Sunday, June 12, 2016

Fancy "Green Apple" Apple Tart




I had this idea of making an apple tart that actually looks like an apple for a while now. Well, I can't take all the credit. The idea was inspired by a couple of patisseries that did that, and I thought it's probably something I can recreate quite easily at home. So there you go! Not bad at all, if I may say so myself. Haha.

The hardest part of making this tart is the pâte sucrée. I did a post on making pâte sucrée last week. The other components for this tart are pretty easy, I promise.

The dome part of this tart is an apple vanilla bavarian cream. Bavarian cream is like a custard based mousse. Hidden under the dome is homemade vanilla apple compote.

I'm really happy with the glazing. Look how shiny it is! I could almost see my reflection. A note about the glazing - you will need several coats to achieve the glaze. Just pour the glaze that is collected at the bottom of the baking tray back into the jug, pour over the domes again, keep repeating. You will probably need to do this about 10 times.




Fancy "Green Apple" Apple Tart

Makes 6 tarts

Pâte Sucrée
See link here.

Bake the pâte sucrée on the day when you are ready to assemble the tart. I used 8cm diameter tart rings.

Apple Puree
250 grams granny smith apples (about 3-4 apples, see notes below)
25 grams caster sugar
25 grams water

To make apple puree:
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.

Combined apples, sugar and water in a saucepan over medium heat. Cook until apples are very soft, about 15 minutes. Transfer to food processor and puree. Makes about 1/2 cup apple puree.

Apple Bavarian Cream
2 sheets gelatin
2 egg yolks
50 grams caster sugar
1 vanilla bean, halved and seeds scraped
1/2 cup apple puree (see steps above), room temperature
200ml whipping cream

To make apple bavarian cream:
Soften the gelatin in a bowl of cold water.

Whisk egg yolks, sugar and vanilla seeds in a heatproof bowl until pale and creamy. Add apple puree, and whisk to incorporate. Place bowl over a saucepan of gently simmering water, whisk constantly, until the mixture reaches 85C. Remove from heat.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Strain the mixture through a sieve into a bowl. Place the mixture over a bowl of water with ice. Stir mixture until it cools to room temperature. (Alternatively, place cling wrap over surface of mixture, and place in freezer for about 5-10 minutes until it cools to room temperature.)

Meanwhile, whisk cream to firm peaks (be careful not to over-whip). When the apple mixture cools completely, carefully fold whipped cream into the apple mixture with a spatula until combine.

Spoon the apple bavarian cream in the cavities of 70mm diameter semi-sphere silicon mold. Wrap the mold well with plastic wrap, and freeze until completely frozen.

Apple Compote
1 sheet gelatin
250 grams granny smith apples (about 3-4 apples, see notes below)
25 grams caster sugar
25 grams water
1 vanilla bean, halved and seeds scraped

To make apple compote:
Note: Weigh out 250 grams of apples after peeled, cored and cut into 2cm cubes.

Soften the gelatin in a bowl of cold water.

Combined apples, sugar, water and vanilla pod and seeds in a saucepan over medium heat. Cook until apples soften slightly, about 5 minutes. The apples should lose the crunch, but still firm and not mushy. Remove vanilla pod.

Squeeze the excess water from the gelatin. Stir gelatin into the apple mixture until gelatin completely dissolves. Refrigerate for at least 4 hours.

Glaze
4 sheets gelatin
250ml water
250 grams caster sugar
A couple drops of green food coloring

To make glaze:
Soften the gelatin in a bowl of cold water.

Combined water and sugar in a saucepan over medium heat, stir until sugar dissolves, and allow to bring to a boil for 5 minutes.

Squeeze the excess water from the gelatin. Stir gelatin into the sugar syrup. Add food colouring and stir to combine. Pour glaze into a jug and set aside to cool to room temperature (20ish degree celsius) before use.

To assemble:
Spoon apple compote into baked tart case. Set aside.

Unmold the apple bavarian cream domes, and place on cooling rack set on a baking tray. Pour room temperature glaze over the domes. Note about the glaze- the first pour/coat of glaze will seems like it's not sticking to the dome. You will need to pour the glaze over the dome a few more times, letting each coat to set for half a minute before the next pour.

Carefully place the dome over the tart case. Stick a pretzel stick on top of the dome.

Allow to thaw tart before serving. (Note: Takes about 20 minutes to thaw at room temperature depending on the weather. Or 2-4 hours to thaw in the fridge.)

1 comment:

  1. Love the look of this! I will definitely try your recipe. Thanks for a nice blog. :-)

    ReplyDelete