Lemon Yogurt Cake 1.2.3

Lemon Yogurt Cake 1.2.3

We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.

This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!

If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.

In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.

The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.

The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!

Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.

The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!

I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.

Lemon Yogurt Cake Recipe

1. Preheat the oven to 356°F ( 180°C ).

2. In a bowl, add 120 grams of lemon yogurt and use the yogurt container as a measure. In the same bowl, add 1 yogurt container of sunflower oil ( 100 ml ), 2 yogurt containers of sugar ( 180 grams ), 3 yogurt containers of flour ( 165 grams), three eggs, half a lemon peel and 16 grams of baking powder.

3. Whisk the mixture with a hand mixer until combined.

4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.

5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!

If you liked this homemade cake recipe, try making also this marble cake.

receta-bizcocho-yogur-limon

Lemon Yogurt Cake 1.2.3 Recipe

Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
5 from 7 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French, Spanish
Servings 12 pieces
CALORIES 191 kcal

Ingredients
  

  • 1 lemon yogurt ( 120 grams – use the same container as a measure )
  • 1 container sunflower oil ( 100 ml )
  • 2 containers sugar ( 180 gr )
  • 3 containers flour ( 165 gr )
  • 3 eggs
  • 1 lemon
  • 16 grams baking powder

Instructions
 

  • Precalienta el horno a 180º arriba y abajo.
  • In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
  • Whisk the mixture with a hand mixer until combined.
  • Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
  • our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!

NUTRITION

Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 162mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
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Homemade Crepes

Homemade Crepes

This is a basic crepe recipe that I learned in my school years, therefore, not long ago 😉

These crepes can be served as either breakfast, dessert or snack. In my case, I make them to sweeten the afternoons I spend at home with my children 🙂

To make these treats perfectly, you will need a bit of practice. I remember the first crepes I made in my life didn’t come out well; as result, I promised myself, by then, that I would end up making incredibly good crepes. Therefore, according to my children, I have succeeded! With patience and practice you will get them just right.

That’s why I want to share with you this basic step-by-step recipe for crepes so that these delicacies turn out just as well.

Eating Crepes with Nutella in Nature

This summer 2021 I had the good fortune to visit my friend Pati in Cantabria.

North of Spain is known for its incredible landscapes and wonderful beaches; nonetheless, not always days are sunny there. This time I was very lucky to get sunny days, something unsual in this region.

One of the beaches I visited was the Langre beach. The sights there are beautiful since you see a huge cliff surrounding the beach; however, to get to the beach you need to go down stairs. Before going down, I saw a small roullote on a esplanade, inside which there was a couple selling… guess what? Yes, that’s right, they were selling crepes. What kind of utopia was that? Eating crepes with Nutella in nature? Not even in the best of my dreams.

A wooden table and seats made from tree trunks. Coffee. Nutella crepes. The sea. The mountain. That’s all I needed.

Easy Crepes Recipe

You’ll love this easy crepe recipe. Also, learning how to make crepes is not difficult, although it does take a bit of practice at first. Although the couple from the roullote used an electric crepe maker, the result using a frying pan will be almost the same.

Once you know how to make this easy crepes recipe, you will be able to make sweet and savory crepe dishes.

How to Make Crepes

  • In a hand blender bowl/jar, add 1 egg, 1 cup of full-cream milk, 1 cup of flour, a pinch of salt and a teaspoon of sunflower oil. Beat with an electric hand blender until there are no lumps.
  • In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat (level 7 on glass-ceramic ). When butter is melted, spread the butter well over the pan with paper towel.
  • Pour batter with the help of a ladle into the pan and slightly tilt and turn the pan so that the mixture is evenly distributed.
  • Without touching the batter, let it cook for about 1 minute. When you see that the crepe is golden brown, lift the edge a little with a skimmer spoon and turn it over. Wait a few seconds until the other side is also done. When it is ready, remove it from the heat and start again with another crepe.

Once you have the crepe out of the pan, it’s time to put whatever you like on it: Nutella, dulce de leche or sugar and lemon. The way I add Nutella is to spread it on half of the crepe and fold it twice. Optionally, you can decorate the crepe with chocolate syrup.

If you like chocolate desserts , you can also try making chocolate truffles, chocolate cake with cookies or chocolate mousse cake.

