Apple Tart Recipe

Almost 3 hours later.. I finally finished making this Apple Tart recipe from Cedric Grolet.

About a year ago, the hubs got me a cookbook from Cedric Grolet. I’ve never heard of him until I got his cookbook but upon looking at some of his recipes, it appears he is a French pastry chef specializing in fruits.

Sadly, this was he easiest recipe I could find in the book that I dared attempt and the preparation process still took forever 🙁 Luckily I cleared my schedule today to do this!

There are several steps that must be prepared before final assembly. Instead of making the recipe that was meant for a full tart pan, I only made a mini one (~5 inch) to try it out first. Therefore, I ended up scaling the recipes by a half.

Step 1: Sweet Pastry Crust

First, we have to prepare the sweet pastry crust. The pastry dough had to be prepared at least a day in advance to let the dough rest. Then, it was rolled out to a tart pan where it was blind baked at 320F for about 20 mins. It was brushed with an egg wash to help it achieve that golden color.

Step 2: Almond Cream filling

Next, we have to prepare the almond filling. This is done by whisking together equal parts softened butter, granulated sugar, ground almond, a bit of vanilla extract, and 1 egg. Once combined, fill the tart shell and bake at the same temperature for another 10 minutes or until almond cream is set.

Step 3: Apple Compote

Next is the apple compote. Chop up one apple and cut into small cubes. Using the juice of about half a lemon, add to a sauce pot and cook on medium heat until apples have fully softened. Allow to cool.

Step 4: Sliced apples

Now comes the garnishment/decoration. Core about 2 apples (I used royal gala) and slice them thinly using a mandolin. Then, cut them into half moons. I cut the half moons on either side of the apple slice and discarded the middle so that the slices aren’t huge.

Step 5: Assembly! 

After what seems like forever, we can finally assemble the tart! First, add the apple compote onto the tart, shaping it into a tall mountain. This will help hold the apple slices in and form that apple dome shape we’re looking for.

Then, with the help of a turn table, add the sliced apples in a concentric circle, ensuring each apples are covered almost half way between each one. Continue layering until fully covered!

Once fully assembled, brush the apples with some melted butter and bake at 350F for another 10 mins. Then, you’re done!

Apple Tart Recipe

Yield: 2

Apple Tart Recipe

Ingredients

    Sweet Pastry Crust (enough for 2-3 small tarts)
  • 75g butter
  • 47g icing sugar
  • 15g ground almond
  • 1/2 tsp salt
  • 1/8 tsp vanilla extract
  • 29g beaten egg
  • 125g all purpose flour
    Egg Wash
  • 1 egg
  • 1 tsp of cream
    Almond Cream
  • 1 egg (50g), beaten
  • 50g softened butter
  • 50g granulated sugar
  • 50g ground almond
    Apple Compote
  • 1.5 royal gala apple, cored, cubed, and peeled.
  • Juice from half a lemon
  • 2 Royal Gala Apples
  • Melted butter

Instructions

    Tart shell
  1. To prepare the sweet pastry crust, first prepare the sweet pastry dough. Whisk together the ground almond, icing sugar, flour, and salt. Then, add the vanila extract, beaten egg, and butter. Using a pastry cutter, cut the butter into the mixture until everything is well combined. The pastry dough should hold together when you squeeze it. Wrap the dough in plastic wrap and refrigerate overnight.
  2. Take the dough out of the fridge and roll it out on a well floured surface. Put the pastry dough over the 5 inch spring form tart pan and press it into the edges, removing excess dough. Refrigerate for at least 2 hours before baking.
  3. When you're ready to take the tart dough out of the fridge, preheat the oven to 320F. Then, gently poke the bottom of the tart dough with a fork to prevent it from rising while baking. Line the bottom of the tart shell with aluminum foil and fill with pie weight or rice. Blind bake for 25 minutes.
  4. Meanwhile, prepare egg wash by whisking egg with the cream. After 25 mins, take the tart out of the oven and remove the aluminum foil and pie weight. Push the bottom of the spring form tart pan up to expose the edge of the tart shell. Lightly brush the edge of the tart shell and the inside of the tart shell with the egg wash. Put back in the oven for another 10 minutes until golden brown.
    Almond Cream
  1. Whisk together ground almond, softened butter, and sugar in a mixing bowl until it comes together in a paste. Then, slowly add in the beaten egg and whisk until thoroughly combined.
  2. Fill the tart shell with the almond cream and bake in the oven for 10 minutes or until the filling has set.
    Apple Compote
  1. Core, peel, and dice the apples and place into a sauce pan on medium high heat. Add in the juice of half a lemon and stir occasionally. Cook for 5 mins or until apples have completely softened. Take off the heat and set aside to allow to cool.
    Sliced Apples
  1. Core the apple and cut the apple in half (lengthwise). Slice using a mandolin (approx 1mm thick). Cut either side of each slice of apple to produce "half moons" and discard the middle part (or eat it).
    Assembly
  1. Add the apple compote on top of the almond filling of the tart and shape it into a mountain. This will help create the dome shape when adding the sliced apples.
  2. Place the tart on a turn table and start adding the sliced apples in concentric circles starting from the edges farthest out. The apples should overlap each other half way. Continue doing this until you reach the top of the dome.
  3. Brush the apples with melted butter and bake in an oven at 350F for about 10 minutes. Enjoy!
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