Apple Tart by Cédric Grolet (24cm)
An elegant interpretation of the famous apple tart by Chef Cédric Grolet, characterized by its rosette arrangement of thin apple slices on a base of sweet shortcrust pastry, almond cream, and Granny Smith compote. Adapted here for a 24 cm mold.
By Yasmina Ammaturo
Prep time: 60 minutes
Cook time: 40 minutes
Total time: 100 minutes
Servings: 8
Tags: Dessert, Cake, Baking, Vegetarian, Pastry
Ingredients
- 135 g unsalted butter
- 97 g powdered sugar
- 278 g all-purpose flour
- 35 g almond flour
- 60 g egg
- 3 g salt
- 75 g unsalted butter
- 75 g granulated sugar
- 75 g almond meal
- 75 g eggs
- 360 g apples
- 45 g lemon juice
- 7 pieces Beautiful apples
- 280 g water
- 280 g sugar
- 110 g lemon juice
- 1 tsp cinnamon
Instructions
- 1. **Preparing the Shortcrust Pastry:** In a food processor with the paddle attachment, mix the softened butter with the powdered sugar. Add the almond flour and salt. Add the egg, then stir in the flour without overworking the dough. Place in the refrigerator, freezer, or blast chiller.
- 2. **Preparing the Almond Cream:** Cream the softened butter and sugar together. Using a whisk, stir in the almond meal followed by the eggs. Smooth with a spatula and store in a piping bag in the refrigerator. Grease and flour the mold.
- 3. **Rolling Out:** Roll out the dough between two sheets of parchment paper (4 mm thick) and line a 24 cm tart ring. Let it rest in the refrigerator or freezer for at least 1 hour (ideally overnight).
- 4. **Preparing the Compote:** Peel and dice the apples. Keep the seeds for the pectin. Cook with lemon juice, cinnamon, and a tiny bit of water over medium heat for 10-15 minutes until translucent but still holding their shape. Let cool (in the freezer if necessary).
- 5. **Baking the Base:** Preheat the oven to 170°C. Blind bake the base for 10-15 minutes. Distribute the pie weights up to the top edge. Remove the weights and let cool. Smooth the edge with a Microplane grater for a perfect look. Use an egg wash or glaze to keep the base waterproof.
- 6. **Preparing the Decoration:** Heat water, sugar, and lemon juice to 80°C to make a syrup. Let it cool slightly. Halve the apples and cut off the ends. Slice into 1 to 2 mm thin slices using a mandoline. Separate the slices and dip them into the warm syrup for 2-3 minutes to make them pliable. Remove with a slotted spoon and drain on a wire rack with paper.
- 7. **Filling:** Fill the base with the almond cream and bake for another 10-15 minutes. Let cool and remove the ring.
- 8. **Layering:** Moisten the tart with the syrup using a brush. Spread the cooled apple compote evenly over the baked almond cream. It should be slightly higher/domed in the center. Set aside about 2 spoons of apple compote for the finish.
- 9. **Arranging:** Arrange the apple slices overlapping from the outer edge towards the center to create a flower shape. Finish with a rolled-up slice in the middle. Brush with a little melted butter.
- 10. **Final Bake:** Bake the assembled tart for about 10 minutes at 170°C. Let cool before serving. Heat the neutral glaze (nappage) and brush the tart with it.