Recipe of the month
GREEN APPLE TART
- 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.
- 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.
- 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.
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.
Recipe given by
Champion du Monde de la Pâtisserie 2017.
Pâtisserie Intense, Tournon-sur-Rhône, Ardèche.
To create an apple tart using green apple.
Round and classic for a tart, but with a colourful and fresh finish.
Apple and almond.
THE TECHNICAL STEP?
The apple juice needs to be retained its natural colour. For this reason, it is important to add a little ascorbic acid as soon as it is made.
It is important to let the apple jelly slightly set before filling the moulds so that the apple cubes are evenly distributed.
Quite profitable. Apples are quite cheap.