Baked Apple Nata

Name: Baked Apple Nata
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 250 g Apples; 5 TABLESPOONS Lemon juice; 2 TABLESPOONS Butter; 3 TABLESPOONS + 150 g sugar; 1 Vanilla pod; 250 ml Milk; 1 TABLESPOON Flour; 1 pinch Salt; 1 egg (size M); 3 Egg yolk (size M); 250 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
250 g Apples
5 TABLESPOONS Lemon juice
2 TABLESPOONS Butter
3 TABLESPOONS + 150 g sugar
1 Vanilla pod
250 ml Milk
1 TABLESPOON Flour
1 pinch Salt
1 egg (size M)
3 Egg yolk (size M)
250 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before processing. Grease 1 muffin tray (12 wells; each with approx. 90 ml content). Cut baking paper into 12 strips (approx. 4 cm wide, 12 cm long). Line each well with a strip. Unroll the puff pastry and roll it up again without baking paper. Cut into 12 snails. Press each snail flat on a floured work surface and roll out thinly in a circle (approx. 11 cm Ø). Lay out the hollows with the dough circles, press them on and chill
2
Wash apples, quarter and core them, cut into small cubes. Heat lemon juice, butter and 3 tbsp. sugar in a pan until the butter has melted. Add the apples and simmer for 3-4 minutes. Remove from heat, drain apples on a sieve, catch apple-butter-syrup
3
Cut open the vanilla pod, scrape out the pulp. Put milk and vanilla pulp in a pot and bring to the boil. Sieve the flour, add 150 g sugar and salt, mix and stir into the milk while stirring vigorously. Bring to the boil again. Remove the pot from the heat and let it cool down a little. Stir egg and egg yolks into the cream. First spread apples, then cream in the puff pastry covered hollows
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes. Mix the almonds with the collected apple syrup. Remove the muffin tray and spread the flaked almonds on the tartlets. Bake at the same temperature for another 10 minutes. Take them out, let them cool down briefly on a cake rack and lift them out of the tartlets using the baking paper. Dust with icing sugar
5
waiting time approx. 1 1/2 hours