Buttermilk Cream Tart
It’s as nice a Mother’s Day present as a bouquet of fresh flowers, but even sweeter: Delicate poached apple slices, rolled up to resemble blooms, make a pretty arrangement atop a bed of buttermilk cream in a flaky puff-pastry shell. You can bake the pastry and poach the apple slices a day ahead; refrigerate apples submerged in the poaching liquid. Because the filling needs half an hour to set, spread it on the cooled baked pastry and shape the roses (page 342) while you wait.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out and trim dough to a 9-by-12-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Cut off four 1-inch-wide strips, 2 from one short end and 2 from one long side. Set strips aside. (Rectangle should be 7 by 10 inches.) Transfer rectangle to a parchment-lined baking sheet. Pierce dough all over with a fork; brush with beaten egg. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Brush egg over strips and underneath ends to seal. Cover with plastic wrap; refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 400°F. Sprinkle dough evenly with 1 tablespoon sugar. Transfer to oven; reduce heat to 350°F. Bake until shell is just golden and puffed all over, about 15 minutes. Using an offset spatula, press down on middle of shell (leave border puffy). Return shell to oven; bake until golden brown, about 15 minutes more. Transfer to a wire rack; press down on middle of shell again. Let cool completely. Tart shell can be stored at room temperature, wrapped in plastic, up to 1 day.
Step 3
With an electric mixer on medium speed, beat 1/3 cup cream until soft peaks form. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand until softened, 5 minutes.
Step 4
In a small saucepan, over medium heat, bring remaining 1/3 cup cream and remaining 1/4 cup sugar to a simmer. Cook, stirring, until sugar has dissolved. Pour hot cream mixture into softened gelatin; stir until gelatin has dissolved. Stir in remaining 1 cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl. Using a flexible spatula, fold in whipped cream. Refrigerate 30 minutes.
Step 5
Pour filling into prepared shell. Spread out to border using an offset spatula. Refrigerate until filling is set, 30 minutes. Arrange roses over filling. Fold leftover peeled-apple slices into ruffles, and fill in gaps. Refrigerate, covered, until ready to serve (up to 6 hours).
