork.
- Bake the crust in a preheated oven at 375°F for about 10 to 15 minutes until the edges start to golden brown.
Step 2: Preparing the Filling
- In a small bowl, combine the sugar, flour, cinnamon, and nutmeg.
- In a large skillet, melt the butter over medium-high heat.
- Add the sliced apples to the skillet and cook, stirring frequently, for about 10 minutes until the apples are tender.
- Add lemon juice and honey, stirring until the honey is dissolved.
- Sprinkle the sugar mixture over the apple mixture, stirring to coat the apples evenly, and cook for another five minutes until the mixture thickens.
- Remove the skillet from the heat and let it cool for about 15 minutes.
- Spread the cooled apple filling over the cooled tart crust, spreading it evenly.
- Bake the assembled tart in a preheated oven at 375°F for about 25 to 30 minutes, until the crust turns golden brown, and the filling is set.
- Remove from the oven and allow it to cool for about 5 minutes before disengaging it from the tart pan.
- Allow it to cool completely before serving.
Tips for Making the Apple and Honey Financier Tart Recipe
- Refrigerate the dough for at least 30 minutes to an hour to avoid a soggy crust.
- Use cold butter and ice water for the crust to make it flaky and light.
- Poke some holes in the bottom of the crust to avoid air pockets and a soggy crust.
- Use tart apples, such as Granny Smith, which are firm and don't release too much liquid while baking.
- The filling should be thick to avoid a soggy crust. Spread the filling evenly over the crust.
- If the crust edges are browning too quickly, cover them carefully with a foil wrapper to avoid burning.