If you like crepes, I encourage you to also try these crepes suzettes.

crepes-receta

Easy Crepes Recipe

You will love this easy recipe for crepes!
5 from 5 votes
Prep Time 5 minutes
Cook Time 2 minutes
Course Afternoon Snack, Breakfast, Dessert
Cuisine French
Servings 4 units
CALORIES 176 kcal

Ingredients
  

Crepe Batter

  • 1 egg
  • 1 cup full-cream milk
  • 1 cup flour
  • 1 pinch of salt
  • 1 teaspoon sunflower oil

Frying Pan

  • 1 knob unsalted butter

Instructions
 

  • Add all the ingredients in a hand blender bowl. Beat with an electric hand blender until there are no lumps.
  • In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat. When butter is melted, spread the butter well over the pan with paper towel.
  • Pour a little of the batter into the pan and slightly tilt and turn the pan so that the batter is evenly distributed.
  • Let it cook for about 1 minute. When you see your crepe is golden brown, turn it over with the help of a skimmer spoon or spatula. Wait until the other side is also done and then remove it out of the pan. Start again the process.

NUTRITION

Calories: 176kcal
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Puff Pastry Apple Tartlets with Pastry Cream

Puff Pastry Apple Tartlets with Pastry Cream

I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.

The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.

I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.

How To Make Puff Pastry Apple Tartlets with Pastry Cream

The first step is to preheat the oven to 356°F ( 180°C ).

Circular Puff Pastry Base

Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.

This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.

Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.

Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Pastry Cream

In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside

In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.

Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.

Apple slices

Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.

Assembly

With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.

Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.

After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

tartaleta-de-hojaldre-receta

Puff Pastry Apple Tartlets with Pastry Cream

Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
5 from 6 votes
Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine French
Servings 4 units
CALORIES 390 kcal

Ingredients
  

Puff Pastry Base

  • 230 grams  puff pastry dough
  • 2 tablespoons sugar
  • 1 egg
  • 40 grams butter
  • 2 table de mermelada de albaricoque

Pastry Cream

  • 250 ml milk
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 lemon peel
  • 1 cinnamon stick

Apple

  • 1 yellow apple

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Pastry Cream

  • In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
  • Put it over medium heat and remove it before it starts to boil. Set aside.
  • In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
  • When everything is well blended, add the cornstarch and continue beating until combined.
  • While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
  • Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
  • The pastry cream is ready. Set aside.

Puff Pastry Base

  • Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
  • The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
  • Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.

Assembly

  • Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
  • Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
  • Put the puff pastry tartlets in the preheated oven for 25 minutes.
  • After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.

NUTRITION

Calories: 390kcal
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Chocolate Mousse Cake

Chocolate Mousse Cake

Chocolate mousse cake is one of my favorites.

Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.

I love it when my kids get chocolate stains!

I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.

This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.

Cake Decoration

You can decorate this chocolate mousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!

Chocolate Mousse Cake Recipe

1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.

2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.

3. Let your chocolate sit at room temperature.

4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.

6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.

8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

If you like chocolate as much as I do, on this blog you can find other chocolate desserts such as the spanish birthday cake or chocolate truffles.

And if you like homemade cakes , you can try to make other recipes such as our  cheesecake,  pavlova,  lemon and meringue cake ,  or puff pastry apple tart with almond cream.

receta-tarta-mousse-chocolate-galletas

Chocolate Mousse Cake Recipe

This chocolate mousse cake melts in your mouth. It´s flavour and texture is suitable for both adults and children.
5 from 11 votes
Prep Time 30 minutes
Resting Time 6 hours
Course Dessert
Cuisine French
Servings 12 pieces
CALORIES 337 kcal

Ingredients
  

  • 250 grams chocolate for melting (70%)
  • 125 grams butter
  • 4 eggs
  • 1 pinch of salt
  • 125 grams sugar
  • 250 grams heavy whipping cream
  • 16 Marie biscuits
  • Milk to dip cookies in

Instructions
 

  • In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
  • Melt the dark chocolate in a microwave together with the butter.
  • Let your chocolate sit at room temperature.
  • Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
  • Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
  • In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

  • Line 8 inch cake pan with parchment paper.
  • Dip the Maria cookies in milk and place them on the base of the mold.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
  • Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

NUTRITION

Calories: 337kcal | Carbohydrates: 22g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 105mg | Potassium: 194mg | Fiber: 2g | Sugar: 16g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 3mg
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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Mmm… this lemon poppy seed cake is one of my favorites. Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.

