Ginseng Apple Tart: A Harmonious Blend of Health and Sweetness
Homemade Ginseng Apple Tart Recipe for a Unique Baking Experience
Exploring ingredient pairings for ginseng recipes, I stumbled upon the idea of blending in apples! This recipe offers a delightful home-baking experience that’s both easy and enjoyable. You can savor the subtly bitter notes of ginseng perfectly balanced by the natural sweetness of apples. It’s a wonderful way to incorporate healthy ingredients into a delicious dessert.
Tart Dough- 200g Cake flour (or Pastry flour)
- 80g Cold butter, cut into small cubes
- 52g Sugar
- 50g Egg (beaten)
- 1-2g Salt (a pinch)
Filling- 125g Finely ground almond flour
- 125g Unsalted butter, softened to room temperature
- 81g Egg (beaten)
- 113g Sugar
- 15g Rum (for enhanced flavor)
- 40g Fresh ginseng, finely grated
- 1/2 Apple, finely grated (seeds removed)
- 125g Finely ground almond flour
- 125g Unsalted butter, softened to room temperature
- 81g Egg (beaten)
- 113g Sugar
- 15g Rum (for enhanced flavor)
- 40g Fresh ginseng, finely grated
- 1/2 Apple, finely grated (seeds removed)
Cooking Instructions
Step 1
Accurately measure all ingredients according to the specified weights and quantities. Precise measurements are crucial in baking!
Step 2
Begin by creaming the butter for both the tart dough and the filling. In separate bowls, whip the butter using an electric mixer or a spatula until it reaches a smooth, creamy consistency.
Step 3
Once the butter is creamed, add the sugar to each bowl. Continue whipping until the butter and sugar are well combined and form a smooth mixture. The sugar crystals should be mostly dissolved.
Step 4
Gradually add the beaten eggs to the creamed butter-sugar mixture in 2-3 additions. Mix quickly after each addition to ensure proper emulsification and prevent the mixture from separating. Adding too much egg at once can cause curdling.
Step 5
For the tart dough: Sift the cake flour into a bowl. Using a spatula or bench scraper, gently cut through the flour mixture in a cross (‘+’) motion until just combined. Avoid overmixing; stop as soon as you no longer see streaks of dry flour. This helps create a tender crust.
Step 6
When the mixture starts to clump together and looks crumbly, gather it into a cohesive ball. Gently press the dough together with your hands to form a mass. Avoid kneading, as this can develop gluten and make the crust tough. Wrapping the dough in plastic wrap can make it easier to handle.
Step 7
Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the butter to firm up, making the dough easier to roll and ensuring a crispier crust when baked.
Step 8
Prepare the ginseng for the filling. Wash the fresh ginseng thoroughly, peel it, and then finely grate or blend it into a smooth paste. This will help release its aromatic compounds.
Step 9
Prepare the apple for the filling. Core the apple and you can peel it or leave the skin on, depending on your preference. Finely grate or blend the apple, similar to how you prepared the ginseng. The apple’s natural sweetness will complement the tart’s flavor.
Step 10
Now, let’s make the filling. Follow the same process as for the tart dough: cream the butter, add sugar and mix well, then gradually incorporate the beaten eggs (as in Steps 2-4). Finally, stir in the grated ginseng (from Step 7) and grated apple (from Step 8) until everything is evenly combined.
Step 11
Take the chilled tart dough out of the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to a thickness of about 0.2-0.3 cm. Carefully cut the dough to fit your tart pan, pressing it gently into the base and up the sides. Ensure it adheres well to the mold.
Step 12
To prevent the tart shell from puffing up during baking, line it with parchment paper and fill with pie weights, dried beans, or rice. Bake in a preheated oven at 180°C (350°F) for 10 minutes. This is called blind baking.
Step 13
Carefully remove the parchment paper and weights from the partially baked tart shell. Spoon or pipe the prepared filling evenly into the tart shell. Avoid overfilling.
Step 14
Continue baking the tart. Adjust the oven temperature to 180°C (350°F) for the top heat and 160°C (320°F) for the bottom heat. Bake for approximately 20 more minutes, or until the crust is golden brown and the filling is set and lightly golden on top. Baking times may vary depending on your oven.
Step 15
Your delicious Ginseng Apple Tart is ready! Let it cool slightly before carefully removing it from the tart pan. Enjoy it warm or at room temperature. Happy healthy baking!
