Apple Tarts
Author: Karina Rivera
Servings: 6 tartlets

Ingredients:

VANILLA SABLE

  • 200g AP Flour
  • 50g Confectioners Sugar
  • 23g Almond Flour
  • 1pinch Salt
  • 90g Butter (cold, cubed)
  • 36g Whole Eggs
  • 8g PROVA Gourmet Pure Madagascar Bourbon Vanilla Extract

APPLE COMPOTE

  • 3g Silver Gelatin Sheets (sub. 2.1g powder gelatin)
  • 40g Granulated Sugar
  • 8g NH Pectin
  • 100g Granulated Sugar
  • 250g Apples (diced)
  • 192g Apple Juice
  • 0.5ea PROVA Gourmet Tahitian Vanilla Bean
  • 0.5g Cinnamon

VANILLA FRANGIPANE

  • 115g Butter, unsalted
  • 90g Granulated Sugar
  • 100g Whole Eggs
  • 10g PROVA Gourmet Madagascar Bourbon Vanilla Paste
  • 115g Almond Flour
  • 10g AP Flour

CLEAR GLAZE

  • 175g Granulated Sugar
  • 7.5g NH Pectin
  • 75g Glucose Syrup
  • 10g Invert Sugar
  • 128g Dextrose
  • 275g Water
  • 1.5g Citric Acid

VANILLA BEAN WHIPPED GANACHE

  • 5g Silver Gelatin Sheet (sub. 3.5g powdered gelatin)
  • 120g Whipping Cream
  • 20g Glucose Syrup
  • 1ea PROVA Gourmet Tahitian Vanilla Bean
  • 100g White Chocolate
  • 200g Whipping Cream

Directions:

VANILLA SABLE

  • 1. Preheat oven to 325°F. In a bowl of a stand mixer fitted with a paddle attachment place all dry ingredients alongside with the butter.
  • 2. Beat until the mixture resembles breadcrumbs, add the eggs and vanilla, and keep mixing until everything is incorporated. Be careful to not over mix.
  • 3. Roll dough to 2.5mm thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
  • 4. Assembly the tarts and bake for 15 minutes or until golden brown.

APPLE COMPOTE

  • 1. Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
  • 2. Mix the first sugar and pectin, set aside.
  • 3. In a pot, make a dry caramel using the 100g of sugar, add diced apples and juice and let cook for 2 minutes, add vanilla bean and cinnamon, continue cooking for 3 more minutes. Add sugar and pectin little by little, mixing continuously, bring to a boil, add gelatin and mix. Turn off the heat.
  • 4. Transfer to silicon molds and freeze.

VANILLA FRANGIPANE

  • 1. Cream together butter and sugar until light and fluffy.
  • 2. Add eggs and vanilla and continue to mix.
  • 3. Finish by adding the dry ingredients and mix until combined.
  • 4. Fill the tarts and bake for at 350F for 15-17 minutes.
  • 5. Let cool down.

CLEAR GLAZE

  • 1. Mix the sugar and pectin.
  • 2. In a large pot bring glucose syrup, invert sugar, dextrose and water to 40°C, start adding sugar and pectin little by little and mix until incorporated, bring to a boil and when it starts to boil count 2 minutes, add citric acid and count one more minute.
  • 3. Remove from heat and let rest in the fridge.

VANILLA BEAN WHIPPED GANACHE

  • 1. Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
  • 2. In a saucepan, heat the first cream, the glucose, and the vanilla bean, bring to a boil, add the gelatin, and mix until dissolved.
  • 3. Pour over chocolate and make an emulsion, add the second cold cream, and keep emulsifying.
  • 4. Transfer to a container and let set in the refrigerator overnight. Whip before using.

ASSEMBLY

  • 1. Weight 250g of clear glaze with 25g of water and heat in the microwave until 55°C.
  • 2. Unmold the apple compote and dip the compote in the clear glaze. Place on top of the frangipane tart.
  • 3. Whip the vanilla whipped ganache, transfer to a piping bag fitted with a star nozzle and pipe over the compote. Finish by decorating with an edible leaf.