In my opinion, your Valentine essentials consist of anything with chocolate; it’s sort of the unofficial sponsor of Valentine’s Day. But chocolate isn’t always given, and if your special someone isn’t a chocolate lover (hard as that may be to believe), I have an alternative dessert. I prepared a hazelnut cream apple tart with a hidden layer of mulberry preserves that I canned last summer.
I’m sure your sweetie will be appreciate your sweet (no pun intended) gesture and that these little drool-inducing sweets will create special memories in his/her heart.
1. Info for Mulberry Hazelnut Apple Tart Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
2. Ingredients for Mulberry Hazelnut Apple Tart Recipe
- 1 pound homemade pastry dough (recipe follows)
- ¼ cup mulberry preserves
- 12 mini Lady Fuji apples (see tips), peeled and cored
- 1 lemon, zested and freshly squeezed
- 2 eggs
- 1 tablespoon Brandy
- ½ teaspoon freshly grated cinnamon
- ½ cup granulated sugar, to taste
- 2 teaspoons pure vanilla extract
- 20 tablespoons hazelnut flour
- 1 tablespoon sugar in the raw
- 12 tablespoons diced unsalted butter, cold
- ¼ teaspoon salt
- ¼ cup apricot preserves , warmed for 30 seconds in the microwave
3. Directions:
- Preheat the oven to 375°F.
- Cut the apples in half and then into slices. Drizzle the sliced apples with lemon juice. Sprinkle with cinnamon.
- Using a handheld mixer, whisk the eggs with ¼ cup granulated sugar for about 5-6 minutes until you get a pale yellow foam. The consistency must be very airy. Add the vanilla and Brandy. Set aside.
- Cream the butter with the rest of the granulated sugar. Pour in the egg mixture. Add the hazelnut flour and salt. Mix until the batter is smooth.
- Place the dough in 10 individual buttered pie shells (or in 2 9-inch pie pans). Dock the dough with a fork.
- Spoon about 2 teaspoons mulberry preserves, then spread 2 tablespoons of hazelnut mixture in each individual mold. Sprinkle with sugar in the raw, then fan the sliced apples on top.
- Bake for 10 minutes at 375°F , then lower the temperature to 350°F for another 25 minutes. Before glazing the pies, broil for 2-3 minutes to get a nice golden crust and caramelized apricot look. Turn off the heat (remove from the broiler), then immediately brush the tarts with the warm appricot glaze using a silicone brush, for a nice glossy, professional look.
- Let the tarts cool for a few minutes. I served them warm with a scoop of homemade vanilla ice cream and a nice cup of hot tea.
- Bon appétit!