{"id":13531,"date":"2018-12-10T15:37:07","date_gmt":"2018-12-10T15:37:07","guid":{"rendered":"https:\/\/petros-syrigos.com\/tarta-milou-patissierie-crumble\/"},"modified":"2025-02-12T11:23:58","modified_gmt":"2025-02-12T11:23:58","slug":"apple-tart-with-creme-patisserie-and-hazelnut-crumble","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/apple-tart-with-creme-patisserie-and-hazelnut-crumble\/","title":{"rendered":"Apple tart with creme patisserie and hazelnut crumble"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element vc_custom_1574190686500\"> <div class=\"wpb_wrapper\"> <p>An amazing combination of cr\u00e8me patissierie, apple and tart base! A recipe with a special flavor, thanks to \u201cEpirus, Corfu type 50-50\u201d butter that is made of 50% goat and 50% cow\u2019s milk!<\/p> <h4>Ingredient<\/h4> <p><strong>For dough:<\/strong><\/p> <ul> <li>125gr butter Epirus 50-50<\/li> <li>75gr of powdered sugar<\/li> <li>1 vanillin<\/li> <li>1 egg<\/li> <li>250gr flour<\/li> <li>2.5gr baking powder<\/li> <\/ul> <p><b>For cream patisserie:<\/b><\/p> <ul> <li>500ml of milk<\/li> <li>100g of crystalline sugar<\/li> <li>1 vanillin<\/li> <li>50gr cornflour<\/li> <li>3 eggs<\/li> <li>30gr butter Epirus 50-50<\/li> <\/ul> <p><strong>For apples:<\/strong><\/p> <ul> <li>1200gr apples<\/li> <li>80g of crystalline sugar<\/li> <li>80gr butter Epirus 50-50<\/li> <li>For cramps:<\/li> <li>55gr butter Epirus 50-50<\/li> <li>55gr of powdered sugar<\/li> <li>80gr flour<\/li> <li>1.5gr cinnamon powder<\/li> <li>25gr roasted hazelnuts<\/li> <\/ul> <\/div> <\/div> <div class=\"wpb_text_column wpb_content_element vc_custom_1574190798576\"> <div class=\"wpb_wrapper\"> <h4>Execution<\/h4> <ol> <li><strong>For the tart dough:<\/strong>\u00a0Beat in mixer butter with sugar and vanilla until it is homogenized and add the egg. Then incorporate the flour together with the baking powder. Place the mixture in the fridge for 15 minutes to freeze and then roll it up using a rolling pin. Put on the tart tray. Preheat the oven at 180C and bake for about 15 minutes . Don\u2019t forget to put a baking sheet and beans on the top of the dough in order to\u00a0 prevent it from rising.<\/li> <li><strong>For the creme patisserie:<\/strong>\u00a0Place a pan and add the milk with half the sugar and vanillin. In a bowl, mix the remaining sugar with the cornflour using a wire and then add the eggs. Add hot milk and, after drain the mixture, pour it into the pan and keep stirring well with the wire until it gets boiled. Transfer the cream to another utensil, add the butter and cover the surface with a membrane.<\/li> <li><strong>For apples<\/strong>: Peel the apples and cut into slices. Saute the slices on low heat, with sugar and butter until softened a little.<\/li> <li><strong>For Cramble:<\/strong>\u00a0Beat in the mixer butter with sugar to soften well and then add the flour with cinnamon and smashed hazelnuts. Place the mixture in the fridge for 15 minutes to freeze and grate it on the coarse side of the grater, over the tart.<\/li> <li><strong>For finishing:<\/strong>\u00a0Place the cream on top of the baked tart, add the apples and the crumble. Bake for another 20 minutes at 180 degrees.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"<p>An amazing combination of cr\u00e8me patissierie, apple and tart base! A recipe with a special flavor, thanks to \u201cEpirus, Corfu type 50-50\u201d butter that is made of 50% goat and 50% cow\u2019s milk! Ingredient For dough: 125gr butter Epirus 50-50 75gr of powdered sugar 1 vanillin 1 egg 250gr flour 2.5gr baking powder For cream [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2859,2871,2868],"tags":[],"class_list":["post-13531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pies-and-doughs","category-recipe-categories","category-tarts"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13531"}],"version-history":[{"count":1,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13531\/revisions"}],"predecessor-version":[{"id":13546,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13531\/revisions\/13546"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23918"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}