Can you find any straw in strawberry? or the the egg in the eggplants? or apple in pineapple? I found them, but only on their name haha. (
Okay this is a fail prolog after all)
I will not discuss about how strawberry named strawberry and the rest of the word mention above. There is important stuff to talk about now. It's about apple. The fruit with sweet and slightly sour taste. The best match for my tart. The Apple for my tart. Oh did i already mention the apple for my tart? Okay I will mention it again. It is about the apple for my tart. Means apple tart.
The recipe actually called Butterscoth-apple Mini Galettes. But the last time i made them, i can't make the form of galettes or rustic-pie and ended with unfolded pie. The butterscoth flowed everywhere. It was messy but still delicious. So,this time i use tart mold to prevent any messy. And i success make the galettes but only one little galette. So we don't need to change the name into Butterscoth-apple Mini Tart.
Servings: 4 mini galettes (I Made 4 mini tarts and 1 mini galette)
(wafa- halves the butterscotch recipe)
1/4 cup unsalted butter
1/2 cup packed brown sugar (wafa- palm sugar)
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1-2 tablespoons Scotch or Whiskey (wafa- omit it)
1/2 teaspoon salt
1 1/2 pounds apples, peeled, cored, and thinly sliced (wafa- 4 medium apple)
1/4 cup granulated sugar
1 tablespoon flour
1 tablespoon lemon juice (wafa- lime juice)
2 cups flour
1/2 cup cold unsalted butter, cut into small cubes (wafa- cold margarine)
1/2 teaspoon kosher or sea salt
1 tablespoon sugar
2 egg yolks
3 tablespoons ice water
heavy cream for brushing on crusts (wafa- egg yolk)
For the butterscotch:
- In a medium saucepan, melt butter over medium-low heat. Before butter is completely melted, stir in both the sugars. Gently cook stirring occasionally for about five minutes, until the sugars transform from grainy to smooth.
- Add the cream and whisk until completely combined. Increase the heat to medium and cook for 8 more minutes, whisking occasionally. Let cool for 10 minutes. Then stir in vanilla, salt and whiskey. Set aside.
- In a bowl, combine the sugar, flour and lemon juice. Add the sliced apples and toss together until mixed evenly. Set aside. Preheat oven to 425 degrees and line two baking sheets with parchment paper.
For the crust:
- In a medium bowl, use your fingertips to pinch together the flour, butter, salt and sugar until the mixture is crumbly. Make sure any large pieces of butter are flattened or broken apart.
- In a small bowl, whisk egg yolks with ice water until combined. Add yolks to the flour mixture and incorporate until the flour binds together and forms a rough ball, kneading if necessary.
- Divide dough into four equal pieces, flatten into disks and place in the freezer for 5-10 minutes to firm up.
- Roll out dough into an 8-inch circle on a lightly floured work surface. Use a cake pan as a guide to cut a more perfect circle. Then transfer disk to one of the prepared pans. Pile apples in center of disk about 5 inches and wide and three layers deep in apples. Pour a couple of spoonfuls of butterscotch sauce over apples and spread evenly. Then fold dough up and over apples, creasing every inch or so. Repeat with three remaining dough disks. Brush crusts with a little heavy cream.
- Bake for 20 minutes. Rotate sheet pans and reduce oven temperature to 350 degrees and continue baking for 15-20 more minutes or until crusts are golden brown.