Sometime, a smell or a taste awakes our memories inside us reviving beautiful moments and experiences that transcend us into pure joy. I still remember the first time my mom let me bake when I was a kid. I remember her allowing me to break the eggs while flour had already been powdered over the whole counter. I had an itching urge to just grab the whisk and lick the mixture. Basically, I was brought up associating baking to be something of a familial matter. When you give someone a cake, it’s not something trivial because what was put into that cake was effort, time, and care. It’s something done from the heart.
Baking has such a therapeutic effect on me. When I bake, I completely shut off the world and just think of the measurements I have to take of each ingredient. It’s a process of calmness and creativity with a very delicious end result, even better when the final product is shared with people. I can’t live long without getting the urge to bake, it’s just something I tend to miss doing on a frequent basis.
I would like to share with you the ingredients of the love pie that will bring you a taste of joy while you indulge in it with someone special.
What You Need!
– 600ml Milk
– 25g Sugar
– 2 tsp Corn flour
– 1 egg, yolk only
– Lemon zest (optional)
Instructions: Heat the milk until just boiling. Add the egg yolk,sugar and cornflour on the pot, keep stirring to get a smooth paste. You will observe the custard will begin to thicken then add the lemon zest and let it cool aside.
– One egg
– Pinch of salt
– 50g sugar
– 50g iced sugar
– 250g all-purpose flour
– 150g butter
How to end up with a prefect CRUST!
PHASE 1 (preparing the puff crust)
– Place the egg on a processor beating it properly till it foams, then blend the salt and the sugar combo. Add the flour until it is crumbly, then use your fingertips gently while adding the butter to round the puff nicely. Let is rest in the fridge for about 30 to 45 min the more the better, usually i prepare the puff crust overnight and i end up making the pie in the morning.
– Place the puff crust outside, use it when it is still slightly cold, so you can maintain it as one piece. The trick in folding the puff pastry without sticking to the work surface is by using parchment paper (butter paper) instead of Lightly flour the work surface, i roll the puff evenly and flip it to the pan, then i fix the edges using my fingertips. Swipe the pan with slightly of butter hence the puff contains it.
The Crust will be baked into two rounds;
Some people prefer to Pinch the puff crust using fork so it puffs up nicely and evenly , or you can place a parchment paper (butter paper) and beans on top of it then you bake the puff crust around 10 min exactly. (Do not open the oven during this process, the puff will deflate and flatten again!)
Let the Crust cool and then you can put the custard and the slices of apples. Which the apples have been prepared earlier by cutting the apples into very thin slices and put onto a water bowl with lemon juice (to preserve the apple color) , Left around 10-15 min until the slices are softer and easier to manipulate in shaping the design you desire such the photos.
Reduce heat to 160 degrees, until pastry is dark golden brown and apples have caramelized, 20 to 30 minutes and let cool for 10 minutes.
Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners’ sugar or cinnamon if desired.
Et voilà Profiter de votre tarte aux pommes avec un thé de l’après-midi!
Photos by: tzesikailiovitsphotography