Recipe of the month

GREEN APPLE TART

SHORTBREAD

• Butter 240 g
• Icing sugar 180 g
• Salt 4 g
• Almond powder, blanched 60 g
• Eggs 100 g
• Flour T55 65 g
• Flour T55 300 g
• Corn starch 50 g

Soften butter and add salt, icing sugar, almond powder, eggs and 65 g flour. Make sure not to incorporate air into the dough. Once the homogeneous, add remaining 500 g flour with starch without over working the dough. Refrigerate to rest overnight before rolling out 2 mm thick on a dough machine. Line 18 cm diameter rings (2 cm high). Bake at 150°C for 10 minutes.

ALMOND CREAM FOR TART SHELLS

• Butter 140 g
• Almond powder, with skin 140 g
• Icing sugar 140 g
• Custard powder 7 g
• Eggs 75 g
• Apples, Golden as nec.
• Whole, crushed almonds as nec.

Mix softened butter with powders. Add eggs to finishing the batter. Pipe almond cream, adding sliced apples and sprinkling with almonds. Bake at 175°C.

ALMOND INSPIRATION CREAM

• Full cream milk 550 g
• Egg yolks 115 g
• Gelatin mass (200 Bloom) 25 g
• Almond Inspiration (Valrhona) 365 g

Heat milk with yolks to 82°C (crème anglaise). Strain if necessary and add gelatin before pouring onto melted almond inspiration. Emulsify with a hand blender before pouring onto the top of the baked and cooled almond cream.

ALMOND JOCONDE SPONGE

• Eggs 125 g
• Almond powder, blanched 80 g
• Icing sugar 60 g
• Egg whites 100 g
• Caster sugar 45 g
• Flour T55 50 g
• Butter 11 g

Whip eggs with almond powder and icing sugar. Whip whites with caster sugar before folding meringue into previous mixture. Fold sifted flour and finish with melted butter. Weigh 600 g per 60 x 40 cm baking tray. Bake at 220°C for 5 minutes. Cool before cutting 14 cm diameter discs.

GREEN APPLE JELLY

• Fresh apple juice 620 g
• Gelatin mass (200 Bloom) 90 g
• Lemon juice, fresh 30 g
• Vanilla bean 1 piece
• Green apple, cubes 620 g

Heat a part of the lemon juice to melt the gelatin. Add lemon juice, vanilla and remaining juices. Finish with cubed apple and pour into 15 cm diameter palet moulds. Place a joconde sponge disc on top before blast freezing.

ALMOND CRUMBLE

• Flour T55 160 g
• Caster sugar 80 g
• Raw "unrefined" sugar 80 g
• Semi-salted butter 160 g
• Whole almonds 160 g
• Almond powder, with skin 160 g

Break almonds and mix all ingredients in a mixer with a paddle.Stop once a dough forms. Bake at 150°C.

VANILLA CHANTILLY

• Cream 35% fat 65 g
• Caster sugar 15 g
• Vanilla bean 1/2 piece
• Gelatin mass (200 Bloom) 10 g
• Cream 35% fat 175 g

Heat 65 g cream with sugar and vanilla. Add melted gelatin mass and 175 g cream. Emulsify with a hand blender and refrigerate for at least 6 hours. Whip.

ASSEMBLY

Unmould frozen green apple jelly palets and glaze with neutral glaze. Place in the centre of tart shells. Place crumble that has been sifted with non-melting icing sugar. Finish with piping chantilly, apple quarters and roasted almonds.