Mom is going to cook!

My kids are happy with mommy’s new hobby of blogging.

It amuses them, but they don’t understand. Mom cooks, then mom takes pictures, hereinafter mom writes on the computer. While Blanca, the older of the two, helps me taking photos, Nacho helps me to know if the dessert is delicious enough and fits to be published on the blog.

If you know how to make this cake, you know how to make any other homemade cake.

On the blog we have published similar cakes to this one, such as the marble cake or the lemon yogurt cake; however, this lemon poppy seed cake is going to take more time to prepare. Following the steps of this lemon sponge cake recipe, you will get it right the first time. You will get a homemade and fluffy cake to sweeten your family afternoons.

Stores are playing Christmas songs, and streets are decorated with colorful lights. We are on the eve of Christmas 2020, a year that has changed us all in one way or another. Besides the personal level, I would never have imagined creating a dessert blog. And here I am!

This new hobby of blogging has become a novelty in our lives. Whenever I have time, I take the opportunity to make a dessert with the help of my children and then we all enjoy eating it together as a family.

receta-de-bizcocho-de-limon

Lemon Poppy Seed Cake Recipe

Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Afternoon Snack, Dessert
Cuisine French
Servings 12 pieces
CALORIES 310 kcal

Ingredients
  

Sponge Cake

  • 250 grams flour
  • 3 teaspoons baking powder (15 gr)
  • 1 teaspoon baking soda (5 gr)
  • 2 tablespoons lemon peel
  • 60 ml lemon juice
  • 1 pinch salt
  • 170 grams softened butter
  • 200 grams sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 150 ml whole milk
  • 2 tablespoons poppy seeds

Lemon Syrup

  • 60 ml lemon juice
  • 3 tablespoons icing sugar

Lemon Glaze

  • 120 grams icing sugar
  • 1 tablespoons lemon juice
  • 2 teaspoons whole milk

Instructions
 

Sponge Cake

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
  • In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
  • Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
  • Add in vanilla extract and lemon juice and whisk.
  • Now add in the dry ingredients and milk into the mixture as follows: ⅓ flour and stir until integrated; ½ milk and integrate; ⅓ flour and integrate; ½ milk and integrate; ⅓ flour until integrated.
  • Add in poppy seeds and stir with spatula.
  • Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
  • Pour the batter and bake for 50 minutes (without opening the oven door). Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean … Et voilà! When you take it out of the oven, let it cool on a wire rack; thus, it will be fluffier.
  • So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:

Lemon Syrup

  • Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.

Lemon Glaze

  • Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.

NUTRITION

Calories: 310kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 65mg | Fiber: 2g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg
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Puff Pastry Apple Tart with Almond Cream

Puff Pastry Apple Tart with Almond Cream

One of my specialties is this puff pastry apple tart with almond cream.

Everything that is special, or out of the ordinary, catches my attention. And this cake is. It is not like the others: it is light, juicy and … rectangular!

I wouldn’t be surprised if at the multinational Apple they ate this apple pie for its way of breaking with the status quo!

Today is the typical day that I feel like doing something different but easy. And that’s why I’ve decided to make this classic cake. It is a homemade dessert, easy and quick to make.

Although you spend most of the time preparing the cream, the rest of ingredients, such as puff pastry and apples, can be purchased.

Another characteristic feature of this delicious apple pie with puff pastry is the contrast of its texture on the palate, caused by the crunchy puff pastry base and the creaminess of the almond cream. A real explosion of sensations in the mouth.

How to Make Puff Pastry Apple Tart

  • Preheat the oven to 356°F ( 180°C ).

