りんごと柿のタルトの作り方【お菓子作り レシピ】| How to make apple and persimmon tart

りんごと柿のタルトの作り方【お菓子作り レシピ】| How to make apple and persimmon tart

Thank you for watching the video!
Materials are listed in the summary section. First, make the tart dough. Soften the butter at room temperature and mix the ingredients We’ve been chatting redundantly for a while. I hope you don’t mind. When you can’t cut it any more, roll it into a ball and wrap it in plastic wrap. Leave to rest in the fridge for at least 2 hours, preferably half a day. Make the almond cream. As with the tart crust, soften the butter and mix the ingredients. Once again, we’re having a redundant and silly chat. I hope you don’t mind. Transfer to a small bowl and cover with plastic wrap. Leave to rest in the fridge for at least one hour.
It’s easier if you’ve done all this the day before! Make a compote with persimmons and apples. Peel the apples and cut them into 16 equal pieces. This time, I used red yams. You don’t have to be particular about the variety, but you might want to use a smaller size, similar to a persimmon. Put the cut apples in the pot. Peel the persimmons and cut them into 16 equal pieces. Put the water, granulated sugar and cloves in the pan. You don’t need the cloves, but they give a slightly bitter, authentic taste.
As another use, you can add it to curry to give it a spicy curry taste at once. When it starts to simmer, reduce the heat to low and cover with a lid. Simmer for 15 minutes, then turn off the heat and leave to cool. Roll out the tart dough. About 3-4 mm thick, Aim for a size larger than the tart tin. Spread the dough into the buttered tart tin. Tightly press the dough into the tart tin so that there are no gaps. Fold the overhang inwards. Clean the edges. Make holes with a fork. Leave to rest in the fridge for 1 hour.
In the meantime, you can make the compote in this order. When the dough has set after resting, place a cookie sheet on top, Place a weight on top (raw rice can be substituted). Bake in two batches in the preheated oven. First, bake for 15 minutes. Remove the weight. Bake for another 10 minutes Baked. Allow to cool. The final stage. Fill the tart base with the almond cream. Arrange the apple and persimmon compote alternately. Drain the compote well on paper. The tonal shades are beautiful, aren’t they? This time, cut into 16 equal portions, so you can enjoy the thick, juicy fruit. You can also divide it into 24 equal portions to achieve harmony between the tart and the compote. Let’s start baking! Baked! While still hot, brush with the napage made from the compote. Allow to cool down and decorate.., And it’s done! The combination of apples and persimmons is enveloped in a subtle spice aroma, The combination of apples and persimmons with a hint of spice makes an autumnal tart! Please give it a try!

りんごと柿の、相性がいい秋の果物2種を合わせた焼き込みタルト。
統一感を持たせるため、シナモン、クローブの2種のスパイスをほのかに加えていますが、なくてもおいしく作れます。

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◆タルト生地の詳しい作り方はこちら↓

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18㎝型のレシピです。

【材料】
(タルト生地)
無塩バター：50g
粉糖：35g←グラニュー糖でも可
全卵：8g
薄力粉：85g
全粒粉：5g←入れたらおいしいけど、薄力粉でも可です
アーモンドプードル：5g
シナモンパウダー：3g

(アーモンドクリーム)
無塩バター：50g
グラニュー糖：30g
全卵：50g
アーモンドプードル：50g

(りんごと柿のコンポート)
洋梨：2個
水：500ml
グラニュー糖：60g
クローブ：3粒←なくてもOK

（ナパージュ）←ゼラチンを使わないレシピに変えました
コンポート液：50ml
グラニュー糖：15g
※コンポート液とグラニュー糖を鍋に入れ、グラニュー糖が溶けるまで火にかける。

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Recipe for 18cm mould.

Ingredients.
(Tart dough)
Unsalted butter: 50 g
Powdered sugar: 35 g ← granulated sugar is also acceptable
Whole egg: 8g
Light flour: 85g
Wholemeal flour: 5g ←It’s delicious if you add it, but light flour is also fine.
Almond pudding: 5g
Cinnamon powder: 3g

(Almond cream)
Unsalted butter: 50g
Granulated sugar: 30 g
Whole egg: 50g
Almond pudding: 50g

(Apple and persimmon compote)
Pears: 2 pears
Water: 500 ml
Granulated sugar: 60g
Cloves: 3 cloves ←You can also use without.

(Napage) ← I changed the recipe to one that does not use gelatine
Compote liquid: 50ml
Granulated sugar: 15g
Place the compote and granulated sugar in a saucepan and heat until the granulated sugar has dissolved.

【概要】
00:00 OP
00:10 タルト生地
01:47 アーモンドクリーム
03:30 コンポート
04:56 空焼き
07:08 本焼き

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