Best Apple And Honey Financier Tart Recipes

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APPLE FINANCIER TART



Apple Financier Tart image

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

3 tablespoons (43 grams) unsalted butter
1/2 cup (60 grams) slivered almonds
1/4 cup plus 3 tablespoons (50 grams) confectioners' sugar
1/4 cup plus 2 tablespoons (54 grams) all-purpose flour
2 tablespoons (15 grams) cornstarch
Pinch of salt
4 large egg whites
2 tablespoons (42 grams) honey
1/4 cup (58 grams) heavy cream
1 vanilla bean, split
10 tablespoons (1 1/4 stick) (142 grams) unsalted butter, cut into
3 medium (510 grams) Golden Delicious apples, peeled, cored, and cut into
1/2 cup (168 grams) honey
1/4 cup (60 grams) Calvados or apple jack
One 9 1/2-inch tart shell made from Sweet Tart Dough, unbaked
Glaze
1/4 cup (84 grams) honey

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



Chef Francois Payard's Apple and Honey Financier Tart image

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

3 tablespoon unsalted butter
½ cup slivered almonds
¼ cup plus 3 tablespoons confectioners sugar
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoon cornstarch
pinch of salt
¼ cup heavy cream
2 tablespoon honey
4 large egg whites
1 vanilla bean, split
1¾ cup all-purpose flour, plus more for dusting
1 cup plus 1 tablespoon confectioners sugar
pinch of salt
9 tablespoon butter, plus more for greasing
1 egg
10 tablespoon (1 ¼ sticks) unsalted butter, cut into tablespoons
3 medium golden delicious apples, peeled, cored, and cut into ¼-inch dice
½ cup honey
¼ cup calvados or applejack whiskey
¼ cup honey

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



Apple and Honey Financier Tart image

Provided by Francois Payard

Yield Makes 1 9 1/2-inch tart

Number Of Ingredients 20

1/2 cup confectioners' sugar
3/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 1/2 tablespoons unsalted butter, softened
1 large egg yolk
3 tablespoons unsalted butter
1/2 cup slivered almonds
1/4 cup plus 3 tablespoons confectioners' sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
4 large egg whites
2 tablespoons honey
1/4 cup heavy cream
1 vanilla bean, split
5 tablespoons (2 1/2 ounces) unsalted butter
3 medium Golden Delicious apples, peeled, cored, and cut into 1/4-inch dice
1/4 cup honey
2 tablespoons Calvados or applejack
2 tablespoons honey

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.

The apple and honey financier tart is a delicious and easy-to-make dessert that has become increasingly popular in recent years. It is an elegant and delicate dessert that is perfect for any occasion, whether it be a family gathering, a party, or a special occasion. This tart is a perfect combination of sweetness and acidity, making it a treat for your taste buds. The following are 1000 words about apple and honey financier tart recipes.

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.

Serving the Apple and Honey Financier Tart

The apple and honey financier tart can be served warm, cold, or at room temperature. This tart can be served during dessert or as a snack. It is customarily served with whipped cream or vanilla ice cream to add a creamy and rich flavor to the tart.

Conclusion

The apple and honey financier tart is an excellent dessert for any occasion. The sweetness, acidity, and crunchiness of the apple filling pair perfectly with the flaky and buttery crust. It is easy to make, and it takes less time to prepare. With a little creativity, you can make the perfect apple and honey financier tart that suits your taste buds. Use the tips and steps mentioned above to create an elegant, delicious apple and honey financier tart that your family and friends will love.

Valuable Tips for Making Apple and Honey Financier Tart Recipes

Financier tarts are a delicious and elegant dessert that can be made with a variety of fruits and flavors. Apple and honey is a classic combination that adds a touch of sweetness and warmth to this delicate and buttery pastry. If you are planning on making this dessert, here are some valuable tips to ensure your tart comes out perfectly.
1. Choose the Right Apples
When making an apple and honey financier tart, it is important to choose the right type of apple. You want an apple that is firm and crisp, and won't turn mushy when baked. Some good options are Granny Smith, Honeycrisp, or Braeburn apples. If you prefer a sweeter apple, try using a Fuji or Gala.
2. Use Good Quality Butter
Butter is a key ingredient in financier tarts, so it is important to use a high-quality butter. Look for a European-style butter that has a higher fat content, which will result in a richer and more flavorful pastry. Be sure to use unsalted butter, so you can control the amount of salt in the recipe.
3. Chill the Dough
After making the pastry dough, it is important to chill it before rolling it out. This allows the butter to solidify and prevents the dough from becoming too soft and difficult to work with. Be sure to wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes before rolling it out.
4. Roll Out the Dough Evenly
When rolling out the pastry dough, it is important to do so evenly to ensure a consistent thickness throughout the tart. Use a rolling pin to gently roll the dough out to the desired size and thickness. If the dough becomes too soft, chill it again for a few minutes before continuing.
5. Use Honey Wisely
Honey is a key ingredient in this recipe, but it can also be overpowering if not used wisely. Start by using a small amount of honey in the pastry dough, and then adjust the amount based on your tastes. Be sure to taste the filling mixture before adding honey, as the apples may already add enough sweetness.
6. Precook the Apples
To ensure the apples are cooked through and caramelized, it is important to precook them before placing them in the tart. Simply toss the sliced apples with some cinnamon and brown sugar, and cook them on the stovetop until they are soft and caramelized. This will also prevent the apples from releasing too much moisture and making the pastry soggy.
7. Use a Tart Pan with a Removable Bottom
When baking the tart, use a tart pan with a removable bottom. This makes it easier to remove the tart from the pan without damaging it, and also allows for a more even and thorough baking.
8. Brush the Tart with Honey
After the tart comes out of the oven, brush it with a little bit of honey to give it a beautiful golden sheen and add some extra sweetness. This is optional, but it adds a nice touch to the finished product.
9. Serve with Vanilla Ice Cream
To complement the flavors of the apple and honey, serve the tart with a scoop of vanilla ice cream. The cool and creamy ice cream pairs perfectly with the warm and buttery pastry, and adds a nice contrast of textures. In conclusion, making an apple and honey financier tart is a delicious and impressive dessert that is perfect for any occasion. By following these valuable tips, you can ensure that your tart comes out perfectly every time.

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