First step: preparing the puff pastry base

  • Place the puff pastry dough ( 230 grams – 10″x 13″ ) on the baking paper. Remember to sprinkle a little sugar on the paper before placing the dough.
  • Cut 3 puff pastry strips of 0,6″x 10″ each. These three strips will give thickness to the edges of the base.
  • Set the three strips aside and fold the remaining puff pastry dough as if it was a closed book. You will begin to see its rectangular shape.
  • If you want to give the sides more uniformity, trim them with a knife.
  • Dip a brush in beaten egg and paint the sides of the puff pastry base. Then, place the cut strips on those freshly painted edges of beaten egg. Two long strips (0,6″) for the longitudinal sides, and the two small strips (0,6″/2) for the two shorter sides of the base. This way, you are creating the edge of the puff pastry. The puff pastry base should resemble a rectangular-shaped frame.
  • Now that the puff pastry base is ready, the edges are thicker and the centre is flatter ; thus, you can pour the cream and then carefully place the apple slices.

Second step: making apple slices

  • Peel two yellow apples with a knife or a vegetable peeler.
  • Remove their apple core. You can use an apple corer.
  • Cut the apples into quarters and then start making thin slices. With these thin slices you will cover the cream of the tart.

Third step: making the almond cream

  • Cream 40 grams of sugar and 40 grams of slightly melted butter with a hand held mixer.
  • Add into the mixture 80 grams of almond powder and keep beating until well integrated. Tip: You can either buy the almond powder or crush the almonds with a hand blender.
  • Add in a tablespoon of flour, an egg and a teaspoon of vanilla extract. Keep beating until well combined.

If you prefer to make pastry cream as filling, instead of this almond cream, here’s how.

Last step: assemble the puff pastry apple tart

  • Once the puff pastry base is ready, spread the almond cream over it until it covers the entire surface evenly, but leaving the edges free.
  • Place the apple slices on top of the filling.
  • Brush melted butter over the puff pastry and apple slices.
  • Sprinkle some sugar on top.
  • Bake the pie for 30 minutes.
  • Take the tart out of the oven and now spread it with apricot jam. You now have a delicious puff pastry apple tart with almond cream!

When is the best time to eat this apple pie?

The great thing about this dessert is that you can eat it whenever you want! You can eat the pie warm and fresh out of the oven ; therefore, it is perfect to enjoy the autumn evenings. Also, it can be eaten cold. But if you put it in the fridge the puff pastry loses.

The finishing touch for this apple pie is to place a scoop of vanilla ice cream by the side.

If you like puff pastry recipes, try our delicious puff pastry apple tartlets.

receta-banda-de-manzana

Puff Pastry Apple Tart Recipe

This is an easy recipe made of apple, puff pastry and a delicious almond cream filling. A characteristic feature of this apple tart with puff pastry is its creamy, light and crunchy texture.
5 from 10 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine French
Servings 8 pieces
CALORIES 382 kcal

Ingredients
  

Base

  • 230 grams puff pastry dough
  • 40 grams butter
  • 40 grams sugar
  • 1 egg
  • 2 tablespoons apricot jam

Filling

  • 80 grams almond powder
  • 40 grams sugar
  • 40 grams butter
  • 1 tablespoon flour
  • 1 egg
  • 1 teaspoon vanilla extract

Apples

  • 2 Golden Delicious apples

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Almond Cream

  • Cream sugar and butter with a hand held mixer.
  • Add in almond powder and keep beating until integrated.
  • Add in flour, egg and vanilla extract and keep beating until well combined.

Apple Slices

  • Peel two Golden Delicious apples with a knife or a vegetable peeler
  • Remove their core.
  • Cut the apples into quarters and then start making thin slices.

Puff Pastry Base

  • Sprinkle one tablespoon of sugar on the baking paper before placing the puff pastry dough ( 230 grams – 10″x 13″ ) on it.
  • Cut 3 puff pastry strips of 0,6″x 10″ each each and fold the remaining puff pastry dough as if it was a closed book. 
  • Dip a brush in beaten egg and paint the sides of the puff pastry base. Place the strips creating the edge of the puff pastry.

Assembly

  • Spread the almond cream over it until it covers the entire surface evenly, but leaving the edges free.
  • Place the apple slices on top of the filling.
  • Brush melted butter over the puff pastry and apple slices.
  • Sprinkle some sugar on top.
  • Bake the pie for 30 minutes.
  • Take the tart out of the oven and now spread it with apricot jam. Et voilá! You now have for dessert a delicious puff pastry apple tart with almond cream!

NUTRITION

Calories: 382kcal | Carbohydrates: 35g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 162mg | Fiber: 3g | Sugar: 18g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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