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Trio of apple desserts

Trio of apple desserts

Trio of apple desserts

PT2H30M

Why not try?

1
To make the sweet pastry for the tartlets, sieve the flour, icing sugar, 30g ground almonds and salt into a mixing bowl. Add the cold diced butter and use your fingertips to gently work into a rough breadcrumb like texture
  • 250g of flour
  • 100g of icing sugar
  • 1 pinch of salt
  • 150g of butter
  • 30g of ground almonds
2
Next, add the egg to the flour mixture and gently work it together into a ball. Sprinkle a little flour over the dough, flatten slightly and wrap in cling film. Rest in the fridge for a minimum of 1 hour
  • 2 eggs
3
Preheat your oven to 180ºC/gas mark 4. Remove the pastry from the fridge and allow to come to room temperature. Meanwhile flour a clean surface and a rolling pin
4
Roll the pastry flat just over 0.25cm thick, dusting with flour as you go to ensure it does not stick to the work surface
5
Use 4, 60mm tartlet cases to mould the pastry into. Push the pastry into the tartlet casings/moulds removing any excess pastry hanging over the edge
6
Using a pastry brush, lightly coat the inside of the tarts with egg wash. Place in the oven for 12–15 mintues, or until light golden in colour
7
To make the apple shot, fold the purée into the cream and place evenly into the base of the shot glasses. Ensure the top is smooth and level then set aside to chill in the fridge
  • 120ml of cream
  • 60g of apple purée
8
To make the jelly layer for the apple shot, add the apple to juice to a small saucepan and bring to the boil. Remove from the heat, add the softened gelatine and whisk to dissolve
  • 200ml of apple juice
  • 1 gelatine leaf
9
Allow the mixture to cool before slowly pouring over the apple cream base. Allow to set in the fridge until needed
10
For the apple crumble, mix 25g cold butter, 25g sugar, 25g ground almonds and 30g flour in a food processor to create the crumble then set aside
  • 25g of butter
  • 25g of sugar
  • 25g of ground almonds
  • 30g of flour
11
Peel, dice and cook one apple with 40g of blackberries in a small pan until the apple softens and is tender – forming a smooth mix with the berries
  • 1 Cox apple
  • 40g of blackberries
12
Add the sugar to a small saucepan and place over a medium heat. Allow the sugar to melt and turn a golden brown colour. Add the butter and cinnamon and stir through immediately. Add the apple and blackberry mix to the pan
  • 25g of sugar
  • 10g of butter
  • 1 pinch of cinnamon
13
Divide the mixture into four portions and place into pre-cooked 60mm sweet pastry tartlets. Top the tartlets with the crumble mixture and bake at 180°C/ gas mark 4 for 8–10 minutes
14
Lastly, make the apple and calvados crème brûlée. Boil the cream and pour it onto the yolks and sugar while whisking continuously. Whisk well until all the sugar has dissolved
  • 3 egg yolks
  • 125ml of cream
  • 30g of sugar
15
Place a pan on a medium heat. Peel and cube the apple and add a small knob of butter to the pan. As soon as it begins to foam, add the apple and cook until lightly golden
  • 1 Cox apple
  • 1 knob of butter
16
Add the Calvados and flambé off the excess alcohol. Place a spoon of this into each of the brûlée dishes. Pour in the brûlée mixture and bake in a bain-marie in an oven at 150°C/ gas mark 2 for 15–20 minutes until set (it should have a slight wobble)
  • 5ml of Calvados
17
Remove and allow to cool in the water. Once cool set in the fridge until completely cold. When ready to serve, remove from the fridge and dust generously with icing sugar. Use a blowtorch (or place under a grill) to caramelise. Serve with the apple shot and warm crumble on either side
  • icing sugar

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Ingredients

Metric

Imperial

Apple crumble tart

Sweet pastry

  • 250g of flour
  • 100g of icing sugar
  • 150g of butter, cold and diced
  • 1 pinch of salt
  • 2 eggs
  • flour, for dusting

Apple shot

Apple and calvados crème brûlée

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