Feb. 19, 2021

Jasmine Apple Creme Tart

Skill level: Moderate

This apple tart features a crisp pastry infused with jasmine tea, a smooth crème fraîche filling, and thinly sliced apples. The crust bakes to a light, buttery texture, while the filling adds a soft, creamy base that complements the fresh apple topping. Simple to assemble and visually detailed, this recipe works well as a finished dessert for gatherings or a lighter option to serve after a meal.

Crisp jasmine pastry topped with crème fraîche and thinly sliced apples

Ingredients

Jasmine crust pastry

  • 1 stick unsalted butter, chilled and cubed
  • ⅓ cup powdered sugar
  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 teaspoons jasmine tea leaves
  • 1 teaspoon lemon zest
  • 3 tablespoons water or milk

Filling

  • 12 ounces creme fraiche
  • ½ cup powdered sugar
  • 2 autumn glory apples, thinly sliced
  • Juice of 1 lemon
  • Sliced almonds for garnish

Directions

  1. In the bowl of a food processor, combine cubed butter, powdered sugar, flour, tea leaves, and lemon zest. Pulse a few times to incorporate. Add water or milk and process until a cohesive dough forms; avoid over-processing. Alternatively, you can make the dough by hand in a large bowl with a pastry cutter and knead my hand.
  2. On a lightly floured surface, form the dough into a neat round. Roll out the dough into a 10” circle and carefully lift and place over a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, pressing up against the sides. Trim off excess dough. Prick the surface of the pastry with a fork. Freeze the tart shell until solid, 30 minutes.
  3. Preheat the oven to 375°F.
  4. Place the tart pan on a rimmed baking sheet and press a sheet of foil over the pastry. Bake for 15 minutes, remove the foil, and continue baking until lightly golden brown, another 12 to 18 minutes. Allow the pastry to fully cool on a wire rack before assembling.
  5. While the pastry is baking or cooling, mix the creme fraiche and powdered sugar in a medium bowl to combine. In another bowl, combine apple slices with lemon juice to prevent browning.
  6. Spread the sweetened crème fraîche over the pastry, filling to the edges of the tart. Decorate the tart with apple slices, arranging overlapping slices into the creme fraiche. Roll up some of the slices to form rosettes or hearts.
  7. Serve the tart immediately or cover and store in the fridge until ready to serve.

Recipe created by Eat Cho Food for Superfresh Growers.

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